BLUEBERRY PEACH COBBLER & THE WINNER IS!

Drum Roll please…..The winner of March’s Giveaway, “The Pin Keep Mouse”

Is.....LINDA ★ PARKER'S PARADISE! Tomorrow, I will announce APRIL’S GIVEAWAY! Be sure to check back to find out WHAT it is! Comments on this post count for APRIL!’S GIVEAWAY!

BLUEBERRY PEACH COBBLER I made this for supper last night and this cobbler is so easy to make. It was FABULOUS! Everyone thought I had worked all day making it. Just put a little flour on your face and hands and they will never know the difference. INGREDIENTS: 1 prepared pie crust sheet 2 tablespoons unsalted butter 2 pounds fresh or frozen peaches, peeled, pitted, and coarsely chopped 1 cup sugar 1 cup water 2 tablespoons cornstarch 1 teaspoon lemon juice 2 cups fresh blueberries 1 teaspoon vanilla extract 1 egg mixed with 1 tablespoon water, for egg wash Sugar cubes, crushed for dusting Vanilla ice cream, for serving DIRECTIONS: Preheat the oven to 350 degrees F. Roll pastry to fit a 2-quart oval baking dish In a medium saucepan, combine the peaches with the sugar, water, cornstarch, and lemon juice and let sit for 15 minutes. Bring to a boil over medium-high heat and cook, stirring frequently, until sauce thickens and peaches have softened, about 7 minutes. Remove from the heat and stir in the remaining 2 tablespoons butter, blueberries, and vanilla extract. Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent. Brush on egg wash and dust with sugar. Bake for about 25 to 30 minutes, or until crust is golden brown and filling is bubbly and thick around the edges. Cool for 10 minutes before serving. Serve warm with ice cream