Blueberry Peach Cobbler Recipe

For the filling:
3 pints blueberries, rinsed and stemmed
2 t lemon zest
2 lbs peaches, peeled, pitted and sliced in 1/4-in. wedges
1/4 c brown sugar

For the pastry:
1 1/2 sticks sweet butter, cold
3/4 t salt
3/4 C sugar
1 1/2 C flour
2 t baking powder
1/2 C buttermilk
1 egg

Preheat oven to 400F.

For the filling, combine blueberries with lemon zest and set aside. Sprinkle the peach slices with brown sugar and set aside.

To make the pastry, slice the butter in 1/4-in. pats and place in large bowl. Add salt, sugar, flour and baking powder. Using hands, combine the ingredients until the mixture resembles coarse cornmeal. Make a well in the middle of the flour butter mixture and add the buttermilk and egg. Stir to combine.

In a 9 x 13-in. baking pan, spread layer of 1 1/2 pints of the blueberries. Add peaches, then top with the remaining berries. Using a rubber spatula, dab the dough on top, smoothing it as much as you can.

Bake for 40 minutes until the fruit bursts and the crust is golden.
Serve with vanilla ice cream of whipped cream.

Yield: 8 servings.