Farm to Feast: Peach & Blueberry Cobbler

I loooove making cobblers. Mostly because you can be really sloppy with them. The fruit doesn't have to be cut perfectly. I don’t have to roll out pie dough. And no matter what, they always look yummy and super rustic. Plus, a cobbler works with most fruits. Since we are in the peak season for both peaches and blueberries, I tried combining them for one fantastic cobbler!!


6-8 ripe peaches, pealed, pitted and sliced 1 pint blueberries 2 tsp lemon juice 1 tsp lemon zest 1/2 cup sugar 1/4 cup light brown sugar 2 tsp corn starch 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg

1 cup flour 1/4 cup sugar 1/4 cup light brown sugar 1 tsp baking powder 1/2 tsp salt 8 tbsp (1 stick) unsalted butter, cut into small cubes

1/4 cup boiling water


Preheat oven to 425 degrees

In large bowl combine sliced peaches, blueberries, lemon juice, lemon zest, sugar, brown sugar, corn starch, cinnamon and nutmeg. Transfer to a large baking dish.


In another large bowl, add flour, sugar, brown sugar, baking powder and salt. Add in chunks of butter. Mix with your hands (or with a pastry mixer, but I prefer to use my hands because it’s one less thing to wash!), until combined but still a little clumpy.


Add the boiling water and mix. Drop dough in clumps on top of fruit mixture and pat down to cover.

Bake, on top of a foil lined baking sheet (this will save your stove    from becoming drenched in gooey fruit and sugar) for 30 minutes or until top is golden brown.


Cool enough to enjoy with some vanilla ice cream and/or home made whipped cream!

Homemade Whipped Cream:

Heavy whipping cream 1 tbsp sugar 2 tsp vanilla Add all ingredients into a large mixing bowl. Beat with a hand mixer until mixture is stiff enough to form peaks. Be careful not to over beat the mixture!