Peach and Blueberry Cobbler

As some of you may know, I'm unfortunately and annoyingly allergic to a variety of delicious fruits (apples, peaches, pears... :[).  T's mom and dad came to visit on Saturday, and brought a whole boatload of juicy, perfectly ripe peaches, and so I panicked that we would never be able to eat all of them before they went became overripe.

Naturally, my first defensive response was to bake an enormous cobbler.  I had some frozen blueberries in the freezer, so I threw those in as well.  The beauty of a cobbler is that it basically asks you to mix up all the fruit, pour it into a baking dish, and then make some sort of bready topping to, well, top it with.  No muss, no fuss with a pie crust or anything like that.

 

The biscuit topping is light and airy - it is NOT very crunchy, so if that's what you're looking for, then maybe stick with a peach crumble or crisp.  (OR, try streusel topping!) 

 

Peach and Blueberry Cobbler

Adapted from an adaptation of the Lee Bros. Simple Fresh Southern

for the fruit

:: 4-5 peaches, peeled**, pitted, cut into slices

:: if using, 1-2 cups blueberries

:: 2/3 cup dark brown sugar

:: 3 tbsp flour

:: juice and zest of 2 lemons

:: 1/4 tsp cinnamon

:: 1/4 tsp salt

for the topping

:: 1 cup flour

:: 1/3 cup cornmeal

:: 4 tbsp dark brown sugar

:: 2 tsp baking powder

:: 1/2 tsp salt

:: 4 tbsp cold butter, cut into pieces

:: 1/2 cup + 1 tbsp buttermilk

Toss all fruit ingredients in a large mixing bowl.  Pour into a large baking dish.

Pre-heat oven to 425 degrees.

For the topping, mix all dry ingredients together.  Cut the cold butter into the dry ingredients with your fingers, a fork, a pastry cutter, a potato masher, whatever, until pieces of butter are smaller than the size of a pea.  Mix in the buttermilk with a spatula.  It will be wet and sticky!  

Put pieces of the topping all over the fruit - don't worry about not covering the entire surface.  

Bake about 20-25 minutes, or until the center of the cobbler is bubbling and happy, and the biscuit tops are a golden brown color.

 

** To peel peaches, simply cut an "X" on the non-stem end of the peach and boil a pot of water.  Submerge each peach into the boiling water for 30 seconds and remove.  Grab a corner of the "X", start pulling away, and the skin will peel off easily.