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

Ingredients

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

Directions

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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Sweet and Savory - Grilled Chicken with Bourbon Peach BBQ Sauce

Lately it seems like I've been stuck in rut with boring grilled chicken. Sure, I'd add a few different spices or marinades, but it always seemed to be the same boring old chicken. I had a few peaches that were on their way to being way too ripe, so I decided to try my hand at Peach BBQ sauce. As I concocted this recipe, I wasn't even sure it was going to be "blog worthy". I looked at various Peach BBQ sauce recipes, but never really found one that suited all my needs. So I used a recipe that I found on Epicurious as my base and let my experimentation begin ...

I'll be completely honest - the texture scared me. After blending the sauce, the texture looked more like a puree than a bbq sauce. I tried to thin it out a bit (hence the last minute addition of apple juice), but I didn't want to sweeten it too much or dilute it with water. But rather than toss my creation, I let it chill in the refrigerator until dinner time.

After chilling for a few hours the sauce seemed even thicker, so I did end up thinning it with about 1/4 cup of water. However, it still had fairly thick consistency. I decided to leave it be and try it out on the chicken.

Well, somewhere along the way, something went incredibly right! We basted the chicken with the sauce just prior to finishing it up the grill. I loved that chicken had the smokey taste from the grill, and the sweet taste of the sauce.It was probably one of the best variations of boring grilled chicken we've had in quite some time. And surprisingly simple!

Grilled Chicken with Bourbon Peach BBQ Sauce
Inspired by Gourmet Magazine via Epicurious.com
serves 4

* 4 chicken breasts (seasoned with salt and pepper to taste)
* 1 pound fresh peaches
* 3/4 cup sweet onion, chopped
* 1 tablespoon canola oil
*1/4 cup cider vinegar
*1/4 cup bourbon (I didn't have bourbon, so I bought 1 mini bottle and it was the right amount)
* 1/4 cup ketchup
* 2 and 1/2 tablespoons honey
* 1 and 1/2 teaspoon worcestershire sauce
* 1 teaspoon brown sugar
*1/4 teaspoon chili powder
* 1/8 teaspoon dry mustard
* 1/4 teaspoon kosher salt

Directions:
For sauce:

With a vegetable peeler, peel peaches and chop coarsely.

In a medium size sauce pan, cook onion and a pinch of kosher salt in oil over medium heat. Cook until tender, about 8-10 minutes. Add peaches and remaining ingredients, and simmer uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Puree in blender (please use caution when blending hot substances). If consistency seems too thick, add 1/4 cup apple juice (water may be substituted).

Sauce can be made three 3 days ahead. Cover and refrigerate. Re-heat over medium to warm the sauce.

For chicken:

Heat grill to medium heat.

Season both sides of chicken with fresh ground pepper and kosher salt.

Grill chicken over medium heat for 5-7 minutes per side. Just before chicken is finished, generously brush both sides with the Peach BBQ Sauce. Grill each side for an additional 2-3 minutes, until chicken is cooked through.

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