Peaches and blueberries are the best together, in summer, especially in a cobbler.
Peach and Blueberry Cobbler
Ingredients:
Fruit Filling –
- 4 cups peaches, sliced thinly and peeled
- 3 cups blueberries (frozen are fine, if defrosted)
- ½ cup granulated sugar
- 3 Tbsp cornstarch
- 1½ Tbsp lemon juice
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
Biscuit Topping –
- 1 1/3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1 stick unsalted butter, cold and diced
- 2/3 cup milk
Directions:
Preheat the oven to 375°. Spray a 9×13″ glass baking pan with oil or butter, set aside.
In a large mixing bowl, combine the fruit filling, and let it sit for 10 minutes.
In another bowl, combine the flour with the butter and work it into the flour until finely crumbed.
Stir in the milk to make a dough.
Spread the fruit filling into the baking pan. drop the dough on top,
Bake for 45 minutes, or until golden on top.
Let cool for 15 minutes before serving.
Leftovers can be refrigerated.
Note:
Any favorite 1:1 sweetener can be used to lower the sugar content.
~Sarah