Serves 6.

Make this cobbler in the summertime, when the peaches and berries are in season. It's absolutely delicious.

Ingredients:

• 4.5 lb. peaches, peeled and sliced (about 7 large)
• 2 - 3 C fresh berries (or frozen, unsweetened) such as blackberries, blueberries, or raspberries
• 1 C plus 4 Tbs sugar (divided)
• 1/4 C dry tapioca
• 2 Tbs fresh lemon juice
• 1/2 C (1 stick) chilled, unsalted butter, cut into pieces (divided)
• 1 C all-purpose flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 Tbs cold milk
• 2 Tbs butter, melted, lukewarm

Method

1. Preheat oven to 425° F. Butter 9-inch square baking dish.
2. For Filling: Toss peaches, berries, 1 cup sugar, tapioca, and lemon juice in large bowl. Let stand 10 minutes. Transfer fruit mixture to prepared dish; dot top with 1/4 C chilled butter.
3. For Crust: Mix flour, baking powder, cinnamon, salt, and 2 tbs sugar in small bowl. Add remaining 1/4 C chilled butter and cut with pastry cutter or two knives until mixture resembles coarse crumbs. Gradually mix in milk. Turn out dough onto lightly floured surface and knead until smooth, about 10 times.
4. Roll out dough to 9-inch square. Place dough over fruit indish. Drizzle with 2 Tbs melted butter (lukewarm) and sprinkle with remaining 2 Tbs sugar.
5. Bake until crust is deep golden brown and fruit bubbles, about 30 minutes. Serve cobbler warm or at room temperature with vanilla ice cream.

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