Recipe provided by Sally Barton
I LOVE fruit based desserts…warm from the oven with good vanilla ice cream.  My favorite cobbler recipe has a batter type topping that completely covers the fruit.  This is another Barton family favorite summer recipe I hope you enjoy.

Ingredients for filling

  • 2 pounds ripe fresh or 4 cups thawed frozen peach slices
  • 2 cups fresh or thawed frozen blueberries
  • 1 T lemon juice
  • ¾ cup sugar
  • ¾ cup water
  • ½ tsp. pumpkin pie spice
  • 2 T cornstarch
  • 2 T butter
  • 1 tsp. vanilla extract

Preheat Oven to 375
Butter a 9×13” casserole dish 

For the Filling

In a medium saucepan combine the sugar, water, cornstarch and lemon juice and bring to a boil over medium heat and cook, stirring frequently, until sauce thickens.  Remove from heat, stir in the 2 T butter and vanilla extract.  

Place the peaches and blueberries in the casserole dish – pour the thickened sauce over the fruit. 

Ingredients for dough topping

  • ½ cup butter
  • ¾  cup sugar
  • ½ tsp. pumpkin pie spice
  • 1 ½ cup self-rising flour
  • ¾  cup milk
  • 1 egg

Melt the butter in measuring cup – about 35 seconds in the microwave – in a medium mixing bowl add sugar, flour, milk and egg.  Mix in the melted butter.  Stir until soft dough forms.  Drop spoonfuls onto the fruit mixture and spread to the edges.  Sprinkle 1 tsp. sugar over the top of the dough  

Bake 40 minutes until topping is golden brown and fruit filling is bubbling.  

Serve with vanilla ice cream or whipped cream…or both!  Enjoy!