Peach and Cherry Cobbler
- 5 peaches, sliced ¼ in thick
- 4 cups cherries, halved and pitted
- ½ cup sugar
- ½ cup brown sugar
- 1 tbs + 1 teaspoon cornstarch
- 2 tsp cinnamon
- Zest from 1 lemon
- ½ tsp salt
- Dash of vanilla
- Juice from 1 lemon
- 2 cups flour
- 3 tbs sugar
- 1 tbs baking powder
- 1 ½ tsp cinnamon
- 1 tsp salt
- Zest of 1 lemon
- 115 grams California Olive Ranch Avocado Blend
- 1 ¼ cup milk
- ¼ cup pistachios, crumbled
- 1 stick butter, cut into large cubes
Preheat oven to 400°F. Slice peaches, halve and pit cherries. Place fruit in 12” cast iron pan or in preferred baking dish. Set aside.
Make the topping- in a medium bowl whisk flour, sugar, baking powder, lemon zest, and salt. In another medium bowl whisk milk and California Olive Ranch Avocado Oil. Add wet mix to the dries and mix with a dough scraper or hands just until combined. Place in freezer to cool for short time.
While the topping is cooling, make the filling mixture by whisking together sugar, brown sugar, cornstarch, cinnamon, lemon zest, and salt. Pour vanilla and lemon juice directly onto fruit then add whisked ingredients to fruit and mix well with a wooden spoon.
Take topping out of freezer and spoon large round chunks of cooled batter onto the prepared fruit. Place butter cubes evenly around. Sprinkle crumbled pistachios over everything.
Bake for 20 minutes then turn oven down to 350°F and bake for another 50 minutes or until cobbler is bubbly and golden brown.