Cobbling It Together

It happens every year. Usually it starts mid to late May and goes in fits and starts through July & August. It's my ongoing love affair with Summer. Warm weather, flowers; all good. Hot weather, humidity; all bad. But them something that speaks only in the language of summer comes along and woos me, and as soon as it seduces me it runs off and leaves me for another year. Leaving me sitting and soaking in the oppressive humidity.

Well, here we go. Peaches. Blueberries. Together in perfect harmony and lightly spiced.


Peach & Blueberry Cobbler
by way of Smitten Kitchen

Fresh peaches and blueberries from some of our local farmers. The peaches were stupidly juicy and just the right amount of tart. The blueberries were bursting with sweetness. Add a little flour, brown sugar, cinnamon, freshly grated nutmeg and a pinch of salt.

The ingredients for the buttermilk cornmeal topping. Mix until resembling lumpy sand. Add buttermilk. Spoon on top of the peach/berry mixture.

I gilded the lily...sprinkled a pinch of coarse demura sugar. Bake at 425 for about 20-25 minutes.

When your kitchen is full of the heady, fruity aroma, you know things are gonna be good. Allow to cool for a bit.

Dig in. Serve with some whipping cream, ice cream or even some yogurt if you like. We skipped all and just enjoyed the delirious fruit flavors and tender biscuit topping.

Ooops, all gone. Good thing I made four individual cobblers...I'll have one for breakfast, with the yogurt.




This recipe will make a 9x13 baking dish full of goodness. I halved the recipe and made four small ramekins...portion control!


Peach Blueberry Cornmeal Cobbler
Via Smitten Kitchen
Adapted from The Lee Bros. Simple Fresh Southern

For the fruit
1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices*
1 pint (about 2 cups) blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt

For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk

Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon, nutmeg and salt in the bottom of a 2-quart ovenproof dish.

Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.

Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt.

*Want to peel your peaches? Here’s how: Cut a small “x” in the bottom of each peach. Dip them in boiling water for 30 seconds, and the skins will slide right off.