There were peaches in the store yesterday and I could not resist. I bought a bag and my kids suggested making cobbler. Why not.
I cannot believe I’ve never made cobbler before. I didn’t even think I would enjoy it, but I did. A lot. Maybe a little too much so next time I will use less butter and sugar; maybe even half (I’ll update the recipe here if it works). But the kids licked the plate and definitely got a serving or two of fruit that is full of phytochemicals, which are beneficial in preventing diseases like macular degeneration, heart disease, and cancer.
Peach and Blueberry Cobbler
(Adapted from Paula Deen’s Peach Cobbler recipe on Food Network.)
4 cups sliced peaches (I left the skin on to get the maximum nutrition from the fruit)
1 pint blueberries
2 cups sugar
1 stick of butter
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups milk
1 cup heavy whipping cream
1 teaspoon vanilla
Preheat oven to 350 degrees. Combine peaches, blueberries, 1 cup sugar, and water in a pot. Bring to a boil and simmer for 10 minutes or until the liquid becomes syrupy.
Place butter in a baking pan and place in oven to melt.
Mix remaining 1 cup of sugar, flour, and milk. Pour mixture over melted butter. Do not stir. Spoon fruit on top and gently pour in the syrup. Bake for 30 minutes or until cake is set and top is golden.
Whip cream with vanilla (and a sprinkle of sugar if you like it sweet). Serve on top of cobbler.
With love, Kristen