recipe : blueberry peach cobbler

Is there anything better than cooking with the flavors of the season?

Last weekend, we headed to the middle of nowhere to escape next to a pool, grill all of our meals, and watch the sunset nightly. It was the kind of refresh that we highly recommend, an escape that sets a mental revamp button. As long as you didn’t overdo it on the poolside wine, it was easy to return back to reality on Monday with a relaxed, rested vibe.

Equally as important as doing nothing? Making delicious food to do nothing with. One night, we grilled peaches that turned into dessert – but after a hearty dinner, we woke up the next day with some significant grilled peach leftovers.

Summer, for us, is cobbler season. It’s a perfect, no-frills dessert (or, eaten cold, a satisfyingly indulgent breakfast with a steaming mug of coffee). Aside from being the ideal throw-it-all-in-together recipe, it also embraces the flavor of the season. With the right buttery crust and topping, the fruit is just barely bound together, a whisper of butter and flour allowing the ripe, fresh summer tastes to shine.

And so there was only one thing to do with our leftover peaches – make a cobbler. For the rest of the weekend, the glass baking tray was a staple on the counter, dipped into each time we passed by.

It was perfection.

 

peach blueberry cobbler (we recommend getting ingredients at the Mosaic Farmer’s Market!)

 

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

optional : 4 peaches, grilled and chopped (or raw and roughly chopped)

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries and peaches.

4. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

5. Bake in preheated oven for 45 minutes, or until top is slightly brown.