Peach-Blueberry Cobbler

So today was a low-tech day, spent with my 87 year old father, picking blueberries, going to the library, pharmacy and grocery store, hanging around the house and enjoying homemade peach-blueberry cobbler.

The reason for this post is that I got an excellent chicken tortilla soup slow cooker recipe from another tech blog about six months ago. I'm reciprocating by publishing a delicious recipe I tried out for the first time today from the Better Homes and Gardens "Dessert Cook Book" published in 1960. I bought some sweet Michigan peaches from the Dutch Farm Market about 60 miles southwest of Grand Rapids, Michigan. After we picked fresh blueberries, there was no option -- we just had to make something with peaches and blueberries. Wanted something quick to prepare, and 'cobbler' popped into my mind. I thought about doing an online search for some cobbler recipes, but instead decided to use one of my father's old cookbooks. Here's the "Peach-a-berry Cobbler" recipe:

• 1 tablespoon cornstarch
• 1/4 cup brown sugar
• 1/2 cup cold water
• 2 cups sugared sliced fresh peaches
• 1 cup fresh blueberries
• 1 tablespoon butter or margarine
• 1 tablespoon lemon juice

• 1 cup sifted enriched flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

• 1/2 cup milk
• 1/4 cup soft butter or margarine

• 2 tablespoons sugar
• 1/4 teaspoon nutmeg

Mix first three ingredients; add fruit. Cook and stir 'til mixture thickens. Add butter and lemon juice. Pour into 8 1/4 x 1 3/4 inch round ovenware cake dish.

Cobbler crust: Sift together flour, 1/2 cup sugar, baking powder and salt. Add milk and butter all at once; beat smooth. Pour over fruit. Mix 2 tablespoons sugar and nutmeg. Sprinkle over batter. Bake in 350 degree F oven for 30 minutes or until done. Serve warm with cream.

My adjustments to the above: Didn't have lemon juice; just left that out. We used Elliot blueberries, which are tart baking berries rather than the super sweet dessert blueberries. So I figured the blueberries would substitute for the lemon juice, at least in terms of tartness. I didn't "sugar" the peaches, whatever that means. Probably means to sprinkle sugar over the peach slices to sort of coat them. Didn't figure we needed the extra calories. Didn't have a circular cake dish of the size specified, so I just used an 8 inch square x 2 inch deep aluminum non-stick pan. Added about an 1/8 teaspoon of cinnamon, just because I thought it would taste better with that. Ended up baking the cobbler for 40 - 45 minutes, judging by it's appearance. We didn't have cream (calories!!), but it didn't need it.

A good use of freshly picked Michigan fruit...

Mmm-mmm-mmm-mmm-goooood!

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