Summer is getting closer and closer to coming to an end. I’d be happy if it never ended, I’ve had a wonderful Summer! I’ve been feeling very inspired by these new found farms I have come across here in Kansas. I will miss the beautiful, vibrant colors of fresh Summer fruit.
A dear friend introduced me to a few lovely farms. One is full of rows and rows of blackberry brambles (Elderslie Farm) and the other is full of delicious sun ripened peaches (Meadowlark Farm)! I was in heaven!!
Just look at the at these plump berries! I love the color variations as they ripen. I’ve never picked so many berries in my life … they were overflowing. As I was picking them I had a few ideas in mind as to what I wanted to make. Blackberry sauce, blackberry pie, blackberry cheesecake, blackberry cobbler and the list goes on! I chose to combine the blackberry pie and cheesecake idea into one Galette, and I went with a decadent blackberry sauce using the remainder of the berries.
Blackberries are little vitamin bombs … they are packed with vitamin C & vitamin K. They are a great source of fiber and great for boosting your mental health! 🙂 The minor downfall are those tiny seeds which can get stuck in your teeth … it’s oh so worth it though!
My blackberry sauce is very versatile! I drizzled some over homemade (banana) nice cream, and it made the flavors pop. I’ve also drizzled this yummy sauce over oatmeal and my blueberry pancakes!
This sauce will keep in the fridge a few months. I like storing it in jars for easy use. Try it on your favorite ice cream or breakfast treat, and let me know how you like it!
Now moving on to the Blackberry Cheesecake Galette! I have only made a galette a few times, but it came to mind as I was dreaming of things to make with the blackberries. The texture of the galette is so nice – creamy, crispy and slightly spongy. The blackberries mixed with the cheesecake filling is so elegant, and surprisingly easy to make! The flaky crust makes me want to dive right in!!
Now on to the peach orchard! Wow what a peaceful spot tucked away right outside the city. There are hundreds of peach trees, and probably just as many varieties. These were the most beautiful peaches I’ve seen in a long time, and as you can see my man felt the same way! The warm yellow and reddish sun kissed peaches had the most wonderful scent. I had to let some of them ripen for a few days on my counter, but when they were ready so was I! I had so many ideas for these juicy fruits.
I ended up making sautéed peaches with cinnamon and coconut sugar, peach crumble, peach & blackberry crisp, and the most delicious peach cobbler! I also kept it simple and sliced a few of them up and sprinkled them with a bit of brown sugar. Each version was just as good as the last!
These I actually picked from the peach tree in our backyard! Can you believe I harvested over 30 peaches from that little Georgia Peach?!
Peaches offer a wide range of health benefits. The peels and pulp are a great source of antioxidants. Peaches are full of essential vitamins like vitamin C, vitamin A, and vitamin B just to name a few. They are also a great source of beta carotene which promotes eye health. There are so many other health benefits of peaches … I suggest you just eat them as much as possible!
Check out my Skillet Peach Cobbler! This is one of my all time favorite desserts – well this and my moms homemade strawberry shortcake! Speaking of my mom, growing up she would make all kinds of cobblers. She definitely influenced my peach cobbler recipe.
And why not top with a scoop of your favorite ice cream? You could even drizzle some the the blackberry sauce over top.
Hope you enjoy these summer dessert recipes!
- 3 – 4 cups fresh blackberries
- 1/2 cup organic coconut sugar
- 1/2 cup organic cane sugar
- 2 tbs cornstarch
- juice of 1 medium lemon
- splash of water if the sauce is too thick
- In a sauce pan over medium heat combine blackberries and sugars. Allow the berries and sugar to melt together about 3 mins.
- Add in cornstarch and lemon juice and mix well.
- Bring to a boil and cook until sauce starts to thicken, about 3-5 mins.
- Remove from heat and let cool for about 5-8 mins then pour into jars.
Cheesecake Blackberry Galette
- 2 1/2 organic cups flour
- 1 tsp sea salt
- 1/4 cup organic coconut sugar
- 6 tbs chilled organic unsalted butter cubed
- 3/4 cup organic coconut oil (room temp)
- 1/2 cup ice water
- 1 cup fresh blackberries
- 1/2 cup organic coconut sugar
- juice of half lemon
- 1 tsp cornstarch
- 1 8oz package organic cream cheese
- 1/2 tsp organic vanilla
- 1 organic egg and 1 organic egg white – save the yolk
- 1/4 tsp sea salt
- Preheat oven to 350°, and grease a pie dish with coconut oil.
- In a large bowl mix flour, salt, and coconut sugar.
- Add in butter and coconut oil. With a pastry cutter or two forks, cut in butter and oil to the dry mixture until dough sticks together and creates sticky clumps.
- Once butter and flour are mixed add in ice water one tbs at a time. With a wooden spoon mix until dough starts to from into a ball. Careful not to add too much water. If using a spoon is not cooperating use hands to mix.
- Roll dough into a ball and press into a disc, wrap in plastic wrap and place in fridge while prepping the rest of the galette.
- Once chilled roll out on a floured surface. Roll dough into a circle that’s about 2-3 inches larger than your pie dish. Drape dough over the dish, and let it hang over the edges.
- In a medium bowl combine blackberries, 2tbs coconut sugar, lemon juice, and cornstarch. Mix well and set aside to allow juices to meld together.
- In a bowl of a stand mixer add cream cheese, egg and egg white. Beat until smooth and creamy. Mix in remaining sugar, vanilla and salt until well combined.
- In the prepared pie dish (with dough) pour cheesecake filling over dough.
- Scoop blackberry mixture over the cheesecake filling.
- Carefully fold the overhanging dough up around the edges of the cheesecake and blackberry filling, pinching the dough together as you go.
- Now for your egg yolk – in a medium bowl combine yolk and about 1/2 tsp of water. Brush mixture around the edges of the crust, and sprinkle with coconut sugar.
- Bake for 30 – 40 mins. Let cool and enjoy!
Skillet Peach Cobbler
- 6 – 8 fresh peaches sliced
- 1/4 cup lemon juice from 2 med organic lemons
- 3/4 cup organic coconut sugar
- 2 tbs cornstarch
- 1 tsp organic cinnamon
- 1 1/2 cups unbleached flour
- 2 tsp aluminum free baking powder
- 1/2 tsp fine ground sea salt
- 1/2 cup organic coconut oil
- 3/4 cup organic heavy cream
- 1 tbs organic unsalted butter
- Preheat oven to 375°
- In a large bowl combine peaches, lemon juice, 1/4 cup coconut sugar, 2 tbs cornstarch, and cinnamon. Mix well, and set aside to allow pears to soak up the ingredients.
- For the dumplings: into a large bowl sift flour, 1/2 cup coconut sugar, baking powder and salt.
- Add coconut oil to flour mixture. Use hands to mix until dough looks like chunky bread crumbs. Add heavy cream and mix with a wooden spoon until smooth. The dough will be sticky.
- In an oven safe skillet over med heat add 1tbs unsalted butter. Once butter is melted pour peach mixture into the skillet. Allow to bubble and simmer for 10 minutes.
- Drop dough a 1/4 cup at a time over peaches. Allow about a 1/2 inch between each dumpling.
- Sprinkle with coconut sugar, and bake for 30-35 minutes. Check after 20 minutes
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