- Peaches - 650 Grams (4 cups)
- blueberries - 2 Cups
- dark brown sugar - 2/3 Cups
- flour - 2 Art. spoons
- fresh lemon juice - 2 Art. spoons
- ground cinnamon - 1/4 teaspoons
- salt - 1/4 teaspoons
- flour - 3/4 Cups (for biscuits)
- corn flour - 1/4 Cups (for biscuits)
- dark brown sugar - 3 Art. spoons (for cookies)
- baking powder - 1 1/2 teaspoons (for biscuits)
- salt - 1/4 Teaspoons (for biscuits)
- chilled butter - 3 items. spoons (for cookies)
- buttermilk - 1/2 cup (for biscuits)
1. Peaches cut in half, remove the stone and cut into slices. 2. Preheat the oven to 220 degrees. Mix the sliced peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in a baking dish. Make a dough for cookies. Mix together the flour, corn flour, brown sugar, baking powder and salt. Cut the butter into pieces and add to the flour mixture. Mix with a fork or fingers until the mass is like crumbs. 3. Pour the buttermilk and mix with a rubber spatula until the dough becomes wet and sticky. Spoon the prepared dough over peaches and blueberries with a spoon. Do not worry about covering the entire surface. 4. Bake the cobbler until the cookie turns golden and slightly turns black at the top, from 20 to 25 minutes. Allow to cool slightly. When feeding, draw the cobbler from the form. You can decorate the cobbler with whipped cream, vanilla ice cream or any yogurt without additives.
Servings: 8