Summertime and Peaches

 I grew up in what is known as the Peach State but it didn't take me long to realize South Carolina actually has the best peaches. I suppose no matter where you live, fresh peaches are hard to beat. There is just something about peach season that makes me want to bake. It doesn't matter that it may be hot as blue blazes outside—if fresh peaches are on the counter, you can't risk letting them go bad, so you bake. Today, I was also lucky enough to have a nice amount of fresh blueberries, so a recipe was made.

Fresh Peach and Blueberry Cobbler

Cobbler:

• 1 stick of butter
• 1 cup self-rising flour
• 1 cup of sugar
• 1 cup of milk

Fruit:

• 4 cups fresh South Carolina peaches, peeled and sliced (I blanched the peaches first to make the skin slide right off)
• 1-2 cups fresh blueberries, washed and drained
• 1 cup sugar
• 1 cup water
• 1 Tablespoon cinnamon

Preheat oven to 350 degrees. 

Melt butter in a large, shallow casserole dish. Mix together flour, 1 cup of sugar, and milk until blended. Pour mixture over melted butter, do not stir.

Combine peaches, 1 cup of sugar and water in a saucepan.  Bring to a boil, then reduce heat and simmer for 10 minutes.  With slotted spoon, spoon peaches on top of the batter.  Sprinkle fresh blueberries on top. Add the liquid from the peach simmer and dust with cinnamon.  Bake 35 to 40 minutes until light brown.  

 

Enjoy!