Thursday, September 28, 2006
Easy Blueberry Peach Cobbler
A great use for all of the Georgia peaches we are supposed to have here, except that all the peaches are from California.
8 peaches, peeled and sliced
2 cups fresh blueberries
1 Tbs. flour
1/2 c. sugar (use 1/4 c. more if the peaches aren't the sweetest)
1 tsp. cinnamon
Stir this together and put in an oversized pie pan. I topped with one sheet of frozen pie dough (thawed first) and a sprinkle of sugar. Bake at 350 degrees until crust is golden, about 50 minutes. You could certainly use homemade pie crust or your favorite crumbly cobbler topping instead. The real star is the sweet and juicy fruit!
8 peaches, peeled and sliced
2 cups fresh blueberries
1 Tbs. flour
1/2 c. sugar (use 1/4 c. more if the peaches aren't the sweetest)
1 tsp. cinnamon
Stir this together and put in an oversized pie pan. I topped with one sheet of frozen pie dough (thawed first) and a sprinkle of sugar. Bake at 350 degrees until crust is golden, about 50 minutes. You could certainly use homemade pie crust or your favorite crumbly cobbler topping instead. The real star is the sweet and juicy fruit!
