Ingredients:
2 cups fresh peaches or 2 cups frozen peaches, sliced in 1/4-inch slices
1/3-1/2 cup sugar
4 teaspoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1 cup fresh blueberries or 1 cup frozen blueberries
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt (optional)
1 teaspoon fresh grated lemon rind
1/4 cup butter or 1/4 cup margarine
1/2 cup cream or 1/2 cup evaporated milk
Directions:
Combine peaches, sugar, tapioca and lemon juice in 1-1/2-qt. baking dish.
Sprinkle blueberries over top and cook in microwave on HIGH for 4-5 minutes (stirring after 3 minutes) or until mixture bubbles and is hot throughout.
Sprinkle with nutmeg.
Meanwhile, prepare cobbler by mixing flour, sugar, baking powder, salt, if desired, and lemon rind.
Add butter/margarine, cutting in with pastry blender until mixture resembles cornmeal.
Add cream/milk; stir until dough is moistened and mixed – drop by tablespoons over hot filling.
Dust cobbler with nutmeg and bake at 400 degrees for 25-30 minutes or until top is golden brown. Serve warm with ice cream.
Servings: 8
Time preparation: 35 min.
Time total: 60 min.