PEACH BLUEBERRY COBBLER

What could be better than a dish of fresh peach cobbler on a summer afternoon?  Well, maybe a dish of Peach Blueberry Cobbler.  Down our way, both fruits ripen at about the same time, so we’re spoiled for choice.  No need to choose—just follow this traditional southern recipe for the taste of southern summer.

Fruit:

• 3-4 cups peaches, peeled, pitted and cut
• 1 cup blueberries, fresh or frozen
• 2 teaspoons lemon juice
• ¼ c sugar

Batter:

• 1 ½ cup flour
• 1 1/4 cup sugar
• 3 tsp baking powder
• 1 1/4 cup milk

¾ c butter to melt in baking dish

½ c light brown sugar to spread on top of batter

Set oven to 350’—cut butter in pieces, place in 9 x 13 baking pan, and set in oven —remove when butter is melted.  Put fruit, sugar and lemon juice in a medium saucepan and set to medium-high—stir to dissolve sugar and remove from heat as soon as bubbles start.  In a large bowl, whisk together the flour, sugar, baking powder, and salt.  Add milk and mix just until until all ingredients are incorporated.  Pour batter over melted butter and spread gently.  DO NOT STIR!  Pour warm fruit evenly over batter.  DO NOT STIR!  Spread light brown sugar evenly over fruit. (see photo below) Batter will rise to the top during baking.

Bake at 350’ for 40-50 minutes.  Top will be nicely browned, and fruit will be bubbling when it’s done.  Cool to serving temperature and enjoy!

The Kitchen Hive