Peach and Blueberry Cobbler
1 1/2 cups Peaches, sliced
1 cup Blueberries, picked over, washed
1 tablespoon Granulated sugar
For the Shortcake:
1 cup All-purpose flour, sifted
2 tablespoons Granulated sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
4 tablespoons Unsalted butter
1 Egg, beaten
2 tablespoons Milk
Preheat the oven to 350°F (175°C).
Toss the peaches and blueberries with sugar to coat evenly.
Place the fruit in a baking dish.
Sift together the flour, sugar, baking powder, and salt.
Cut the butter into small pieces about the size of a hazelnut, and add to the flour mixture. Mix gently.
Whisk the egg and milk together.
Add to the flour mixture and mix just until dough sticks together; knead gently.
Divide into 8 small or 4 large biscuits and cover the top of the fruit.
Bake for 25 to 30 minutes, or until the fruit is tender and the shortcake is lightly browned.
Allow the cobbler to cool slightly before serving.
Serve warm with cream, whipped cream, or ice cream.