So I know I have neglected this blog for a long time, but I’m back and baking! What better of a reason to start baking when you find out you’ve got some new European neighbors and why not welcome them to America with an appropriately seasonal blueberry & peach cobbler! Yes, strategy was involved in choosing this dish…you know, since they have to return the baking dish back to us someday…
Whether you’re baking this for someone else or just to eat it yourself, feel free to change up the ratio of blueberries to peaches to whatever suits your fancy, or use completely different fruit depending on the seasonality of what’s available! It’s your call!
Blueberry Peach Cobbler
Courtesy of Smitten Kitchen
I split the recipe into two 8×8 baking pans (of course one to share and one to eat!)
For the fruit:
About 6 peaches
About 2 1/2 cups blueberries
2/3 cup packed dark-brown sugar
2 Tbl flour
2 Tbl fresh lemon juice
1/2 tsp ground cinnamon
1/4 tsp salt
For cobbler topping:
1 1/2 cups all-purpose flour
1/2 cup cornmeal
6 Tbl dark brown sugar
3 tsp baking powder
1/2 tsp salt
6 Tbl cold unsalted butter, cut into cubes
1 cup buttermilk
Preheat oven to 425 degrees. In a large mixing bowl, toss together fruit, sugar, flour, lemon juice, cinnamon and salt, and divide evenly between the baking dishes.
In another mixing bowl, stir together flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture until only pea sized chunks of butter remain. With a rubber spatula, stir in buttermilk and mix until dough comes together, yet remains wet and slightly sticky.
Drop spoonfuls of the dough over the filling, covering as much of the fruit as you like. Bake cobbler for about 20-25 minutes, or until the juices are bubbly and topping is nicely browned. Serve cobbler with a fat scoop of vanilla ice cream or just enjoy as is!