Peach and Blueberry Cobbler

My wife made an awesome dessert the other day. She got the recipe from The Gourmet Cookbook. Cobblers are so easy to make and so tasty. It makes me wonder why you don't see them more often.

Cobbler from Gourmet Magazine

3T cornstarch

½ c cold water

1 ¾-2c sugar

1 ½ T fresh lemon juice

6 cups blackberries or blueberries picked over

* We substituted 1 large can cling peaches and 1 container of fresh blueberries

1 ½ c all purpose flour

1 ½ tsp. baking powder

¾ tsp. salt

9 T cold, unsalted butter cut into bits

1/3 c boiling water

1) Put a rack in the middle of the oven and pre-heat to 400 degrees.
2) Stir together the cornstarch and cold water in a large bowl until cornstarch is dissolved. Add 1 to 1 ¼ c of the sugar (adjust the amount depending upon the sweetness of the berries), lemon juice and berries. Stir gently until well combined. Transfer berry mixture to a cast iron skillet or other oven proof skillet. Set aside.
3) Combine flour, baking powder, salt and the remaining ¾ c sugar in a food processor and pulse to blend. Add butter and pulse until the mixture resembles coarse meal. Transfer to a medium bowl, add boiling water and stir just until a dough forms.
4) Bring the fruit mixture to a boil and cook until it thickens, stirring often.

5) Drop 8 spoonfuls of the dough into the skillet, place the skillet on an aluminum foil lined baking sheet and place in the oven.

6) Bake 30-35 minutes or until the drop biscuits look golden.

7) Cool slightly on a rack and serve warm with ice cream.