How I did the heatwave on Saturday:
- Woke up early to bake cobbler
- Blasted the AC
- Until Daniel tried to vaccuum at the same time and we blew a fuse and then couldn’t find our fuse box and our landlord was on the West Coast and also didn’t know where our fuse box was and finally we found it in our downstairs neighbor’s apartment, unlabeled. It was eventually fixed. (By my husband.) (He wanted me to add that).
- Also made caponata (similar to this recipe), capusta (coming soon!), a cucumber salad, and sangria. Daniel made amazing spicy caramel peanut brittle. Busy kitchen day.
- Took the train to Queens to see the play I directed in a festival
- Hosted 10 people at our apartment for a potluck party
- Bought and consumed lots of ice cream
It was a great day but it was not ideal heatwave activities.
So, how I did the heatwave on Sunday:
- Sat inside, ate leftovers, washed dishes
- Consumed lots of ice cream
Sunday was a good day.
This is the dessert you need to make tonight. It’s so fast, so bright, so perfectly summery. And it seems incredibly adaptable, though I’ve only made it this once. The recipe calls for two cups peaches — I used three peaches, which was a little more. And then it called for one cup of blueberries, which didn’t feel like enough blueberries so I just kept adding a couple more at a time, until I think I ended up doubling it. Oops. It was still perfect.
Olivia gave me this recipe with the comment “the bestest dessert”. She is not lying. This thing won the potluck last night. It’s totally worth turning on your oven for, promise.
other blueberry desserts: simple lemon blueberry cake with lemon cream + celebration blueberry cake with ginger cream cheese frosting
other peach things (tis the season): peach tomatillo salsa + peach black bean sweet potato tacos
four years ago: collard greens tomato sauce with spaghetti
five years ago: cilantro quinoa soup with seared shrimp and corn
Peach Blueberry Cobbler
thanks to Olivia’s grandma, who seems like a pretty amazing lady, for this one. thanks for sharing your family recipes!
¾ cup sugar + 2 tablespoons, divided
¼ cup brown sugar
1 tablespoon cornstarch (or potato starch)
½ cup water
1 tablespoon lemon juice (from about half a lemon)
2 cups fresh peaches, sliced and peeled if you want to (about 3 peaches)
1 cup blueberries
1 cup flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup butter, softened and cut into chunks
½ teaspoon nutmeg (freshly grated is best!)
Preheat oven to 375F.
In a medium saucepan, combine ¼ cup sugar, brown sugar, cornstarch, and water. Stir over medium heat until the mixture thickens, about two minutes. Take off of heat and add lemon juice, peaches, and berries. Stir well to coat. Tip into a 2 quart baking dish (is what the recipe said. I used a 9-inch square baking pan.)
In the bowl of a stand mixer, sift together flour, ½ cup sugar, baking powder and salt. Give a quick mix. Add milk and softened butter. Use mixer to mix everything together at medium speed for about 4-5 minutes, until fluffy and few butter chunks remain. (This would be fine with a hand held beater too.) Dollop spoonfuls of this cookie dough over the fruit.
Mix together remaining 2 tablespoons of sugar and nutmeg. Sprinkle on top of cookie dollops.
Bake in your preheated oven for 40-45 minutes, until top is browned evenly and fruit is bubbling. I served with vanilla ice cream and 9 people devoured it in the blink of an eye.