Day One Hundred Eighty-Four

A repost of an old recipe because new blog content is so 2014 ...

***********************************************************

The signs that summer is coming to an end are everywhere. We have Alexis' teacher assignment for third grade. (Which, THE HELL? THIRD GRADE?) Football was on my TV this weekend. The sun is setting earlier and earlier every night. Peaches are all over the farmers market.

That peaches thing is key, you know. I do love me some peaches.

Especially in a cobbler.

Especially, especially when paired with blueberries.

I don't know what it is about the two things that makes them so perfect together, but they are.

Yep. Perfection.

The cobbler topping in this recipe is one that I got from a friend nearly twenty years ago. Annnnnnd ... now I'm going to go drown my sorrow over writing "twenty years ago" in a sentence in a giant pile of Blueberry Peach Cobbler. I thought the summer flew by until I thought about the blink of time that was twenty years.

Blueberry Peach Cobbler

Fruit Filling
1 pint blueberries
3 medium peaches, peeled and sliced
1/3 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon allspice
1 teaspoon vanilla extract
1 teaspoon lemon juice

Cobbler Topping
1 1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter, cut into small cubes/chunks
1/3 cup boiling water

1. Preheat your oven to 400 degrees.

2. Throw the peaches and blueberries in a 9" square baking dish. Throw the sugar, cornstarch, allspice, vanilla, and lemon juice in there, too. Stir everything up gently to coat the fruit.

3. Toss that much in the oven while you make the cobbler topping.

4. To make the cobbler topping, whisk together the flour, white sugar, brown sugar, baking powder, and salt in a large mixing bowl. Toss in the butter cubes and mix it all up with your hands. The goal is to not melt the butter, but rather to coat it well with the other stuff.

5. Pour the hot water into the cobbler mix and stir until the batter is just barely mixed.

6. Pull the fruit out of the oven. Drop the cobbler mix on top by the spoonful. It won't spread on like a cake mix, but rather be clumpy. Clumpy is good in this case.

7. Sprinkle a little granulated sugar on top of the cobbler.

8. Bake the cobbler at 400 degrees for 22-27 minutes. It's done when the top is a golden brown.

9. Allow the cobbler to cool for a bit before serving. It's super good when still just a little bit warm and topped with a giant mound of vanilla ice cream.