This Cobbler is also delicious with just peaches. Raspberries, Huckleberries are also great in place of the blueberries!
Fruit Mixture: (For a thicker fruit layer – Double this)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla
2 teaspoons fresh squeezed lemon juice
4 cups sliced peaches or
*I used 3 cups peaches and 1 cup frozen raspberries
Cobbler Topping: (Do not Double the Cobbler Topping)
3 tablespoons shortening or butter
1 cup all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
(extra sugar to sprinkle over the biscuits)
Heat oven to 400 degrees.
For the Fruit: (Double the fruit & ingredients below if desired)
Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 quart saucepan.
Stir in peaches, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole or individual ramekins.
For the Biscuit top: (Do not Double)
Cut shortening or butter into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in the milk until mixture comes together and is blended. Drop dough by 6 spoonfuls onto hot peach – raspberry mixture. Sprinkle additional sugar over the top of biscuit top.
Place dish in the center of the oven.
Bake until topping is golden brown, 25 to 30 minutes. Serve warm with Vanilla ice cream or Whipped Cream