This is my grandmother’s recipe and a family favorite. It is heavenly. I made it for a friend who just had a baby and her husband said it was the best thing he has ever tasted. They were relieved to know I was sharing the recipe. Make sure you use organic, ripe peaches for this cobbler.

Directions

1) Mix dry ingredients and pour over combined butter and milk. Beat until smooth.

2)Pour into greased 12 x 8 x 2-inch baking dish.

3) Arrange peaches over top and sprinkle with blueberries.

4) Bake at 350 degrees for 50 minutes or until golden brown. Stick a fork in the middle to make sure it comes out clean. Serve warm with some vanilla bean ice cream and a sweet wine.

Wine Pairing

“Full golden yellow. Luscious aromas of dried apricot, brown spices and pine nuts against a background of botrytis. Rich, creamy and compact, this wine nonetheless dances over the palate, conveying an ethereal quality. Perfectly balanced and impressively spicy on the persistent finish.” Perrine

Notes

• I typically use cane sugar but have started using coconut sugar since it is better for my blood sugar. For this cobbler, I used half cane and half coconut sugar and it tasted great. The color is a bit more brown but that is the only difference. You can use whichever sugar you prefer.
• I have not tried gluten free flour so let me know how it turns out if you try it.
• Recipe from Erva Lee Corbett, Mathews, Virginia

Enjoy!