Did you know Michigan ranks number one in the nation for production of cherries and among the top five states for blueberries and apples? The proof was evident during a recent road trip my husband and I took along Lake Michigan’s coast. As our Jeep climbed farther north up state, farmstands and farmers markets beckoned us with their colorful array of blueberries, cherries, peaches and other fruit. How lucky are we northwest Ohioans to live in the vicinity of such an abundance of summer bliss? The scenic drive provided the inspiration behind this issue’s recipe – Very Berry Peach Cobbler.

Very Berry Peach Cobbler
Full of luscious in-season fruit and topped with browned and buttery homemade biscuits, this dish is the quintessential late-summer dessert. There’s no need to remove the skins from the peaches as they will soften while baking. Serve warm cobbler with a big scoop of vanilla ice cream and enjoy!

Filling
4 large peaches, sliced
1 pound sweet cherries, pitted
1 cup fresh blueberries
2 tablespoons butter, melted
Juice from half a lemon
2 teaspoons vanilla extract
½ cup dark brown sugar
¼ cup sugar
½ teaspoon cinnamon
1 tablespoon flour

Biscuits
2 cups flour
1 tablespoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ teaspoon apple cider vinegar
1 tablespoon pure honey
2 tablespoons cold water
½ cup very cold salted butter, cut into small cubes
1 cup buttermilk
1 egg, beaten

Cobbler
Heat oven to 350 F. Wash and prepare fruit. Coat a 9 x13 inch dish with baking spray.

In a small bowl, combine melted butter, lemon juice, vanilla, brown sugar, sugar, cinnamon and flour. Place peaches, cherries and blueberries in the baking dish. Pour butter mixture over fruit and stir gently until fruit is evenly coated.

In another small bowl, combine apple cider vinegar, water and honey. Set aside.

To a large bowl, add flour, baking powder, baking soda and salt. Mix well. Add in vinegar mixture. Mix well. Add butter cubes. Working with your hands, mix the butter into the flour breaking it into pea size pieces. Add buttermilk and work dough to form a loose ball. Add a bit of flour if dough is too sticky.

Top fruit mixture with dollops of dough, spacing them out across dish. Fruit should be visible in between dough.

Brush dough with beaten egg. Cover cobbler with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until biscuits are golden and fruit is bubbly.