Peach and Blueberry Cobbler

Fresh summer peaches and blueberries make this such a decadent seasonal dessert. Cobblers and crisps have always been my favorite type of desserts and I love creating new ones that are enhanced by seasonal fruit. I made this for my parents recently and my dad has never left a dessert bowl so spotless, the highest compliment. Serve this cobbler warm with a big scoop of vanilla ice cream for a delectable summer dessert.

Ingredients for Cobbler

3 cups fresh peaches, chopped

1 cup fresh blueberries

1 teaspoon ground cinnamon

1 ½ teaspoons fresh lemon juice

1 cup flour

¾ cup sugar

1 teaspoon baking powder

½ cup milk

3 tablespoons butter, melted

Ingredients for Cobbler Topping

1/2 cup sugar

1 Tablespoon cornstarch or arrowroot powder

1 cup boiling water

Directions for Cobbler

Preheat oven to 350 degrees and grease a round baking dish. I recommend putting the baking dish on a rimmed cookie sheet when baking in case the fruit bubbles over.

In a large bowl toss the peaches and blueberries with the cinnamon and lemon juice. Place evenly in the bottom of the baking dish.

In a mixing bowl, whisk the flour, sugar, and baking powder together. Then mix in the milk and butter until well combined. Pour the batter on top of the cobbler so it mostly covers the fruit.

For the topping, mix the sugar and cornstarch in a bowl. Then sprinkle evenly over the batter.

Carefully pour the boiling water over the top. Bake for 60 minutes. The cobbler should be lightly browned. Serve slightly warm with a scoop of ice cream or whipped cream.

Serves about 6

*This can easily be adapted for vegans by using almond milk and plant based butter.