Page 181 - UMass2018_CookBook

Grandma Kat's Peach and Blueberry
Cobbler
Keeler Family, Gambrills, MD
“Do you have your Grandma Kat’s cobbler recipe? I get this from brother and sister; college friends who had the chance to meet my grandma; and even from HER little sisters who have lost the recipe over time. Making it with cherries is equally as yummy!” — Judith Keeler
Preparation
1. Preheat oven to 350°F.
2. In a large pot over low heat, combine the peaches and 3⁄4 cup of the sugar. Bring to
a simmer and cook until the peaches are tender and the sauce is slightly thickened.
3. Put the butter in a 9- by 13-inch baking dish, place in the oven and melt the butter. Remove from the oven.
4. In a large bowl, stir together the milk, flour and the remaining 2 cups sugar until just combined; don’t mix well. Pour the milk mixture into the baking dish over the but- ter; don’t stir. Drop in the peaches; again, don’t stir. Sprinkle the blueberries over the peaches, then sprinkle a little sugar on top.
5. Bake until golden brown, about 30 min- utes. Serve with vanilla ice cream.
Ingredients
Serves 12
8 large peaches, peeled and sliced
2 3⁄4 cups granulated sugar, plus more for sprinkling
1 cup (16 tablespoons) salted butter
2 cups milk (or 1 cup evaporated milk and 1 cup water)
2 cups self-rising flour 1 pint blueberries
Vanilla ice cream, for serving
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