*Crickets chirping*

…

I’m back!

After a lengthy (ahem, almost four year) absence, I’ve decided that my creative outlet needed to make a comeback. How thrilled were my friends and family to learn that I would be picking back up where I left off? I guess a bunch of free, delicious food being tested on them isn’t such a chore…

After a bunch of hmming and hawing over the last bunch of months, I decided that I really missed writing, photographing and creating all my recipes for this labour of love I call Guilty Kitchen. I really wanted to get back to it.

What better time of year than harvest season was there for me to start this baby back up again. I mean, all the fruits are ready, the familiar starchy vegetables of fall harvest are starting to appear and the weather is just the best. Loads of time with friends and family, cooking outdoors and sharing it all, summer really is the best time of year.

Soon will be the low hanging sun that’s always in your eyes (perfect time for new sunglasses) and early darkness…

So to welcome myself back into the old habit, I whipped up this Peach and Blueberry Cobbler. The dough is thick and fluffy with a crunchy top, somewhat like a cookie/biscuit hybrid. The fruit is juicy, bursting with flavour and just the right consistency to hold it all together. This whole batch was gone in less than 24 hours. I guess I still remember a few things…

It sure is nice to be back.

Changes, a new look and hopefully much more is coming soon!)

Peach and Blueberry Cobbler

Serves 10

Filling

4 fresh ripe peaches, sliced

2 cups fresh blueberries

1/4 cup granulated sugar

2 tbsp cornstarch

Juice from 1/2 a lemon (approximately 1 tbsp)

1 tsp vanilla extract or 1/2 tap vanilla powder

Topping

2 cups all purpose flour

2 tsp baking powder

1/2 tsp sea salt

1/2 cup + 1 tbsp granulated sugar, divided

1/2 cup + 2 tbsp cold butter, cubed

1 tsp vanilla extract or 1/2 tsp vanilla powder

1/2 cup (remove 1 tbsp from measurement for brushing dough) cashew milk (cream, milk, buttermilk, oat milk…whatever)

1. Preheat oven to 350°F
2. In large bowl, mix fruit, sugar, cornstarch, lemon juice and vanilla. Pour into 9×13 inch baking dish.
3. In a separate, medium size mixing bowl, blend flour, baking powder, salt, and 1/2 cup sugar.
4. Using a pastry cutter, cut cold butter into dry ingredients until crumbly.
5. Pour milk of choice over dry ingredients (reserving 1 tbsp) and stir to combine. Your dough should resemble a wet cookie dough or biscuit dough.
6. Using your fingers, drop small blobs of dough over fruit or make flattened balls and lay over fruit. Brush the dough with the remaining milk and sprinkle with the reserved 1 tbsp of sugar.
7. Bake in in center of oven for 55 minutes. Remove and cool 15-20 minutes before serving.
8. Delicious with ice cream, whipped cream or solo!

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