Peach and Blueberry Cobbler

This sweet and juicy peach and blueberry cobbler is made entirely from scratch and is the perfect simple summer dessert. If you’ve never made a cobbler before, there are a couple of different ways to make it. One common version has fruit on the bottom and a biscuit topping. There is a simple batter that goes on the bottom and rises to the top as the cobbler bakes with the ripe, juicy fruit. A crunchy, caramelized brown sugar crust tops it perfectly. While cobblers are usually made with one fruit only (most often peaches), I love to throw some blueberries into the mix. The peaches get super tender, but still hold their shape, while the blueberries melt into jammy puddles.

¾ cup butter, cubed (6 oz)
1½ cups cake and pastry flour
1½ cups Monk Fruit Sweetener with Erythritol (Granular)
3 tsp. baking powder
¼ tsp. sea salt
1¼ cups milk
½ tsp. pure vanilla extract
2-3 cups fresh peaches, sliced
2-3 cups fresh blueberries
2 tsp. lemon juice, freshly squeezed
½ cup Erythritol Gold

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Add the cubed butter to a 9x13" baking dish or pan. Place the dish in the oven for a few minutes until the butter is melted.

Meanwhile, in a medium bowl, combine the flour, white sugar, baking powder and salt. Add the milk and vanilla extract and stir until smooth.

Pour the batter evenly over the melted butter in the pan (do not stir). The melted butter will rise up over the batter.

In a medium bowl, toss the peach slices and blueberries with the lemon juice. Spread them evenly over the batter (again, do not stir).

Sprinkle the brown sugar evenly over the top and bake in a reheated oven for 40-50 minutes until the top is golden brown. Allow the cobbler to cool for 5 minutes before serving.

Makes 8 servings.

Cook's Notes:

• If using frozen peaches, thaw them first.
• If using frozen blueberries, don't thaw them. Thawed blueberries get super juicy and make everything purple.
• If using canned peaches, be sure to drain them well.