Peach-Berry Cobbler

About the Recipe: The potential issue with this cobbler, if you're not careful, is a mushy center. You really have to bake it a good long time. I've made it often with frozen fruit, but it's more risky. Fresh fruit is less likely to create excess liquid to cause mush.

What You Need:

1 stick of butter

1 & 1/2 C flour

1 & 1/2 C sugar

2 tsp baking powder

1/2 tsp salt

1 & 1/2 C milk

about 2 1/2 C blueberries (fresh or frozen)
2-3 whole peaches, pitted, peeled and sliced (or 2 C frozen peach slices)

Your Turn:
Place the stick of butter in a 9x13 casserole dish and melt in the oven at 350. Yes, a whole stick of butter. Don’t think about it too much. 

While it’s melting, whisk together

· 1 & 1/2 C flour

· 1 & 1/2 C sugar

· 2 tsp baking powder

· 1/2 tsp salt

Add 1 & 1/2 C milk and whisk to form batter.

Pour batter into dish over melted butter. I try to pour it in near the edges for a more even batter/butter distribution. Otherwise the butter pools in the corners as you pour the batter into the center.

Scatter fruit over top.

Sprinkle sugar over the top. Bake 60-70 minutes at 350 until batter is brown and fruit is bubbly. You don’t want it to jiggle. If you shake the dish and the middle looks jiggly, put it back in. Cover with foil if the top is getting too dark. Let sit uncovered for about 30 minutes before serving.