Summertime Cobbler: Peaches and Blueberries, Together Forever

Peach and blueberry cobbler with cornmeal cobbles.

It happens every summer in Texas: that magical moment when you can get a few pounds of perfectly ripe—almost overly so—peaches grown in the Hill Country (Fredericksburg, to be exact) and pick up a pint of organic blueberries, grown fifty miles away, put them together, and be in heaven.

Growing up, peach cobbler was a summer staple. I remember it being goopy, sweet, and delicious. I always wanted the extra golden-brown part—the parts that were not quite burned, but almost crunchy, usually the corner pieces.

Yesterday I made a grown-up version of this cobbler. It didn't take much to elevate, with such fresh fruits being used, but something about the cornmeal cobbles on top, and the combo of the fresh, local fruits, made it simply divine.

Add ice cream for full effect.

I followed Deborah Madison's recipe for Peach and Berry Cobbler with Corn Flour Cobbles, almost exactly; she offers a variety of different fruit combinations, but I used about 8 fresh peaches (peeled and chopped), and a pint of fresh blueberries. The recipe calls for corn flour, but cornmeal was just peachy! And I made the cheater's version of buttermilk: for 3/4 cup milk, add two tablespoons of white vinegar and set aside for 5 minutes before continuing on with the recipe.

What an easy, delicious way to showcase the season's finest offerings. It comes together in a snap, too, and is the perfect thing to take to a summer picnic (with vanilla ice cream, of course).

But that's not all I did with the peaches. Stay tuned for step-by-step peach preserves later this month!