July ActiveRain Challenge-Savory Stories...A Summer Cobbler

July ActiveRain Challenge-Savory Stories...A Summer Cobbler

Thank you, Rocky Dickerson, for hosting this month’s challenge- Savory Stories. What a fun way to celebrate something we all love...food!  And it’s been fun reading the backstories behind the wonderful recipes.

My mother was the baker in the family and besides the very special 3 layer birthday cakes she made, one of my favorite desserts she made at least once every summer was her blueberry-peach cobbler.

You could use frozen blueberries and peaches, but if you’re planning on making this for a summer dessert...go fresh!

This recipe is easy to make and if you can, it’s better when it’s served warm.

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Blueberry Peach Cobbler

½ c cold water

3 c. sliced fresh peaches (3-6)

1c fresh blueberries

1Tbls Butter  

1Tbls lemon juice

¼ c. packed brown sugar

2 Tbls coarse granulated sugar

1 Tbsp. Cornstarch

¼ tsp ground nutmeg or cinnamon

TOPPING

1 c. all-purpose flour 

 ½ c. granulated sugar

1 ½ tsp baking powder

 ½ c. milk  

¼ c. butter/softened

For the topping, stir together flour, ½ c. sugar, baking powder.  Add milk and ¼ c. butter all at once.  Stir till smooth, set aside**

** I often double the recipe for the topping because it’s so good!!!  

For the filling, in a medium saucepan stir together brown sugar and cornstarch; stir in water.  Add peaches and blueberries.  Cook and stir over medium heat till thickened and bubbly.  Add 1 Tbl. Butter and lemon juice; stir till butter melts.

Pour into a 1 ½ qt ungreased casserole.  Spoon topping in mounds over hot filling; spread evenly over the filling.

Sprinkle with a mixture of 2 Tbls. Coarse sugar and nutmeg or cinnamon.  Place on a shallow baking pan in the oven.

Bake cobbler in a 350-degree oven for about 35 minutes or till bubbly and a toothpick inserted into crust comes out clean.  Serve warm with ice cream, if desired.  Makes 6 servings.  

NOTE: Can substitute frozen berries for the fresh and canned peaches for the fresh, using ½ c. peach syrup in place of the cold water.
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There was no time to photograph a piece of the finished product but just picture it on the plate below.

Oh yes...one more thing...a scoop of Blue Bell Ice Vanilla Ice Cream on the side wouldn’t hurt either.