The absence of my blogging doesn't mean that I haven't been cooking up a storm. I have achieved almost all of my summer cooking goals including canning my own tomatoes! This beauty of a dessert dates back to when I went to visit my sister in Massachusetts. We adapted it slightly from Paula Dean's peach cobbler recipe simply by adding blueberries. It added a great amount of flavor. Considering the time of the year now, I would suggest adding raspberries instead of blueberries!
Preheat the oven to 350. Combine two cups of peeled, chopped peaches and two cups of blueberries with one cup of sugar and a half cup of water in a pot. If you are making this recipe for just a few people I suggest cutting it in half unless you want to eat out of the dish with a spoon for a week. This recipe made two cobblers that were a large size!
I love the contrast in color between the blueberries and the peaches! I think that using raspberries would make it even more beautiful! Simmer everything for ten minutes over lowish heat. Hot fruit is really hot, so be careful!
Put 8 tablespoons of butter into a 3 quart baking dish. If you have a smaller dish just adjust the buttery measurements. It'll still taste yummy! Put the dish with the butter into the oven to allow it to melt.
Mix one cup of sugar, one and a half cups of self rising flour, and one and a half cups of milk together. Do this slowly because you don't want it to be clumpy and gloppy. Take the baking dish out of the oven and pour the batter into the dish without mixing. Spoon the fruit on top and pour the fruity syrup over it all. Bake for about 30 minutes. It can take longer, but it should have a nice golden brown crusty looking top. The batter will rise overtop of the fruit.
YUM! Now go make yourselves a delicious dessert and enjoy what's left of summer!
Blueberry Peach Cobbler (adopted from Paula Dean's peach cobbler)
2 cups peeled, sliced, and chopped peaches
2 cups blueberries
2 cups of sugar, divided
1 1/2 cups self-rising flour (to make self rising flour yourself: use 1 1/2 cups of flour, 1/4 teaspoon of salt, and 3/4 teaspoons of baking powder)
1 1/2 cups milk