Peach and Blueberry Cobbler
My favorite thing about summer is fresh fruit. It is addicting. When I worked at the experiment station south of Fresno, California for a summer I had some of the best peaches of my life. They used to put out a bin of fruit, send an e-mail and we’d flock to get the choicest peaches, nectarines and plums. It was heaven.
In the Pacific Northwest, the peaches aren’t quite as good as right off the tree as we got in Fresno, but they are still mighty tasty. However, the blueberries are extraordinary! This week my husband’s uncle and aunt from Southern California were visiting and joined us for dinner. The dinner itself was nothing note-worthy, but dessert…Yum!
1 c. all-purpose flour
½ c. granulated sugar
1 ½ tsp. baking powder
½ c. milk
¼ c. butter softened
¼ c. packed brown sugar
1 T. cornstarch
½ c. cold water
3 c. sliced peaches
1 c. fresh blueberries
1 T. butter
1 T lemon juice
2 T. coarse granulated sugar
¼. Tsp. ground nutmeg or cinnamon
Stir together flour, ½ c. granulated sugar and baking powder
Add milk and ¼ cup butter all at once
Stir until smooth. Set aside.
In a medium sauce pan stir together brown sugar and cornstarch.
Stir in water.
Add peaches and blueberries.
Cook and stir over medium heat until thickened and bubbly.
Add 1 T. butter and lemon juice.
Stir until butter melts. Pour into 1 ½ quart ungreased casserole dish.
Spoon topping in mounds over hot filling and spread evenly
Sprinkle with mixture of 2 T. coarse sugar and nutmeg or cinnamon.
Place a shallow baking pan in oven.
Bake cobbler in 350° oven for about 35 minutes or until bubbly and a toothpick inserted into crust comes out clean.