Blueberry Peach Cobbler

By Simply Scratch

Ingredients

1/2 cup unsalted butter (melted)
1 cup unbleached all-purpose flour
2 cups granulated sugar (divided)
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon fine salt (sea salt or pink himalayan)
1 cup whole milk (or use half & half)
1½ pounds ripe peaches (sliced (do not use overly ripe peaches))
1 medium lemon (juice)
6 ounces fresh blueberries
3/4 teaspoon pure vanilla extract

Prep Time25mins
Cook Time45mins
Servings8

Instructions

Preheat your oven to 375°F (OR 190°C).Melt 1/2 cup (8 tablespoons) unsalted butter and pour it into the bottom of a 2 to 2-1/2 quart baking dish.

Make The Cobbler Batter:

In a mixing bowl, measure and add flour, 1 cup of granulated sugar, the baking powder, ground cinnamon, ginger, nutmeg and the fine salt. Whisk will to combine.

Pour the milk into the bowl with the dry ingredients. Use a rubber spatula and mix until the dry ingredients are incorporated with the wet. Pour the cobbler batter over top of the butter in the baking dish. Do not stir.

Prepare The Fruit:

In a large sauce pan, measure and add sliced peaches (I weighed them before removing the pit and slicing), the remaining 1 cup granulated sugar and the lemon juice. Heat over high heat, stirring often until sugar dissolves and liquids starts to boil.Remove the pan off of the heat and add the blueberries and vanilla extract. Gently toss to combine.

Spoon the peaches and blueberries and some of the liquids from the saucepan over top of the cake batter. If you notice that the fruit has released a lot of their juices, don't use all of the liquids.

Bake on the middle rack of your preheated oven for 40 minutes, rotating the pan halfway through baking. Remove and let cool about 10 to 20 minutes before serving.

Serve a large spoonful of the peach blueberry cobbler in bowls with a scoop of vanilla ice cream on top.