Aunt Helen's "Killer" Cobbler

Recipe Ingredients

		Topping
1 cup	62g / 2.2oz	All-purpose flour
1/2 cup	99g / 3.5oz	White sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/2 cup	118ml	Milk
1/4 cup	49g / 1.7oz	Butter - softened
		Filling
1/4 cup	40g / 1.4oz	Firmly packed brown sugar
1 tablespoon	15ml	Cornstarch
1/2 cup	118ml	Cold water
3 cups	711ml	Fresh peaches - peeled, sliced in quarters
1 cup	237ml	Fresh blueberries
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Freshly squeezed lemon juice
2 tablespoons	30ml	White sugar
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground cinnamon
		Lots of vanilla ice cream

Recipe Instructions

Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.

Next, in a medium saucepan, stir together brown sugar and cornstarch; add water. Add peaches and blueberries. Cook and stir gently over medium heat until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter melts. Pour in an ungreased baking dish and spoon mounds of topping over the hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and cinnamon.

To avoid spillover in the oven, place baking dish on top of a cookie sheet. Bake cobbler in a 350F oven for 35 minutes or until a toothpick inserted in the crust comes out clean. Serve warm with ice cream, or if you are feeling frisky, whipped cream. If blueberries are not available, you can add one additional cup of peaches to the recipe.

Hints

NOTES: According to the author, Marilyn Schiveley, of Folsom, it's a "killer" because it's so good. "It's to die for," she said. "My aunt and uncle had a peach ranch in Colorado back in the 1950's, and this is a tried and true, never-fail recipe that gets rave reviews every time."

Source:
Reader Contest Winner, Sacramento Bee '97

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