Many of my family's favorite recipes come from Martha Stewart's Everyday Food Magazine, which is where we found this incredibly delicious peach blueberry cobbler recipe. With berry season upon us I thought it'd be a good one to share.

Happy Baking!

Peach Blueberry Cobbler

Crumb Topping
2 1/2 c. all-purpose flour
3/4 c. packed light-brown sugar
3/4 c. granulated sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/4 c. (2 1/2 sticks) cold unsalted butter,
cut into small pieces

1.In a large bowl, whisk together flour, sugars, cinnamon, and salt.
Using your hands, a pastry blender, or two forks, work in butter until
mixture resembles coarse crumbs. Squeeze to form large clumps.


2. Cover with plastic wrap or lid; freeze at least 30 minutes before using.

While you wait for your topping to get cold, you can start on the filling.

Filling

1/2 c. sugar
1/4 c. all-purpose flour
pinch of salt
2 cans (15 oz. each) sliced peaches in light syrup, drained
2 TBSP fresh lemon juice
1 lb. frozen blueberries

1. Preheat oven to 400 degrees. In a large bowl, whisk together sugar, flour, and salt.
Fold in peaches, lemon juice and frozen blueberries.


2. Divide evenly between six 6oz. ramekins or custard cups.
(or you can bake it all in one big pan, like a 9x13"- it may just need a little longer to cook)


3. Sprinkle with cumble topping; enough to cover the entire top.

4. Place ramekins on a cookie sheet (in case the fruit boils over) and bake until the top is golden
and the fruit mixture is thick & bubbling; about 40 minutes. **Check it around 30 minutes to make sure
the tops aren't getting too dark. Depending on your oven it may be done before 40 minutes is up.

Enjoy!