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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A delicious summer cobbler. A fresh fruit delight. Ingredients:
1/4 cup firmly packed brown sugar |
1 tablespoon cornstarch |
1/2 cup cold water |
3 cups peeled and sliced fresh peaches |
1 cup fresh blueberries |
1 tablespoon butter |
1 tablespoon fresh lemon juice |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/4 cup butter, softened |
1/2 cup milk |
2 tablespoons sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large saucepan, add the brown sugar and cornstarch; stir to mix.
2. Add the water; stir to mix.
3. Add the peaches and blueberries.
4. Cook and stir over medium heat until thickened and bubbly.
5. Add in the butter, lemon juice, and vanilla; stir to combine.
6. Pour mixture into a 1 1/2 quart glass casserole dish; set aside.
7. In a mixing bowl, add the flour, sugar, and baking powder; stir to combine.
8. Add in the milk and butter; stir until smooth.
9. Spoon topping in mounds over filling and then spread evenly.
10. Mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping.
11. Bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping.
12. Best served warm; we sometimes spoon Cool Whip or whipped cream on top.
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