Sunday, August 21, 2011

Blueberry Peach Cobbler

I have a confession. I am married to a Southerner. I lived in the South for several years. I love Southern cooking. But up until a few days ago. I had NEVER made a cobbler! Shhhh, don't tell my in-laws, they may throw me out of the family (oops. I think they follow this blog)!

Okay, now that I have shared my deep dark cooking secret, I can continue with this post. My new favorite dessert recipe: Blueberry Peach Cobbler!

A dear friend recently brought me a beautiful basket of fresh peaches from the heart of California's peach country. Thrilled with my farm fresh produce, I knew I had to make something good. And this recipe did not disappoint. It was very simple to put together, and my family was in heaven when I took it out of the oven. And maybe, just maybe, my in-laws will keep me in the family!

PS: My husband still had our "good" camera at work, so please excuse the poorly lit, iPhone shot ;)

Blueberry Peach Cobbler
Adapted from Mother Thyme


2 cups blueberries
3 cups soft ripe peaches, peeled and thinly sliced
1 teaspoon lemon juice
1 cup sugar, divided
1/2 teaspoon cinnamon
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut in to small cubes
1 egg
1/2 teaspoon vanilla


Preheat oven to 375 degrees. In a large bowl add fruit and lemon juice. Stir in 1/2 cup sugar and cinnamon and combine well. Add fruit in to greased 9" pie dish.

In a food processor, add flour, baking powder, salt and 1/2 cup sugar and pulse for 5 to 10 seconds until flour is mixed. Add in butter and pulse for an additional 10 seconds until mixture is coarse. Pour flour mixture into a separate bowl and stir in by hand egg and vanilla.

Add spoonfuls of dough on top of fruit. Do not spread.

Put pie dish on top of cookie sheet and bake for 35 minutes until golden brown and bubbly.

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