Preheat oven to 400 degrees.
Cobbler (the fruit part)
2/3 Cup Sugar
1 T corn starch
1 Cup boiling water
3 Cups sliced peaches (or in this case, 2 cups of blueberries and 1 cup of peaches)
½ T butter
½ t cinnamon
Mix sugar and cornstarch in a saucepan, gradually adding the boiling water. Transfer to the already hot burner and boil for one minute, stirring constantly. Add fruit with their juices, stir. Pour into 10x6x2"* baking dish. Dot with the butter, sprinkle with cinnamon.
Shortcake (the topping)
1 C flour
1 C sugar
1 1/2 t. baking powder
1/2 t. salt
3 T vegetable oil
1/3 to 1/2 C milk
Sift flour, sugar, baking powder and salt together. Stir in the oil and milk. Drop by spoonfuls on top of fruit.
Bake 30 min in 400-degree oven
Normally when my grandmother makes this recipe (a family favorite), the shortcake topping is white and fluffy. *I used a larger baking dish (13x9x2") and as a result the shortcake was submerged in the sugar water, rather than sitting on top of the fruit. The final product had a crispier top, but if anything, was an improvement. The only thing I’d do differently next time would be to use 2 cups of blueberries and 2 cups of sliced peaches, rather than just 3 cups of fruit. Try both, see which you like better.
In the end, the entire affair disappeared in less than 12 hours, eaten for dessert, a midnight-while-watching-True-Blood-snack, and for breakfast. Dave, attempting to embrace the Maine lifestyle as much as possible, insists on referring to it as "cobblah". I am more of a fan of the food than his accent.
