Peach and Blueberry Cobbler

Yesterday was the last official day of summer.  This day to me is always bittersweet.  While I am totally ready for the weather to cool down and put on some boots and sweaters saying good bye to summer produce is always hard.

Before I trade in my peaches for pumpkin, and berries for apples I want to post one more summer dessert.  There is nothing that screams summer like cobbler.  A simple fruit dessert that is so easy to put together it should be a crime.

Peach and Blueberry Cobbler
adapted from Martha Stewart

3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
1 cup blueberries
1/4 cup plus 1 tablespoon sugar
1 tsp. vanilla
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch
1 cup all-purpose flour (spooned and leveled)
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk

Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, vanilla and cornstarch. Add to fruit; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.

Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.


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