Really Easy, Delicious Summer Cobbler

Early in the week, I noticed I had peaches and half a pint of blueberries leftover from my recent trip to the farmer's market. I immediately remembered how my father used to make peach blueberry cobbler and had to try and replicate it. I found a delicious version that my favorite cook, Ina Garten makes. I altered the recipe slightly,  using an 8 x 2 loaf pan instead of the ramekins and leaving out the lemon zest (I only had lemon juice on hand). Needless to say, my husband and I devoured the entire dessert in one evening. Now, I will have to buy extra peaches and blueberries at tomorrow's market so I can make it again!

Peach & Blueberry Cobbler
Adapted from the Barefoot Contessa

Ingredients
for the fruit:

• 2 pounds firm, ripe peaches (6 to 8 peaches)
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1 cup fresh blueberries (1/2 pint)

for the cobbler/crumble:

• 1 cup flour
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon juice and zest, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins, loaf pan, or 8x8 depending on amount of fruit.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. If using ramekins, place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. If using a loaf or 8x8 pan, bake for 35 to 40 mins. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.