Blueberry-Peach Cobbler

Serves 6

Blueberry-Peach Mixture:

2 cups blueberries

2 cups sliced peaches (peeled)

¼ cup water

¾ cup granulated sugar

2 tablespoons quick-cooking tapioca

1 tablespoon lemon juice

3 tablespoons butter

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

 

Dough:

1 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon granulated sugar

¼ cup milk

¼ cup pure vegetable oil

1 large egg (beaten)

1 teaspoon pure almond extract

½ teaspoon salt

 

Additional Ingredients:

Whipped cream topping (optional - see recipe: Fresh Whipped Cream)

 

1. Preheat oven to 375° F.
2. To prepare blueberry-peach mixture, in a saucepan, combine blueberries, peaches, water, and sugar. Bring to a boil. Reduce heat and simmer uncovered, stirring frequently until sugar dissolves. Add tapioca, lemon juice, butter, vanilla extract, cinnamon, nutmeg, and salt. Stir well. Remove from heat.
3. Pour blueberry-peach mixture into a greased 8- by 10-inch baking pan.
4. To prepare dough, sift flour, baking powder, sugar, and salt into a bowl. Slowly blend in milk, oil, egg, and almond extract. Form dough into a ball, and slightly flatten into a disk. Wrap dough in plastic and refrigerate until well chilled. Flour working surface and rolling pin. Roll out dough between two pieces of wax paper until dough is in the form of a rectangle, approximately 8 inches by 10 inches. Peel off wax papers, and cut dough into ½-inch thick strips. Form a lattice design over blueberry-peach mixture with strips.  
5. Place baking pan on a baking sheet to catch any drippings. Bake at 375° F for approximately 20-25 minutes, or until crust is golden brown and juices begin to bubble.
6. Place on a wire rack and allow cobbler to cool before serving. If desired, serve each scoop of cobbler with a dollop of whipped cream.