Peach and Blueberry Cobbler

Serves: 6

For the filling:

4 pounds peaches, peeled, pitted, and sliced

2 pints blueberries

1/4 to 1/2 cup sugar

1/4 cup peach schnapps

4 tablespoons cornstarch

For the crust:

11/4 cups of self-rising biscuit flour

Pinch of baking soda

1/4 teaspoon salt

2 tablespoons sugar

2 tablespoons shortening

2/3 cup buttermilk, or more

4 tablespoons butter, melted

Vanilla ice cream for serving


Preheat the oven to 475 degrees.

Combine peaches, blueberries, sugar, schnapps and cornstarch. Set aside.

Butter a 9x13-inch pan. Spoon in fruit mixture.

In a medium mixing bowl, combine self-rising flour, the soda, salt and sugar. Incorporate the shortening with your fingers until no lumps larger than a small pea.

Stir in the buttermilk. Drop dough by spoonfuls onto fruit mixture.

Brush with the melted butter and place in the oven. Bake about 30 minutes, until lightly browned. Brush liberally with butter.

Serve warm with a big dollop of vanilla ice cream.

Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.