blueberry-peach cobbler.

Ingredients

• large bowl ice-water
• 5  pounds  peaches, peeled, pitted, and sliced
• 2  tablespoons  fresh lemon juice
• 1  cup  granulated sugar, divided
• 3/8  teaspoon  salt, divided
• 6.75  ounces  (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
• Cooking spray
• 1  teaspoon  baking powder
• 1/2  cup  butter, softened
• 2  large eggs
• 1  teaspoon  vanilla extract
• 3/4  cup  buttermilk
• 2  cups  fresh blueberries
• 2  tablespoons  turbinado sugar

Preparation

1. Score peaches, one at a time place peach into saucepan of boiling water, turn off heat & let sit for 45 seconds, remove peach with slotted spoon & imerse in bowl of ice-water for 10 seconds, remove & peel.
2. Preheat oven to 375°.
3. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch or (two 8 x 8-inch) baking dish coated with cooking spray.
4. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
5. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Recipe credit: Cooking Light, July 2010.