Saturday, August 1, 2009

Easy Peach Blueberry Cobbler

My younger sister, Christine, and my niece, Chelsea, came to see us last weekend for their annual summer visit to the lake. They look forward to blueberry picking and the abundant fruit we have this time of year, Chelsea is a fruit lover. The first day they arrive. we hit the farmstands --and the vintage jewelry shop.

Christine brought this recipe with her to try. The three of us made it together. That's Chelsea's blue fingernail polish you see in the photos.

Not sure this is a true cobbler --but whatever it is, it is a hit! And so easy.

Easy Peach Blueberry Cobbler

1/4 c/ butter
1 c. flour
3/4 c. sugar
2 t. baking powder
1/2 c. milk
2 c. fresh or frozen sliced peeled peaches
2 c. fresh or frozen blueberries
1/2 c. sugar
freshly ground nutmeg (this was our addition to the recipe)

Heat oven to 350 degrees.

Melt butter in 2.5 quart baking dish. (Chelsea melted the butter in the microwave on very low and then poured it into the baking dish.) Set aside.

In medium bowl, combine flour, 3/4 c. sugar and baking powder;

add milk;

and stir until blended.

Spoon batter over butter in baking dish; do not stir.

Combine peahces, blueberries and 1/2 c. sugar;

spoon over batter. Do not stir.

Sprinkle the top with freshly grated nutmeg.

Bake at 350 degrees for 45 to 55 minutes until dough is lightly brown.

Serve warm, with ice cream, if desired.

Serves 6 generously.

FYI - you can cut the recipe in half and bake it for the same amount of time. Earlier this week, I made it in a 9 inch pie plate to deliver to a friend who had surgery. And today, I made it again for Tom in a tart dish.

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