Leonardo’s Peach Blueberry and Raspberry Cobbler

Lev – you beckoned, and I delivered.

We’ve all had cobbler, and they’re usually pretty straight forward, and they’re all just a little boring (unless of course you’re making them with freshly picked sour cherries, which were pitted with your brand new pitter…that’s a different story). I could have made apple cobbler, but everyone and their polish cleaning ladies know how to make that, so I opted for something different.

Joythebaker.com has this recipe for a peach blueberry raspberry cobbler, and I figured it would be a good dish for shabbos, and it’s a little different than the regular cobbler we’re all used to.

We’ll start with the fruit part – take the peaches and slice em up, and put it into a bowl, with the berries. To that, add 2 tablespoons flour, 1/2 teaspoon cinnamon, a pinch of nutmeg, and a 1/4 cup pure maple syrup.

yes, real maple syrup, none of that “pancake syrup” garbage.

Mix it all together and set it aside.

Now onto the topping. Take 1.5 cups oats, 1/3 cup flour, 1/8 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg and combine them all together. In a separate bowl whisk 2 tablespoons canola oil, 2 tablespoons pure maple syrup, 1 tablespoon water, and 1 teaspoon vanilla extract.

Combine wet and dry ingredients with a fork, making sure that the all the dry ingredients are moistened.

Add about half a cup of the mixture to the fruit mixture, and combine.

I decided to bake these in individual ramekins, but you can do whatever you’d like. Wanna know why? Because I let…that’s the only reason.

Anyway, I took the fruit and oat mixture, and put them in said ramekins, and topped with the rest of the topping, sprinkled some cinnamon on it, and put it in 350 degree oven for about 35 minutes. You know it’s ready when you see some fruit under the topping layer bubbling.

That’s it

Was it the best cobbler I had ever tasted? Not really. But it was pretty good, and like I said, a nice change.

One thing – the topping was pretty dry and crumbly, unlike other cobblers where it was a nice cohesive topping layer, and the topping is always the best part. So if anyone wants to tweak the topping to make it more of a structured type of consistency, by all means. Maybe adding some more liquid (oil, water, or maple syrup…) would do the trick.

Leonardo’s Peach Blueberry and Raspberry Cobbler

adapted from JoytheBaker.com


For the fruit:

  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • 2 medium sized  ripe peaches sliced into 1-inch chunks
  • (if you’d like to use frozen fruit, just defrost and drain the juice.)
  • 2 Tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • a big pinch of nutmeg
  • 1/3 cup pure maple syrup

For the topping:

  • 1 1/2 cup oats
  • 1/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 Tablespoons canola oil
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 Tablespoon water


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, toss the berries and peach chunks with flour, maple syrup, cinnamon, and nutmeg.  Set aside while you assemble the topping.
  3. In a separate medium sized bowl, combine the oats, flour, salt, cinnamon, and nutmeg.  In a small bowl whisk together the oil, maple syrup, vanilla extract and water.  Add the wet ingredients to the dry ingredients and blend with a fork.  Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.
  4. Add half a cup of the topping mixture to the fruit mixture and toss together.  Scoop fruit into ramekins.  Spoon and pat topping onto each cup.  Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven.  Bake for 35 minutes, or until bubbly.

15 thoughts on “Leonardo’s Peach Blueberry and Raspberry Cobbler

  1. sounds delish, however, not to minimize why is this different than a crisp? other than ur fancy ‘real’ maple syrup? and im not so sure who all these ppl ur naming ur dished after, but i am def waiting my turn, patiently.


    1. crisp and cobbler are probably the same thing…i think the crisp we’re used to has that more solid topping, and cobbler with this oats topping…but thats my take on the matter, it could be there’s an actual difference in definition…
      oh and you make a request, and ill try and make a dish for you, with your lovely name on it….come to think of it, maybe i should start charging for this honor


    1. Oy. I missed that line the first time! I must have been too taken with the up-close shots of the food, making it look both ethereal and rustic at the same time.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s