Fall is my favorite season of the year. I love the chillier air that necessitates sweater weather! I love the sights, smells and tastes associated with fall. Needless to say, I was to feel a bit of that fall air moving in last week.
But I will definitely miss summer this year. The coming of fall brings two things I am not looking forward to – the kids going back to school and an end to the abundance of wonderful fresh fruits. Apples and pears have their place, but they just don’t compare to all the berries, melons, peaches and plums we indulge in all summer long.
So I’ve been trying to make sure we get our fill of all our summertime fruit favorites while we still. Fruit in one form or another accompanies virtually every meal, and sometimes snacks too. Add in a new fruit-based dessert every few days and I’d say we’re well on our way to almost getting tired of some of these favorites.
Although my husband and I typically prefer a streusel-type topping with our fruit desserts, this cobbler was a hit all around. The kids were crazy about gooey, cake-like middle and bottom sections while my husband and I loved the crispy top. Combine that with a mouthful of fruit in each bite and you definitely have a winner! A warm slice of cobbler topped with a scoop of vanilla ice cream turns out to be the perfect way to end a late-summer day.
Peach & Blueberry Cobbler
- 1/2 c. butter
- 3/4 c. flour
- 1 c. sugar
- 1/2 t. salt
- 2 t. baking powder
- 3/4 c. milk
- 1/2 t. vanilla or almond extract
- 3 – 4 peaches, cubed (peeled or unpeeled)
- 1 – 1 1/2 c. blueberries
- 1/4 c. sugar
- 1 T. flour
- 1/2 t. cinnamon
1. Place butter in a 13 x 9 casserole dish and melt in a 350 degree oven (about 5-8 minutes).
2. While the butter melts, combine 3/4 c. flour, 1 c. sugar, 1/2 t. salt and 2 t. baking powder. Pour in the milk and vanilla and stir just until combined.
3. In a second bowl, toss the peach cubes, blueberries, 1/4 c. sugar, 1 T. flour and 1/2 t. cinnamon together.
4. Once butter is melted, remove casserole dish from oven. Pour batter into casserole dish. Pour fruit mixture on top. Return to 350 degree oven and bake for about 45 minutes, until golden brown and crisp on top.
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