What could taste better than cobbler made with fresh southern peaches and blueberries! This recipe has been around for a long time. Each family and region has a different interpretation of this fruit cobbler with a cake crust. Some recipes are just fruit filled cake. Other recipes have different amounts of sauce. Some call for the cake batter to be under or over the fruit.
Each recipe has its own merits and most people’s preferences depend on what their mother or grandmother made at home. I’m a big fan of cobblers that have sauce. In my opinion, “The more sauce this cobbler has, the better I like it!”
Peach and Blueberry Cobbler– serves 8-10
5 cups peeled, sliced southern peaches, from 4 to 6 peaches
1 cup blueberries, washed and dried
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup water
Preheat oven to 350F. Spray a 11 X 7 inch ceramic or glass baking dish with non-stick spray. Arrange peaches in the bottom of the baking dish. Sprinkle blueberries evenly over the peaches. Mix sugar, cornstarch, cinnamon, and nutmeg together in a small bowl. Add 3/4 cup water. Stir. Pour sugar mixture over the peaches.
Cake Batter and Cinnamon Sugar Topping
1 cup all purpose flour
1 cup sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon iodized salt
1 large egg, beaten
1/4 cup 2% milk
6 tablespoons melted unsalted butter, divided
2 teaspoons sugar mixed with 1/4 teaspoon cinnamon
In a large bowl mix flour, sugar, baking powder, and salt together. Add beaten egg, milk, and 4 tablespoons melted butter. Mix with a hand mixer or stir until combined. Spoon batter evenly over peaches. Drizzle remaining 2 tablespoons melted butter over peaches and sprinkle with cinnamon sugar mixture.
Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Cover with foil if cake begins to get too brown while baking. Serve with vanilla ice cream. Enjoy Friends!
Published in The News and Neighbor on August 10, 2016