Cobblers are probably one of my all time favorite desserts. I think it’s because I convince myself I’m eating just fruit and then I don’t really think about the sugar or butter that goes along with it.
½cupbuttermilkor ½ cup milk with a squeeze of lemon juice if you don't have buttermilk
1vanilla beanseeds removed
Instructions
Preheat oven to 375 degrees
Prepare the filling:
Bring a large pot of water to a boil on the stove
Add the peaches into the boiling water, a few at a time, and let sit for 45 seconds. Remove with a slotted spoon and set aside to cool. Repeat with remaining peaches.
Once peaches have cooled enough to hold, peel of the skins and then cut them up into slices and discard the pit.
Transfer sliced peaches to a baking dish, about 9x9 inches
Add the blueberries, flour, lemon juice and zest, salt and brown sugar and toss together.
To prepare the topping:
combine the flour, brown sugar, baking powder, cinnamon and salt in a medium bowl.
Cut in the chilled butter with a pastry cutter.
Mix in the egg, buttermilk and vanilla bean seeds and set aside.
Pile the topping onto the fruit mixture using a spoon and randomly dropping scoops along the surface of the cobbler.
Place dish into the oven and bake for 45 minutes until the top is slightly puffed and golden brown. Let cool for about 10 minutes before serving.