Frozen fruit lets you enjoy this antioxidant-rich blueberry and peach cobbler long before the first fresh peaches appear in grocery stores.
1 pound frozen sliced peaches
1 pound frozen blueberries
1 teaspoon vanilla extract
3/4 cup granulated sugar, divided
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon grated whole nutmeg (optional)
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup chilled butter, cut into small pieces
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tablespoon turbinado sugar (optional)
How to Make It
Preheat oven to 400°.
Combine first 3 ingredients in a large bowl. Combine 1/2 cup granulated sugar, cornstarch, cinnamon, and nutmeg (if desired) in a small bowl. Add sugar mixture to fruit, tossing to coat. Spoon fruit mixture into an 11 x 7-inch baking dish.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, baking powder, and baking soda in a large bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Combine buttermilk and egg in a small bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir until moist.
Drop dough by spoonfuls onto fruit mixture to form 8 dumplings. Sprinkle with turbinado sugar, if desired. Cover and bake at 400° for 35 minutes; uncover and bake an additional 15 minutes or until browned.