Blueberry Peach Cobbler

WHAT YOU NEED:

About 2 lbs. fresh blueberries (about four 1 dry pints)

4 - 5 ripe peaches, peeled and stones removed, cut into chunks

3 Tbsp. fresh lemon juice

1 - 2 tsp. grated lemon peel

1 cup sugar, divided

3 Tbsp. cornstarch

2 cups flour

2 tsp. baking powder

1 tsp. salt

1/2 tsp. cinnamon

1 stick (8 Tbsp.) butter, chilled and cut into small cubes

2/3 cup milk

MAKING IT:

Preheat oven to 350°F. Combine berries, peaches, lemon juice and grated lemon peel in a medium bowl; set aside. Mix cornstarch with 3/4 cup sugar in a separate small bowl (use 1/2 cup sugar if less sweet cobbler is desired). Pour cornstarch mixture over fruit and stir gently until cornstarch is moistened.  Pour fruit mixture into 13- x 9-inch baking dish; set dish aside.

Whisk together in a large bowl: flour, the remaining sugar (1/4 cup), baking powder, salt and cinnamon. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in the milk to make a soft dough. Spoon pieces of dough over berries.  Sprinkle a bit more granulated sugar over the dough pieces, if desired.  Bake for about 45-50 minutes or until top is browned and juices are bubbly. Serve warm cobbler with vanilla ice cream or a dollop of whipped cream, if desired.  Serves about 8.

TIP: Serve cobbler warm with vanilla ice cream! Refrigerate any leftovers.