It did get a little chilly for us, so we had to purchase the inevitable souvenir fan blanket each. Good thing because after playing tourist with Felicia for three days...I need a serious nap (with my new blankie!)
Before my shut eye though...dessert!
Raspberry Peach Cobbler
1/4 cup apple juice
2 Tbl cornstarch
1 Tbl fresh lemon juice
4 cups frozen peaches
2 cups frozen raspberries
1 cup sugar
1 tsp. vanilla extract
1 box shortbread cookies, crushed
1/2 cup sugar
1/2 tsp salt
8 Tbl cold butter, cut into cubes
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper.
Whisk together apple juice, cornstarch, and lemon juice in a saucepan until cornstarch dissolves. Add peaches, raspberries, sugar and pinch of salt. Stir to combine and bring to a boil over medium heat until thickens. Remove from heat and stir in vanilla extract. Pour filling into a cast iron skillet and place on prepared baking sheet.
Stir together crushed cookies, sugar, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Drop dough evenly over filling.
Bake cobbler until filling is bubbly and topping is brown, about 25 minutes. Cool cobbler on rack for 1 hour. Serve with vanilla bean ice cream.
One Year Ago: Mexican Pizzas
Two Years Ago: Chicken Lettuce Wraps
Three Years Ago: Garlic Parmesan Filet Mignon
Four Years Ago: Sunday Night Pot Roast