Baking is one of those things that, no matter how much you suck at it, is theraputic. Having a bad day? Bake. Having a good day? Bake. Having friends over who wanna put a whole new meaning to any song by Snoop Dogg? Bake.
Now that it’s summer and blueberries are in season, I wanted to share this recipe with you that...seriously ladies? Will bring all da boys, (every one of em) to the yard. I'm being beyond serious about this dish. It's a Betty Crocker classic with a oooey gooey bluey twist... the Betty Crocker Peach Cobbler WITH Blueberries.
I first had this dessert at my framily friend, BJ's house, and utterly died when I took my first bite.
Literally...you know how people have discussions around the dinner table? I was like "Can everyone pls shut up for a second and focus on this fucking piece of heaven?" She served it piping hot from the oven, with homemade vanilla bean ice cream. The filling part comes plump and juicy with the perfect pop of blueberry juices and tartastic buttery peaches, while the cobbler, brings this salty sweet balance of crust and biscuit in every other bite. Combined with the cooling slightly melted vanilla? People, it's to. Die.
So here's the recipe below, 2.0 version. If Betty were here she'd post it on Pinterest. Swear.
- ½ cup sugar
- 1 tablespoon cornstarch
- 8 sliced fresh peaches (6 medium) LEAVE SKIN ON, slice thin and small!
- 1 pint of juicy blueberries
- 1 teaspoon lemon juice
- 3 tablespoons shortening
- 1 cup Gold Medal™ all-purpose flour (can use gluten free flour from King Arthur if prefer)
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- Cream, if desired
1. Heat oven to 400º.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
3. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
4. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired, or homemade ice cream if you're a unicorn like BJ.