Before the week wraps up, I had to pop in and tell you how Monday’s styled shoot went! I shared a little about the shoot & the vendors earlier this week, and now I’m looking back at it all and reminiscing about the day. It was SO, so wonderful, and I’m still a little speechless at how the day unfolded and how wonderfully everything came together! Truly, every vendor and person that I worked with was phenomenal, and I am so, so thankful for each and every one of them. The venue was amazing, the florals blew me away, the cake was gorgeous… and on and on! All six of our models totally rocked it, and their attire was stunning. And Rachel and Taylor from Blue Barn Photography are, as always, superb! I am on pins and needles to see the final images from the shoot (I’m waiting patiently, though!), and I cannot wait to see the vision come to life and to share it with you all. The story, intention, and meaning behind the shoot and all of the intricate details is marvelous, too!!
For now, here’s a snapshot of me styling some of the details!
Peach Blueberry Blackberry Cobbler
Adapted from Two Peas & Their Pod
2 cups blueberries
1 cup blackberries
4 sliced & chopped peaches
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
6 tablespoons cold butter, diced
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine blueberries, blackberries, chopped peaches, lemon juice, lemon zest, vanilla extract, sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the cobbler topping.
3. For the cobbler topping: in a large bowl, combine the flour, oatmeal, brown sugar, sugar, salt, and cinnamon. Stir together, and then mix in the butter with your fingers until the mixture comes together and you have big crumbles.
4. Place the fruit mixture in pie dish or cast iron skillet. Sprinkle the cobbler mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm (and with ice cream, if you want!), and enjoy!
This is perfect summertime dessert! I had some fresh-from-the-farm local peaches to use, as well as some blueberries and blackberries… so I decided to whip them all together into a sweet, delicious summer fruit cobbler. The three fruits pair together so well, and I loved testing out my new cast iron skillet. So fun, so easy, and so delicious!