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Foodie Fridays: Peach-Blueberry Cobbler
Posted by Guest in Foodie Fridays
A quick glance around the produce section or farm stand makes it pretty easy to tell that stone fruit season is in full swing. Peaches, plums, nectarines, pluots and cherries are abundantly available. We've been eating them fresh, in parfaits and with granola all week, and over the weekend I transformed my last few peaches into a beautiful Peach-Blueberry Cobbler.

Cobblers tend to run in the same circles as buckles, slumps and grunts (you've gotta love food with such creative names) while maintaining their independence from the crunchy-topped crisps and crumbles. Named because of their "cobblestone" appearance, there are usually differing opinions on what makes a cobbler: the traditionalists who prefer the biscuity-type topping spooned over fruit and baked, those who view cobbler as a sort of single crust pie (fruit on the bottom, pie crust on top), and those who prefer a cakier version like this one. Personally, I'm an equal-opportunity cobbler lover but I have a special place in my heart for this recipe because it's so easy to throw together. The key to this one is simple: don't stir! Layer everything on as the recipe directs, but fight the urge to stir it all together. The batter will combine with the butter in the oven and rise up around the fruit all on its own.

Take advantage of all of the beautiful fruit in season and give this cobbler a try. It's perfect on its own and even better with a nice dollop of freshly whipped cream or a scoop of vanilla ice cream. And don't forget to come back and tell us which kind of cobbler is your favorite!

Peach-Blueberry Cobbler
For the batter:
1/2 cup melted butter
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 tablespoon vanilla extract
1 room temperature egg
1/2 teaspoon nutmeg

For the filling:
24 ounces sliced peaches (about 6 whole, peeled or unpeeled, fresh or frozen)
8 ounces blueberries (about 2-3 handfuls, fresh or frozen)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Melt the butter and pour into a 9 x 13 inch pan.

Mix together flour, sugar, baking powder, salt and nutmeg. Stir in milk, vanilla & egg. Pour evenly over melted butter. (Do not stir.)

Gently combine peaches, blueberries, sugar and spices and spread evenly over the batter. (Do not stir.)

Bake 35-45 minutes at 350F until batter comes to the top and is golden brown. Serve warm.

Yield: 8-10 servings

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