SANDRA'S ALASKAN-BLUEBERRY and PEACH COBBLER

A wonderful method in which to prepare your Alaskan summer-harvested blueberries
that have been frozen, and its combination with peaches to form this decadent
cobbles is nothing short of amazing...

Servings: (12)

Prep: 25 mins.

Bake: A total of 30 mins.
--(At two temperatures: 350 degrees for 15 mins, then 450 degrees for the final 15 mins)

INGREDIENTS:

Fruit and berries:

1 (24-oz. jar) Costco peaches, drained

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter

--2 cups frozen blueberries (keep frozen until ready to use, do not add to above heated mixture)

Cobbler dough:

1 cup all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 cube cold, unsalted butter, cut in 12 small cubes

3/4 cups cold milk, mixed with 2 teaspoons lemon juice (let set 5 minutes to activate)

--Topping:

--1 tablespoon granulated sugar

--1/2 teaspoon cinnamon

METHOD:

In a medium skillet melt 3 tablespoons butter, add sugar, cinnamon, and peaches.  Mix to combine, while bringing to a low simmer. Let filling gently simmer, while occasionally stirring, for 15 minutes.

Preheat oven to 350 degrees (Note: Will increase oven temp mid way through baking to 450 degrees).

Meanwhile, prepare cobbler dough, by adding to a medium bowl the flour, sugar, baking powder and soda, cinnamon, ginger, and salt. Whisk dry ingredients so they are evenly combined.  Using a pastry cutter to work in the cold, cubed butter, until course mixture resembles the size of peas. In a 2-cup glass-measuring cup, add 1-1/4 cup milk and 1 tablespoon lemon juice, then let stand for 5 minutes to activate.  Pour this liquid mixture into dry ingredients, and use a fork to combine (do not over mix).

Pour hot peach mixture in a single layer into a 9x13" baking dish (or other 3-qt. size), sprinkle 2 cups of frozen blueberries evenly over the top of the hot peaches. Use 2 forks to dollop the cobbler dough over the fruit and berries, while leaving spaces for filling to steam through.

Combine topping of cinnamon and sugar in a small bowl, then sprinkle evenly over top of dough.

Place baking dish atop a foil-lined baking sheet (to catch potential spill over), then bake at 350 degrees for 15 minutes, increase heat to 450 and continue baking for 15 minutes, or until a toothpick inserted in center of cobbler dough comes out clean.

When cobbler has finished baking, let cool for 15 minutes prior to serving. If desired, serve warm with French vanilla ice cream or whipped cream. ~ Enjoy!