Peach Cobbler is a must-have dessert every summer when the family is up at the lake. This recipe has the best of both worlds . . . peaches and blueberries. I always buy frozen sliced peaches. They are far easier to use, and you can be sure they will taste good. Thaw the peaches (but not the blueberries) before using, and measure them after they have thawed. You cannot get an accurate measurement if they are frozen. Six cups frozen will thaw down to about 4 cups. Also, I use heavy whipping cream, not evaporated milk. They make the tenderest biscuit topper ever. Yum!
FILLING:
4 cups fresh or frozen sliced peaches
1 cup sugar
8 tsp quick-cooking tapioca
2 teaspoons lemon juice
2 cups fresh or frozen blueberries
Ground nutmeg
DUMPLINGS:
1 cup (rounded) all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon grated lemon peel
1/4 cup butter
1/2 cup heavy whipping cream or evaporated milk
Vanilla ice cream, optional
Combine peaches, sugar, tapioca, and lemon juice. Put in a
2-qt. oblong baking dish. Sprinkle blueberries over top. Sprinkle with a little
nutmeg and set aside for 15 minutes.
For dumplings, combine first five ingredients in bowl. Cut
in butter with a pastry blender until mixture resembles cornmeal. Add cream or evaporated
milk. Stir until dough is mixed and moistened. Drop by tablespoonfuls over
fruit mixture.
Bake at 400° for about 25 minutes, or until top is golden
brown.
Serve warm with ice cream if desired. Yield: 6 - 8 servings.
