Peach-Blueberry Cobbler

I find it hard to believe we're heading into mid-August already. I wish the winter season would pass as quickly as summer. I've enjoyed eating out on the deck with Mr. Grumps, going to market, catching up on outdoor projects, and harvesting my little herb container gardens. I plan on posting some great pesto recipes to use up that fresh basil soon.

On a recent trip to Connecticut, one of my "bestest" friends introduced me to iced coffee. I had ordered these types of beverages from fast food chains before, but making it yourself is a great way to use up leftover coffee from the morning pot. She pours the leftover brew into a glass pitcher and lets it chill in the fridge till afternoon.

About 2:00, we enjoyed tall glasses of cold, Starbucks coffee with a splash of milk, drizzle of chocolate syrup and a sprinkle of sugar served over ice. It was heaven, not just drinking the coffee, but sitting at the kitchen island enjoying stories, venting, and conversation with a wonderful friend.

As I drove back to Upstate New York, I began to think about fruits and veggies that are in season, and when to start my freezing and canning adventures. Once home, I was making a list, dragging out my mason jars and foodsaver bags; trying to get motivated. Looking through one of my recipe binders, I came across a "Peach-a-Berry Cobbler" page I had torn out of a Better Homes and Gardens magazine. I've made this many times, and it's definitely a hit. If you're going to a potluck, whip up this little dessert, and don't forget the whipped cream!

Peach-Blueberry Cobbler

from Better Homes and Gardens

makes one 13x9 pan

(print)

Topping:

1 cup all-purpose flour

1/2 cup granulated sugar

1 and 1/2 teaspoons baking powder

1/2 cup milk

1/4 cup softened, unsalted butter

pinch of sea salt

Fruit Filling:

1/4 cup packed brown sugar

1 tablespoon corn starch

1/2 cup cold water

3 cups fresh, sliced peaches

1 cup fresh blueberries

1 tablespoon unsalted butter

1 tablespoon lemon juice

2 tablespoons coarse sugar

1/4 teaspoon cinnamon

Wash the peaches and blueberries in cold water. Cut the peaches into thin slices. You may peel them if you want to, but I find they taste just as good unpeeled, and it's less work.

Instead of trying to halve the peaches, gently slice the fruit off the pit.

When peaches are sliced, add the blueberries and set aside.To prepare the topping, place the flour, 1/2 cup of sugar and baking powder in a small bowl. Mix together. (Be sure to always use fresh baking powder!) Warm the milk and butter together until lukewarm. Pour all at once into flour mixture and whisk till smooth. Allow to sit for five minutes.For the filling, place the brown sugar and cornstarch in the bottom of a large skillet. Slowly add the 1/2 cup of cold water and whisk until sugar has dissolved. Add the peaches and blueberries; combine to coat. Cook over medium heat, stirring until mixture is thick and bubbly. Add the butter and lemon juice, gently fold mixture together.Pour fruit into an ungreased, 13x9 (or 1 and 1/2 quart) baking dish. Spoon topping in mounds over the hot filling. Sprinkle with cinnamon and coarse sugar. Place baking dish on a foil lined cookie sheet, and bake at 350 degrees for 35 minutes, until topping is lightly browned, and filling is bubbly.

Serve warm, or at room temperature with whipped cream, non-dairy topping, or vanilla ice cream.