Blueberry-Peach Cobbler

August 1, 2005

Blueberry-Peach Cobbler

Of all the recipes in the first edition of the Pike Place Market Cookbook, this was one of the most popular, widely reprinted, and frequently requested. It’s easy to see why, for this is a magical dessert. The dough starts out on the bottom of the casserole dish, then travels to the top during baking. It’s full of bubbling-hot fruit, and so good it doesn’t even need a topping, although whipped cream or ice cream are delicious additions if you’re feeling indulgent.

1/2 cup unsalted butter or margarine

1 cup all-purpose flour

1 1/4 cups granulated sugar

2 teaspoons baking powder

1/2 cup whole milk

2 cups sliced fresh peaches

1 1/2 to 2 cups fresh blueberries
Preheat the oven to 350° F. Get out a 2 1/2-quart baking dish.
While the oven preheats, melt butter in the baking dish in the oven, then set aside. Combine flour, 3/4 cup of the sugar, and baking powder; add milk and stir just until blended. Spoon batter over the butter in the baking dish, but do not stir.
Combine fruit and the remaining 1/2 cup sugar. Spoon over batter, but do not stir. Bake 45 to 55 minutes, or until fruit is bubbly and crust is golden brown. Serve warm.

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