We’re on our way to go berry picking today.  After moving to such a rural area we’re embracing our farmer neighbors and going out to get our berry on.  Ok, for the record, it’s hardly rural…but when you’ve lived in nothing but big cities, LA, NYC, and Boston, then move to a place where there’s only 4 or 5 streets in town you’re allowed to drive over 25 mph it’s a huge adjustment.  And my house is on an entire acre!  An ACRE!!!  You have any idea what this would cost in LA County????  I don’t even want to think about it.  Anyway, we’re off to pick strawberries today.  I think a strawberry rhubarb pie might be in order shortly but in the meantime you’ll have to check out my blueberry/peach cobbler.  It’s insane.  Yeah, I said it, INSANE!!!  I dare you to make it and not eat the whole thing in one sitting…

4 c                                    blueberries

4                                     peaches, peeled and sliced

2 sticks                        unsalted butter, divided

1 c                                    sugar, divided

2 T                                    corn starch

1 T                                    lemon juice

1 t                                    ground cinnamon

¾ t                                    salt, divided

1 ½ c                                    all purpose flour

2 T                                    baking powder

¾ c                                    heavy cream

1 whole                        egg

1 T                                    water

2 T                                    sugar in the raw

Preheat your oven to 375 degrees.  In a large pot melt 4 T butter.  Cut remaining butter into cubes and place in freezer.  Add blueberries, peaches, and ½ cup sugar to the melted butter.  Stir in corn starch, lemon juice, cinnamon, and ¼ t salt.  Mix well, and turn off heat.

In your food processor sift in flour, remaining sugar, baking powder, and remaining salt.  Pulse quickly to combine.  Add in butter from the freezer and pulse until the flour mixture looks like sand.  Pour in cream and pulse again quickly just until the dough comes together and is slightly sticky.

Beat your egg in a small bowl and add water.  Set aside.

Pour your fruit mixture into a 9×13 baking dish.  Drop the dough by spoonfuls onto the fruit mixture, spread it out as it will all cook together in the oven.  Brush the top of the batter with egg wash then sprinkle on sugar.

Place the pan on a baking sheet to catch “bubble over” and bake at 375 for 45 minutes or until golden brown.  Serve with ice cream or whip cream.  You kids are sure to love this fruit!

Meaty Morsel:  Switch up your fillings with this cobbler.  Try raspberry/nectarine or peach/apple, or mixed berry!  It’s always delicious and a big crowd pleaser.

I’m linking up today to meet some new Thursday friends.  If you’re new here, welcome.  Pull up a chair.  Can I get you a cup of coffee with your cobbler?