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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg. Ingredients:
1 cup all-purpose flour |
1/2 cup white sugar |
1 1/2 teaspoons baking powder |
1/2 cup milk |
1/4 cup butter, softened |
1/4 cup packed brown sugar |
1 tablespoon cornstarch |
1/2 cup cold water |
3 cups fresh peaches - peeled, pitted, and sliced |
1 cup fresh blueberries |
1 tablespoon butter |
1 tablespoon lemon juice |
2 tablespoons coarse granulated sugar |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
3. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
4. Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.
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