Peach Blueberry Cobbler

The peaches have been wonderful this summer.  We have had weeks of eating sweet juicy peaches from the Farmer’s Market and the Cornell Orchards.  I couldn’t resist getting some of these Garnet Beauty peaches—they are beautiful!  Since we have quite a few peaches at home now, I decided it was time to change things up with an old-time peach cobbler.  I added blueberries to the peaches; the two fruits go well together, and we still have a lot of blueberries too!

Here is my recipe for a fruit cobbler.  You can vary the fruit– blackberries are good, for example– but I like it best with peaches.  I like to scatter the biscuit dough loosely over the fruit and sprinkle a little sugar over the whole thing before baking.  Cobbler is especially good served warm with vanilla ice cream.

Peach Blueberry Cobbler

4 cups sliced fresh peaches
2 cups fresh or frozen blueberries (thawed if frozen)
1/3 cup sugar

Biscuit topping:

1 ¾ cup all-purpose flour
2  ½ teaspoons baking powder
2 Tablespoons sugar
1/4 teaspoon salt
6 Tablespoons unsalted butter, chilled, cut into small pieces
¾ cup half & half or whole milk

Additional  ½ Tablespoon sugar for sprinkling over the cobbler

Preheat the oven to 375° F.  Butter a 9 X 13 inch baking dish.  Pour the fruit and 1/3 cup sugar (use more sugar if the fruit is not fully ripe) into the baking dish and stir to combine.

Make the biscuit topping:
Combine the flour, baking powder, sugar and salt.  Using a pastry blender or your fingers, cut or rub the butter into the flour until the mixture resembles coarse crumbs.  Using a fork to mix, gradually add the milk or half & half until just mixed.

Drop spoonfuls of the biscuit dough over the fruit.  Sprinkle with sugar and bake in the middle of the oven for about 30 minutes, until the top is browned and the fruit is bubbling.  Let the cobbler cool slightly before serving.