Celebrate National Peach Cobbler Day with this easy impostor. Okay, this is more of a crisp than an actual cobbler, but it’s the thought that counts! Since cherries and peaches are a distant memories here in mid-April Michigan, I used frozen fruit and it tasted great. Be sure to thaw fruit completely first. Wheat germ adds a toasted, nutty taste to the crumbly topping.
2 bags (16 oz each) unsweetened frozen sliced peaches, thawed
1 bag (12 oz) unsweetened frozen dark sweet cherries, thawed
1 tbsp cornstarch
1 cup brown sugar, divided
1/2 cup (1 stick) butter, chilled and cut into pieces
1/2 cup flour
1 cup quick oats
2 tbsp wheat germ
1/2 tsp ground cinnamon
frozen yogurt, for serving (optional)
Preheat oven to 350F and coat a 13×9 inch baking pan with cooking spray.
Pour thawed peaches and cherries into prepared pan, including any juices from the bags. Toss fruit with cornstarch and 1/2 cup brown sugar. Set aside.
In a food processor or chopped, combine flour and butter. Pulse until butter is in pea-sized pieces. Add remaining 1/2 cup brown sugar, quick oats, wheat germ, and cinnamon. Pulse until just combined.
Sprinkle topping over prepared fruit. Bake 20-25 minutes, until topping is golden and fruit mixture is bubbly. Serve warm with frozen yogurt, if desired.
Shown below, served with vanilla frozen yogurt and garnished with mint:
