Cari's Vintage Kitchen: Blueberry Peach Cobbler

Summer is almost here which means fresh peaches will be in stores soon! I've always loved peaches- fresh, canned, frozen, you name it! In my recipe today I used a combination of drained canned peaches and frozen peaches and blueberry's. You can feel free to use any combination of fresh, frozen, or canned fruit that you desire! I personally prefer to use a high side cast iron skillet for my cobbler, but feel free to use any oven safe vessel that you have. I hope you give this recipe a try in the upcoming summer months.

Ingredients:

1 C. Blueberries

1.5 LB. of sliced peaches

1 C. Water

1 C. White sugar

Zest of orange

Zest of Lemon

1 ts. cinnamon

1 stick salted sweet cream butter

1/2 C. brown sugar, lightly packed

1 ts. vanilla extract

2/3 C. self raising flour

3/4 C. whole milk

Instructions:

1) Preheat oven to 350. In a large saucepan, bring water, white sugar, zest, and cinnamon to a simmer. Add fruit and let simmer for about 10 minutes until syrup has slightly thickened.

2) In a cast iron skillet or baking dish, place the stick of butter and put in oven until the butter has melted.

3)In a separate bowl, mix together brown sugar, flour, milk, and vanilla extract. It is OK if there are a few small lumps from the brown sugar.

4) Take the skillet/high side baking dish out of the oven when the butter is completely melted.

5) Pour the batter over the butter. DO NOT MIX. It will look strange. The butter will be pooling around the sides and won't be incorporated. That is normal.

6) Spoon fruit mixture and syrup over the top of the batter and butter. DO NOT MIX. The batter will raise over the fruit during the baking process and your cobbler will be perfect.

7) Place in the oven and bake for approximately 45 minutes. Your cobbler is done when you can stick a toothpick into the middle of the cobbler and no white batter sticks to the toothpick. Moist crumbs are OK.

Cool for at least 5 minutes, and serve!