Peach Blueberry Cobbler

I love peaches and blueberries together especially in cobbler. If you're not a fan of peaches or blueberries you can use the fresh or frozen fruit of your choice. You can also double this recipe for larger pans.

Ingredients

Batter:

1 cup all purpose flour

1/2 teaspoon baking powder
1/8 teaspoon salt
2 sticks unsalted butter softened at room temperature
1 cup sugar
1 large or jumbo size egg (2 eggs if medium sized)
1 teaspoon vanilla

Fruit mixture:
2 cans of peaches in light or heavy syrup, drain the juice leaving about 1/2 of one of the cans juice (do not use the no sugar added)
1 cup blueberries, fresh or frozen (thaw, rinse and drain)
1 tablespoons of cornstarch
2 tablespoons of sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

Directions:
Preheat oven to 375
Butter a 9x9 pan
Cream butter, sugar, egg, and vanilla
Add dry ingredients. Beat until the batter resembles a softer cookie dough.
Combine fruit with vanilla, cornstarch, cinnamon, and sugar.
Place fruit mixture in the 9x9 pan.
Spread dough mixture over the top of the fruit mixture.
Bake about 20 minutes or until golden brown. Cook times really depend on your oven, so you need to keep an eye on it. Check at the 15 minute mark and cover with aluminum foil if it is browning too quickly and the inside is not cooking as fast.

Serve warm. Refrigerate leftovers.