Peach Blueberry Cobbler...

 I found myself with fresh SC peaches and NC blueberries two weeks ago and what is a girl to do?!
Make cobbler of course!
The cookbook below is the one that I pulled the recipe from (these are awesome cookbooks) it is a wonderful set to own if you ever get the chance.
DH was quick to peel and cut up the peaches.  
I whipped the rest of the items together, popped them into the baking dish and 30 minutes later.

This is a wonderful turn to book for all sorts of ideas.       

Mmmm....peaches, blueberries and butter all waiting to be topped off.

Topped off and ready for the oven.
 This was a tasty treat but I have to admit I would change a few things about the recipe.
I would not use the shortening- normally I would not but wanted to stay true to the recipe.
We did not like the texture of the crust so in my words BUTTER!
I would also increase the fruit to about 4 1/2 cup to almost 5 just did not seem to be enough fruit.
By adding in more fruit you would have to adjust the lemon juice, butter, and spices a tiny bit.
This one is a keeper just with those slight adjustments. :)

* Exported from MasterCook *

                         Peach Blueberry Cobbler

Serving Size  : 8  
Categories : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           cups  all-purpose flour -- sifted
  2            teaspoons  baking powder
 1/2         teaspoon  salt
 1/4           cup  sugar
 1/4          cup  shortening -- vegetable
 3/4          cup  milk
  3 1/2      cups  sliced peaches -- see note
  1            tablespoon  fresh lemon juice
 1/2          teaspoon  ground cinnamon
  1            teaspoon  butter
  1            cup  light cream -- flavor with nutmeg to taste - see note
2/3           cup  blueberries

  1. Sift flour into bowl with baking powder, salt, and 1 tablespoon sugar.
  2. With a pasty blender cut in shortening until fine.
  3. Add milk to make a soft dough.
  4. Combine peaches, blueberries, lemon juice, 2 tablespoon sugar, cinnamon and butter in casserole.
  5. Pat out shortcake dough to fit top.
  6. Bake in preheated hot oven (450 degrees) for 10 minute.
  7. Reduce heat to moderate (350 degrees) and bake for 25 minutes longer or until crust is golden brown.
  8. Serve warm with cream flavored with nutmeg.
  "Woman's Day Encyclopedia of Cookery Vol. 8"
  "8 "
                                    - - - - - - - - - - - - - - - - - - -

* Add in more fruit at least 4 1/2 cups

* Use butter not shortening

*I opted not to use the cream or nutmeg - whipped cream is lovely though. :)

The Phizzingtub. Design by Berenica Designs.