Recipe By : Reader Contest Winner, Sacramento Bee 7/9/97
Serving Size : 6 Preparation Time :0:20
Categories : Dessert Fruit
Amount Measure Ingredient -- Preparation Method
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---Topping---
1 cup all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter -- softened
---Filling---
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled, -- sliced in quarters
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
2 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
lots of vanilla ice cream
Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add
milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.
Next, in a medium saucepan, stir together brown sugar and cornstarch; add
water. Add peaches and blueberries. Cook and stir gently over medium heat
until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter
melts. Pour in an ungreased baking dish and spoon mounds of topping over the
hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and
cinnamon. To avoid spillover in the oven, place baking dish on top of a
cookie sheet. Bake cobbler in a 350°F oven for 35 minutes or until a
toothpick inserted in the crust comes out clean. Serve warm with ice cream,
or if you are feeling frisky, whipped cream. If blueberries are not
available, you can add one additional cup of peaches to the recipe.
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NOTES : According to the author, Marilyn Schiveley, of Folsom, it's a "killer"
because it's so good. "It's to die for," she said. "My aunt and uncle had a
peach ranch in Colorado back in the 1950's, and this is a tried and true,
never-fail recipe that gets rave reviews every time."
