Blueberry Peach Cobbler

Are you still enjoying all the bounty of summer's fresh fruits and vegetables?  I combined two of my summer favorites, peaches, and blueberries, to make this fabulous cobbler.  I love the convenience of making food in a cast iron skillet, both stovetop or in the oven, as I think everything looks cozy and homey cooked this way. The skillet also serves as the serving piece, so it's perfect for an informal gathering or family meal. Just make sure you wrap a tea towel or an oven mitt around the handle and use a hot plate underneath when serving, as the cast iron retains heat for a long time. I have an entire Pinterest folder devoted to a collection of cast iron skillet recipes that you can see on this link. This is where I found the idea for this cobbler recipe.  It is a Martha Stewart recipe for a Blueberry Apricot Cobbler, but I modified the recipe to substitute peaches for the apricots.

Blueberry Peach Cobbler

Adapted from a Martha Stewart recipe

Ingredients:

• 1 tablespoon cornstarch
• 1/2 cup plus 2 tablespoons granulated sugar, divided
• Four to five large ripe peaches, cut into 1/2-inch wedges
• 1 1/4 cups blueberries
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/4 teaspoon coarse salt
• 1 stick cold unsalted butter, cut into small pieces
• 3/4 cup cold heavy cream, plus more for brushing
• Sanding sugar (optional)

                                      
Directions:

1. Preheat oven to 375 degrees, with racks in middle and lower thirds. In a large bowl, whisk together cornstarch and 1/2 cup granulated sugar. Stir in peaches and blueberries. Spread mixture into a 10-inch cast-iron skillet.
2. In a food processor, pulse remaining 2 tablespoons granulated sugar, flour, baking powder, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add heavy cream and pulse 2 or 3 times until combined.
3. Spoon batter in 8 mounds on fruit mixture. Press lightly on tops to flatten, brush with heavy cream, and sprinkle with sanding sugar if desired.
4. Bake on the middle rack, with a foil-lined rimmed baking sheet on lower rack to catch drips, until biscuits are golden and juices bubble in the center, 40 to 45 minutes. Transfer to a wire rack and let cool. Serve warm or at room temperature

The blueberry peach combination was sweet juicy and delicious, and the cream biscuit topping was flaky, tender and so flavor full! This was a quick and easy dessert to make and a wonderful way to enjoy these summer fruits and berries.  It can be stored two days at room temperature, and if you don't have a cast iron skillet you can prepare this in a two-quart baking dish instead.

Are you like me and use your iPad to follow an online recipe as you cook?  A gadget I have been enjoying lately is this Belkin Chef Stand and Stylus made for the iPad 2.  The soft rubber lined holder holds the iPad securely either horizontally or vertically, and the rubber tipped stylus is perfect to use to scroll the screen when my fingers are messy from food preparation.  The magnetic tip on the wand works with any touchscreen, and can also be used to wake up an iPad 2. I love it!  This stand was a birthday gift, and I am not in any way being compensated by this company, but I thought I'd pass along the wonderful function ability of this stand for iPad users.  I love having a virtual cookbook at my fingertips, and it makes viewing and following all your wonderful blog recipes on my tiny kitchen counter easier this way!

On a sad note, the news from Aurora, Colorado this morning was unbelievably tragic and horrific. My thought and prayers are with the victims and their families.