Peach and Blueberry Cobbler
10 peaches, peeled and sliced
2 cups fresh blueberries
¾ cup orange juice
1 cup granulated sugar
3 tablespoons cornstarch
2 cups unbleached all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted organic butter, softened
¾ cup fat-free organic milk
1. Filling: Place the peaches,
blueberries, orange juice and sugar in a large
saucepan. Blend the cornstarch with a little water and then add to saucepan.
Bring to a boil, then lower heat and simmer 5 minutes until glossy and
2. Pour fruit into a 13 x 9 x 2-inch glass baking dish. Preheat the oven to 400°.
3. Biscuits: In a large mixing bowl,
stir the flour, sugar, baking powder and salt
together well. Use fingertips to blend in the butter. Add the milk all at once and
stir to form a dough.
4. On a floured board, pat out dough and cut
with a small biscuit cutter into 24
biscuits. Place biscuits on top of fruit mixture and bake at 400° for 20 minutes.
Cool 10 minutes before serving.