It’s Florida blueberry and peach season, and Authentic Florida creates a favorite recipe – Blueberry and Peach Cobbler, just like grandma would have made.The fruit season is short, so get to the farmer’s market or your local farm as soon as you can.
And don’t forget the ice cream!
I recommend doubling this recipe. You’ll love having leftovers.
Preheat oven to 350 degrees.
Will need 4 ramekins, (8-ounce) or more if you double the recipe
3-4 medium Florida peaches, peeled and cut in sections
1 cup of Florida blueberries
¼ cup of sugar
½ teaspoon ground cinnamon
2 teaspoons of cornstarch
Cobbler Mixture (Wet and Dry Ingredients)
2 tablespoons melted, cooled butter
¼ cup heavy cream
½ cup flour, plus 2 tablespoons
1 teaspoon of baking powder
Pinch of salt
1 tablespoon of sugar
1 tablespoon butter to brush over topping
Vanilla Ice Cream (optional)
In a large bowl, mix peaches and blueberries. Separately, mix the sugar, cinnamon and cornstarch. Combine the two. Set aside.
In a small bowl, mix the egg, cooled butter and heavy cream. Whisk with a fork. Set aside.
In a medium sized bowl, sift flour, baking powder, salt and sugar.
Make a well (small indentation) in the middle of the dry ingredients and pour in the wet ingredients. Slowly draw the dry ingredients into the wet ingredients, combining just until mixed.
Place the ramekins on a sheet pan. Pour in the fruit, dividing the mixture evenly.
Spoon the dough over the top (it will be sticky) of the fruit. It may not spread to the edges of the ramekin completely, but be sure the dough is distributed over the fruit. (I leave the edges a little exposed.)
Lightly brush the dough with butter.
Bake until the juices bubble up and crust is golden brown, approximately 20-25 minutes. (Check at 15 minutes)
Serve hot. Add ice cream!