Crave Wednesday: Blueberry Peach Cobbler

 The timing of Chanukah was perfect this year.  It didn't overlap with our trip to the in-laws for Christmas which meant we didn't have to transport presents,  could enjoy the evenings with our family, and spend time celebrating with family and friends!

We lit candles,  and this year both boys got to take turns helping.

We ate a ton of latkes. I ended up making batches for a Chanukah dinner with friends, and another batch for Thatkid to bring to school.

The date meant we got to meet up with  my mom and Thatbrother's family,  who spends Christmas with UDubb's family. We don't always get to vertebrate Chanukah with my family,  so it's always special when we do. 

And of course, there were lots of presents

Here we are, a month later, and there's less fried food, less presents,  less celebration. As often happens in January I go into super fruit mode.  All I want is fruit.  Mostly I go for oranges. But then... then I found ridiculously cheap blueberries.  Now,  I'm all for seasonal eating, especially with fruit,  but I can't pass up cheap blueberries.  Mixed with some frozen peaches and baked,  this warm dish is perfect for winter, reminiscent of summer, and reason for celebration year round.

Blueberry Peach Cobbler (from Cooking Light) 

5lbs peaches,  peeled,  pitted and sliced

Juice of 1 lemon 

1 cup sugar

3/8 tsp salt

1 1/2 cups + 2 Tbsp flour 

1 tsp baking powder

1/2 cup butter,  softened 

2 eggs

1 tsp vanilla extract

3/4 cup buttermilk

2 cups blueberries

2 Tbsp turbinado sugar

1. Preheat oven to 375°. Place peaches in a large bowl and toss with lemon juice. 
2. Add 3/4 cup granulated sugar,  1/8 tsp salt,  and 2 Tbsp flour to peaches and toss to combine. Arrange in 13x9 dish coated with cooking spray. 
3. Combine remaining flour, 1/4 tsp salt, and baking powder in a bowl. 
4. Beat 1/4 cup sugar and butter in a medium bowl until light and fluffy. 
5. Add eggs, one at a time, beating between additions. 
6.  Stir in vanilla. 
7. Alternating between dry and wet,  add in for mixture and buttermilk (start and end with the flour)
8. Stir in blueberries.  Spread the batter evenly over peach mixture. 
9. Sprinkle with turbinado sugar.  Bake for 1 hour,  until topping is golden and filling is bubbly.