Peach & {Wild} Blueberry Cobbler

Except for a handful of stragglers, I have now used up the last of my wild blueberries. I made several batches of pancakes, a dud of a broiled-yogurt dish (we ate it but we did not enjoy it), and last but not least a cobbler.

Now I want to mention something that has been on my mind a lot lately: I don't like really heavy rich desserts (or savory dishes either actually). They make me feel bad inside and out. I particularly find that I don't like it when fresh delicious (and precious) fruit is suffocated in butter and sugar. Basically, I have been searching out recipes that show off my lovely produce, rather than stifle it.

This cobbler is very summery, and the fruit is very straightforward. The combination of blueberries and juicy baked peaches is sticky perfection. The cornmeal-buttermilk-biscuit topping is tender and rustic and neither too sweet or too heavy. Let's just say that we had firsts, seconds, and then polished off the leftovers for breakfast.

Peach and {Wild} Blueberry Cobbler

Adapted from Smitten Kitchen's adaptation from Simple Fresh Southern

Fruit*

4 cups peaches (1 1/2 lbs), pitted, peeled** and sliced

2 cups (1 pint) blueberries, rinsed and dried

2/3 cup packed brown sugar

2 Tbsp flour

2 Tbsp lemon juice

1/4 tsp ground cinnamon (I left this out)

1/4 tsp salt

Biscuit

3/4 cup all-purpose flour

1/4 cup cornmeal

3 Tbsp brown sugar

1 1/2 tsp baking powder

1/4 tsp salt

3 Tbsp cold unsalted butter, cut into pieces

1/2 cup buttermilk

Preheat the oven to 425°. Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon (if you are using it), and salt in the bottom of a 2-quart ovenproof dish (because I halved the fruit I used a pyrex pie dish).

Make the biscuit dough. Stir together flour, cornmeal, sugar, baking powder and salt. Mix the butter into the flour mixture with a fork, pastry cutter or your hot little hands. Stir in the buttermilk until the dough comes together.

Drop spoonfuls of the dough over the filling. Bake until the juice from the fruit is bubbly and the tops of the biscuits are browned, 20-25 minutes.

Be careful: it's sticky, addictive, and I'm pretty sure it stains.

*I halved the amount of fruit so that it would be a better amount for two (just enough for seconds the night of, and maybe a little bit for breakfast the next day). The ratio would have been better with more fruit though.

**As smitten kitchen suggests, a simple way to peel the peaches skin off is to slice an X into the bottom of each peach and then submerge them in boiling water for 30 seconds.