Fruit Cobbler

This is our favorite cobbler recipe.  We snagged it from my sister-in-law Susie many years ago.  It's originally made for blackberries, but we've used it for peaches and raspberries.  I think this topping/crust would work over anything.
 (Just check the ingredients and you'll know why. :)

We've used canned peaches in the winter, but in July we love to use fresh peaches.  You simply blanch the peaches, peel them, dice them into bite size pieces and they're ready to be baked.

                Fresh peach cobbler:

Fruit Cobbler

1. Set oven to 350 degrees.
2. Layer about 5 cups berries (or peeled diced peaches) evenly in a 9 x 13" pan.
3. Mix together these ingredients to make topping:

  1 cup butter

1/2 c brown sugar

1/2 cup sugar

2 egg yolks

1 cup flour

1 cup oats

4. Spread topping evenly over berries.

5. Bake for 40 minutes or until topping is lightly browned.

Experiment with different berries and fruits or different flours.  Here's a version I made with two and a half cups each of fresh blackberries and fresh blueberries, and I replaced half the butter with a half cup almond butter. See photo below. It was a success!)