It’s September 1st! In my mind, this means that overnight we have somehow shifted… subtly and invisibly, yet absolutely palpably… from summer to fall, about which I am equally excited and totally bummed out.
It’s like the trees know it’s September, too. There were a few freshly fallen yellow leaves sprinkled on my lawn this morning. And the air… well, it’s lightly breezy today, and air has a touch of crisp to it that wasn’t there yesterday. I swear.
When I think about it, I actually really love this time of year, when you still have a few lingering days that feel like summer mixed with the fresh cool crispness of fall. But I find it hard to enjoy, because somehow, even now, I can’t shake that feeling of loss at this time of year… the loss of summer, and freedom, and long, hot, lazy days…. It’s time to get back to school, back to work, back to business. Time to get things done and move on. And where I grew up, it get’s cold and dreary fast come fall.
And so, it’s this time of year when I find myself a bit desperate to enjoy every last nice day we have left, clinging to the vestiges of summer with sad determination.
Which brings me to Peach Blueberry Cobbler. The perfect transitional summer/fall dessert. I didn’t really think about the timing when I made this; I just wanted to make something with peaches. I have a great peach pie recipe to share with you someday, but I wanted something a bit easier this time around.
I would say peaches and blueberries are truly summer fruits. But cobbler? Sweet, warm fruit with fluffy, homemade cobbler topping? That belongs firmly in the realm of fall. So, basically, this recipe tastes like summer, but feels like fall.
This stuff is delicious, made even better with a little scoop of vanilla ice cream, but I think what I love the most about this dessert are the amazing colors that develop when you bake peaches with blueberries. The blueberries stain the flesh of the peaches, turning them from yellow into deeper, richer hues of orange, red, plum, purple, and blue. It’s like the colors of the sunset and twilight swirled together in a bowl.
Isn’t that color gorgeous??
- ½ cup sugar
- 2 tbsp all-purpose flour
- ½ tsp lemon zest
- ¼ tsp salt
- 4 cups peaches, peeled and chopped (about 2 to 2½ pounds)
- 2 cups fresh blueberries
- 1 tbsp fresh lemon juice
- 1⅓ cups all-purpose flour
- ⅓ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- 3 tbsp cold butter, cut into pieces
- ⅔ cup 1% buttermilk
- 2 tbsp turbinado sugar
- Preheat oven to 400 degrees. Lightly coat an 8 inch square pan baking dish with cooking spray.
- To prepare filling, combine the first 4 ingredients in a large bowl. Add the peaches, blueberries, and lemon juice and stir until evenly coated with the sugar mixture. Spoon evenly into the prepared 8 inch baking dish. Bake at 400 degrees for 15 minutes.
- To prepare topping, combine 1⅓ cups flour, ⅓ cup sugar, baking powder and ¼ tsp salt in a medium bowl and stir with a whisk. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add buttermilk and stir, just until moist.
- Remove the dish from the oven. Drop dough, using 2 spoons or a large cookie scoop, onto the peach mixture to form 8-9 rounds. Sprinkle the dough with turbinado sugar. Bake at 400 degrees for 25 minutes or until bubbly and golden.
Recipe from Cooking Light’s Peach-Blueberry Cobbler (July 2007).