I’ve been freezing most of the peaches that we’ve gotten from our trees. This is a good thing, for we will have them throughout the winter months when peaches are hard to get. But eating them fresh and making desserts is just as wonderful. Here is a cobbler recipe that I modified today. It is absolutely yummy! Enjoy!
1 c. water
1/3 c. sugar
1/2 tsp. lemon juice
3/4 c. flour
1-1/2 tbsp. baking powder
1/4 tsp. salt
3 tbsp. shortening
1/4 c. sugar
3/8 c. milk or cream
4-5 c. sliced peaches
1 c. fresh or frozen blueberries
Combine water and sugar. Heat and stir just until sugar is dissolved. Add lemon juice. Put sliced peaches in large bowl and pour syrup (sugar mixture) over peaches. Toss to coat. Let sit while making the topping.
Mix flour, baking powder, salt, and sugar in mixing bowl. Cut in shortening. Pour about 1/2 the milk over flour mixture and stir with a fork. Add remaining milk and continue stirring so all flour is absorbed. Mixture will be gooey.
Use spray-oil to lightly coat a 9×9 inch baking pan. Pour peaches and syrup into the pan, spread evenly. Sprinkle the blueberries over top of peaches. Sprinkle the flour mixture over the top of the fruit, spreading to cover the entire top.
Bake at 375 degrees for about 40 minutes, or until golden brown and toothpick inserted in the topping comes out clean. Cool slightly. Serve with whipped topping or vanilla ice cream. Serves 6.