Peach and Blueberry Cobbler

On a recent visit to the cities, I was on a mission to find Colorado peaches. Since I did not have time to drive to another state, lucky for me, Bob's Produce in the Twin Cities area (Fridley) came through and was a good option. 

LIFE IS A BAG OF PEACHES-BE THE JUICY ONE

Cook's Notes: Adding blueberries is the piece de resistance to any peach dish. 

And indeed, each spoonful was Berry and Peach Bliss. Add a scoop of ice cream, and then you're really over the top. A shortcut for the cobbler topping was using Bisquick mix. 

Filling Ingredients:

• 2 cups blueberries
• 4 large peaches, skin off, diced
• 1/2 cup sugar
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3 tablespoons cornstarch
• 3/4 teaspoon almond extract

Filling Directions:

• Grease an 8 x 8 glass pan.
• In a large bowl, whisk sugar, cinnamon, ginger, and cornstarch. Add in fruits and coat with sugar mixture. Use a slotted spoon to place the fruit mixture in a baking dish.

Cobbler Ingredients:

• 1 -3/4 cup baking mix
• 1/2 cup buttermilk
• 1 tablespoon brown sugar
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon 
• 1 teaspoon of a sprinkle of cinnamon/sugar mixture 

Cobbler Directions:

• Preheat oven to 350 degrees. 
• Mix all cobbler ingredients, adding a spoonful or more of buttermilk if the batter is too dry.
  
• Dollop the topping batter over the fruit. Sprinkle with a teaspoon of the cinnamon-sugar mixture over the cobbler topping.
• Bake 30 minutes or until the fruit is thickened and bubbling and the cobbler is baked golden. 
  

I didn't have ice cream, so whipped cream was a stand-in and so yummy either way.