With blueberries
Melty pockets of jammy blueberries join fresh, bright local peaches in this biscuit-topped cobbler. You’d think there’s little room for improvement until you plop generous scoops of vanilla ice cream into that warm bed of tart-sweet fruit.
Preheat oven to 375 degrees.
In a large saucepan, combine peaches, blueberries, 6 tablespoons sugar, cornstarch and lemon juice. Toss to coat fruit. Over medium heat, bring to a boil. Cook until mixture thickens, about 10 minutes. Remove from heat and transfer to an 8-by-8 pan.
For the topping, combine the flour, ½ tablespoon sugar, baking powder and salt.
Work butter in using a fork or pastry cutter until it resembles coarse crumbs. Add milk and stir until flour mixture is evenly moistened.
Drop by spoonfuls on top of the fruit mixture.
Bake until the top is golden brown and bubbly, about 20–25 minutes.
Lucy Buchanan of Indian Trail, a member of Union Power Cooperative
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With lemon icing
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