Peach Blueberry Cobbler

Heather and I were feeling very domestic the other day and we froze a box of peaches. We also used our peaches to make this dessert. It was delicious!

Peach Blueberry Cobbler

Submitted by Mindy http://www.sisterscafe.blogspot.com/

Adapted from Amy Posont on Allrecipes.comPrintable Recipe

Ingredients:

1 cup flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1/4 cup butter, softened

1/4 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup cold water

3 cups fresh peaches - peeled, pitted and sliced

1 cup fresh blueberries

1 tablespoon butter

1 tablespoon lemon juice

2 tablespoons coarse granulated sugar (I used regular white sugar)

1/4 teaspoon ground nutmeg or cinnamon

Directions:Preheat oven to 350 degrees. In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter, lemon juice and blueberries. Continue cooking until the butter melts. Pour into 8x8 ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg and sprinkle over the batter. Bake cobbler for about 35 minutes or until bubbly and a toothpick inserted into the crust comes out clean.

Very Berry Pie

Our most favorite pie ever! It works with other berries but is divine with blueberries and raspberries.

• 8 Servings
• Prep: 15 min. + chilling

Ingredients

• 1-3/4 cups frozen whipped topping, thawed and divided
• 1 graham cracker crust (8 inches)
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 tablespoon sugar
• 1 cup cold fat-free milk
• 1 small package instant white chocolate pudding mix

Directions

• Spread 1/4 cup whipped topping into the crust. Combine berries and sugar; spoon 1 cup over topping.
• In a bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set. Yield: 8 servings.