peach and berry cobbler

one last peach/summer fruit dessert before summer is over!  while i love crisps and crumbles, the sort-of down home coziness of a cobbler goes with lazy and hazy summer evenings.  this cobbler would work with any type of stone fruit or berry.  the combination of peach and blueberry seems to be sort of classic combination, but when i made this back home, we had just gone peach and blackberry picking.  the tree ripened peaches smoothed over the tart edge of the blackberries and the cornmeal biscuits had enough texture to absorb the wonderful juices.  i ate it just plain, but ice cream or even just a drizzle of heavy cream would be lovely.

summer fruit cobbler

adapted from seasonal fruit desserts, homesick texan, and smitten kitchen

as mentioned above, any sort of summer fruit would work here.  peaches, apricots, nectarines, berries, and as we progress into fall, pears and cranberries would all be tasty.

filling

1 1/2 lbs peaches, peeled, pitted, and sliced

1 pint black berries

1/3 to 2/3 cup brown sugar or sucant, depending on your fruit

2 tbsp flour

juice and zest of 1 lemon

sprinkle of cinnamon or nutmeg

pinch of salt

biscuits:

3/4 cup whole wheat pastry flour

1/4 cup yellow cornmeal

2 tbsp brown sugar or sucant

1 1/2 tsp baking powder

1/4 tsp salt

3 tbsp cold butter, cut into cubes

1/2 cup milk or buttermilk

preheat oven to 425.  toss the fruit filling ingredients together and place in a deep oven safe dish.  whisk together the dry ingredients for the biscuits and cut in the butter.  stir in the milk, just until everything comes together.  drop the biscuit batter over the fruit and bake 20 to 25 minutes, or until the fruit is bubbly and the biscuits are golden.

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