BLUEBERRY PEACH COBBLER
Steps:
- Preheat oven to 375 degrees Spray an 8 in square baking dish with Pam. Melt the butter in the baking dish in the oven. In a medium bowl comibine the flour, 1 cup of regular sugar, or 1/2 cup Splenda Sugar for Baking, the baking powder, and the salt and mix well. Stir in the buttermilk until just combined. Add the regular milk a little at a time to get a thick pancake like batter. Pour this batter over the melted butter but do not stir them together. In a saucepan, combine the peaches, lemon juice and the remaining sugar, or Splenda and bring to a boil over high heat, stirring constantly. Taste for sweetness, adding more sugar or Splenda if necessary. Stir in the the blueberries. Add the cinnamon or nutmeg. Pour the hot fruit over the batter but do not stir them together. Bake in the preheated oven for 40 to 45 minutes or until top is golden brown. If using a convection oven adjust time to 25 to 35 minutes. Server warm with vanilla ice cream or bourbon *creme fraiche. Bourbon Creme Fraiche: In a small mixing bowl place one dollop of creme fraiche for each serving. I use a regular teaspoon size serving spoon, not a measuring spoon. Add in a cap full of bourbon, a dash of vanilla and a little Splenda or sugar to taste. Wisk by hand until soft peaks form (like whipped cream). Serve a dollop over each portin of warm cobbler. *Creme Fraiche can be found at Trader Joe's near the cream cheese. If you can't find it you can subsitute sour cream.
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