That pretty much describes my cooking — and this cobbler. Don’t think for a minute comfort foods are limited to fall and winter. This cozy, delicious dish is both the essence of summer and comfort.
And equally so as a dessert after dinner. Add a touch of cream and enjoy this dreamy cobbler anytime!
I just love the way it sort of looks like a “mess.” It bubbles over the sides of the pan, and the crust is sort of haphazardly shaped and uneven.
- 1/2 cup unsalted butter melted
- 1 1/4 cup golden brown sugar divided
- 3/4 cup gluten-free all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 2/3 cup low-fat or whole milk
- 3 cups fresh peaches washed, dried and skin on, cut into about 1/2-inch slices
- 1 cup fresh blueberries washed and dried
- 1/4 cup heavy cream
Preheat the oven to 350 degrees F.
Pour the melted butter into an 8-inch or 9-inch square baking pan. Set aside.
In a medium-sized mixing bowl, combine 3/4 cup of the brown sugar, flour, baking powder, spices and salt.
Once the dry ingredients are well blended, add the milk and stir.
Evenly pour the mixture on top of the melted butter in your baking pan, and do not stir.
Arrange the peaches and blueberries evenly on top of the batter.
Sprinkle the entire top surface with the remaining 1/2 cup of brown sugar.
Place the baking pan on a baking sheet (just in case it bubbles over), and bake until it's golden brown, about 45 minutes.
Let the cobbler sit at room temperature for at least 30 minutes. Serve warm and drizzle each serving with a bit of the cream.