Blueberry-Peach Cobbler

A wonderful recipe for peach season...

Ann made the cobbler this week (without the blueberries).  Fresh peaches--yum!

Blueberry-Peach Cobbler

Fruit filling

4 cups peaches (about 8 large)

1-2 cups blueberries

2-4 Tb. sugar

1 tsp. cinnamon

Crust

¼ cup butter, softened

½ cup sugar

1 egg

½ tsp. vanilla

1½ cup flour

2 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

½ cup milk

Streusel topping

2 Tb. flour

1 Tb. (heaping) sugar

1 Tb. butter (room temperature)

½ tsp. cinnamon

Preheat oven to 375°F. Grease a 9x13 pan. For fruit filling, peel and slice peaches. Wash berries. Stir together peaches, blueberries, sugar, and cinnamon. Pour into greased pan.

For crust, cream butter and sugar. Add egg and vanilla, and beat until fluffy. Add baking powder, salt, cinnamon, flour, and milk, and stir gently until combined.

Carefully spoon batter onto fruit and spread out a bit. It doesn’t have to go all the way to the edges. For streusel topping, cut together flour, sugar, butter and cinnamon, until crumbly. Sprinkle topping over batter.

Bake at 375°F for 25-30 minutes until crust is golden brown. Cobbler is best served warm, especially with vanilla ice cream or whipped cream.