Categories: Blueberries, Cobbler, Dessert, Peaches

Ingredients

• 1/4 cup firmly packed brown sugar
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 3 cups peeled and sliced fresh peaches
• 1 cup fresh blueberries
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• Topping:
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 cup butter, softened
• 1/2 cup milk
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon

Directions

1. In a large saucepan, add the brown sugar and cornstarch; stir to mix.

2. Add the water; stir to mix.

3. Add the peaches and blueberries.

4. Cook and stir over medium heat until thickened and bubbly.

5. Add in the butter, lemon juice, and vanilla; stir to combine.

6. Pour mixture into a 1 1/2 quart glass casserole dish; set aside.

7. In a mixing bowl, add the flour, sugar, and baking powder; stir to combine.

8. Add in the milk and butter; stir until smooth.

9. Spoon topping in mounds over filling and then spread evenly.

10. Mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping.

11. Bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping.

12. Best served warm; we sometimes spoon Cool Whip or whipped cream on top.

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