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Sunday, June 27, 2010

EAT THIS: Peach Blueberry Cobbler

I've been a tiny bit obsessed with peaches this summer ever since we visited a farmstand on our honeymoon and had the yummiest sweet little peaches ever. This obsession found me at various other local farmstands buying up any peaches I could find... and way more peaches than any one person could ever eat fresh (my husband doesn't believe in fruit). Whats a girl to do? Well, I think a cobbler is in order.
I actually modified this recipe from a Paula Deen Recipe, but I think my version turned out excellent!

4 cups peeled, sliced peaches (how to prepare peaches here)
1 cup washed blueberries
1 cup brown sugar, divided
1 cup granulated sugar, divided
1/2 cup water
1 tsp vanilla
2 tsp cinnamon, divided
6 tblsp butter
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk

Preheat oven to 350.
Combine peaches, berries, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, water, vanilla, and 1 tsp of cinnamon in a a medium saucepan. Bring to a boil and simmer for 10 mins. (liquid should be a thin syrup consistancy, if it is still very liquid-y, remove fuit and boil luquid til it reduces and thickens slightly.) Remove from heat.
Put the butter in the bottom of a 3-qt baking dish and place in the oven to melt.
Mix remaining sugar, flour, baking powder, salt, and cinnamon. Whisk in milk slowly (so it's not clumpy). Pour mixture over melted butter. Do not stir.
Spoon fruit and syrup evenly over the top. Again, not not stir, batter will bake up trough the fruit... and it's a beautiful carmelized thing. Bake for 30-45 minutes, until the batter starts to get a crusty golden brown.
HIGHLY recommend serving this warm with a scoop of vanilla icecream. YUM.

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