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Fresh Peach and Blueberry Cobbler

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"Since peaches and blueberries are abundant throughout the summer, fresh fruit cobbler finds its way onto my table at nearly every summertime dinner party. Combining peaches and blueberries is my favored version, although this recipe also works well with cherries, strawberries, and other fruits that ripen throughout the year. The key to a great cobbler is the crust, which when done well is somewhat of a sweet, buttery biscuit. Like most of my recipes, I advise baking this in a cast-iron skillet, which provides even heat, as well as plenty of residual heat to keep the cobbler warm when served tableside, preferably with ice cream!"

List of Ingredients

â—¦  6 fresh peaches, peeled and cut into ½-inch slices (about 3 cups)
â—¦  2 cups fresh blueberries
â—¦  1 teaspoon lemon zest
â—¦  ½ teaspoon ground cinnamon
â—¦  1 cup sugar
â—¦  Butter
â—¦  ½ cup all-purpose flour
â—¦  1 teaspoon baking powder
â—¦  Pinch of kosher salt
â—¦  ½ cup cold butter, cut into small pieces
â—¦  1 large egg
â—¦  ½ teaspoon vanilla extract
â—¦  1 teaspoon sugar



Recipe

Preheat oven to 375° F. Toss together first five ingredients in a large bowl. Pour fruit mixture into a buttered 8-inch cast iron skillet.

Stir together flour and next two ingredients in a small bowl. Cut ½ cup cold butter into flour mixture with a pastry blender or fork until crumbly and mixture resembles small peas. Add egg and vanilla, stirring with a fork until blended. Dollop dough in eight equal portions onto fruit mixture, making sure fruit mixture is mostly covered, but not spreading dough. Sprinkle dough with 1 teaspoon sugar.

Bake at 375° F for 40 minutes or until golden brown.
Cool on a wire rack 30 minutes before serving. Serve warm.

Serves 8