Moving to NC has opened my eyes to so many delicious goodies that never really crossed my mind in Vermont or Boston. Banana Pudding, Biscuits, White Sauce on Asian food, and fried everything rarely, if ever, came my way.
Thanks to exploration, some Southern Hospitality, and special someone, I’ve been making new-to-me summer staples for the past few weeks. Most recently – Peach and Blueberry Cobbler! (Peaches here are beyond sweet and succulent, I could eat them all day everyday!) Let’s get to it 🙂
– 7-10 Peaches (depending on size of dish)
– 3/4 cup Blueberries
– 2 tablespoon Cornstarch
– 1 tablespoon Vanilla
– 1/2 cup Sugar
– 1 3/4 cup Flour
– 1 tablespoon Baking Powder
– 5 tablespoons cold Butter
– 3/4 cup Buttermilk
– 1 tablespoon melted Butter
Peel and slice enough peaches to fill your baking dish. My dish was about 9 inches and I used 8 peaches. Combine the peaches and blueberries in a bowl and stir in the sugar, vanilla and cornstarch. Set aside for the flavors to marry and get started of the topping.
The topping I used was a biscuit style recipe and boy did it do the trick! Simply combine the flour and baking powder. Cut in the cold butter until the mixture resembles pea-sized balls. Then stir in the buttermilk and mix until the dough thickens to the point where it pulls away from the sides. Don’t over mix and try not to touch too much or the butter will melt.
Pour the fruit goodness into a baking dish of your choice. Pull apart the dough and set bits of it all over the top of the fruit. Brush the melted butter over the top for extra richness and that lovely golden brown color that no one can resist.
Bake in a 375 degree oven for 40-50 minutes (depending on size of dish) until the top has browned a bit and the juices have thickened. (Tip: Place on larger baking sheet to prevent blueberry juices from running over.) Be sure to let it set for 15 minutes before serving.
It’s pretty tasty Plain Jane, but add vanilla Ice Cream or Whipped Cream and, ohhh boyyy, you’ll have to fight people off!