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I first made this recipe in 2011 and every summer it's the recipe I want to make. Really, it's the cobbler topping I want to eat. With temperatures in the 80's and 90's here it's definitely summer time here in Virginia. The inflatable pool is in daily use, fans are going, and more sparkling water is being consumed than I can count. I've stocked up on sunscreen, a pair of favorite cheap sunglasses and my sun hat is easily accessible.
These last several months have afforded our family countless walks, sometimes multiple times a day, and we're ever more aware of the nature surrounding us.
Last night Benjamin and I sat outside once the kids went to bed and I'm declaring that a new routine we need to get into the habit of making this summer. We lit a couple candles and enjoyed the quiet while our kids who we thought were sleeping were not! Oh well, it was fun while it lasted and it's important for us to show our kids Mommy and Daddy having time without them.
We've also been baking more and soon, these will get to appear again. If you make them be sure to pick up some vanilla ice cream too. What's cobbler without ice cream, right?! Don't be shy if you don't have peaches yet, any hearty fruit will do, though I'd stick to stone fruits with this one.
Ingredients You'll Need:
4 peaches cut into chunks
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
1/3 cup blueberries
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable shortening
1/3 cup milk
sugar to sprinkle on top
1. Heat oven to 400 degrees.
2. Mix the peaches through blueberries in a bowl. Gently toss then place into 4 ramekins. Butter or spray them if you need to- mine didn't need to be sprayed.
3. Combine the flour, baking powder and salt. With a pastry cutter or 2 knives cut the shortening into the dough until its crumbled. Stir in the milk, recognizing you may need 1-3 tablespoons more so that it comes together. Spoon topping over each berry cup and then sprinkle the tops with sugar.
4. Place in the oven and cook for 18-20 minutes until golden. Let cool slightly then enjoy while warm with ice cream! Enjoy, and let me know if you make them by tagging me on social media so I can see! @lbsgoodspoon or #lbsgoodspoon