Blueberry Peach Cobbler

It is a big mistake to watch the Food Network while working out. But I must admit that Guy was the inspiration for tonight's dessert. And it was seasonal, with fresh Georgia peaches from the Veggie Patch and blueberries from our garden. After a quick search on the Internet for Guy's recipe I decided to do my own version. The result was a delicious cobbler. Next time you have access to fresh blueberries and peaches, give this a try.

Blueberry Peach Cobbler

Filling
2.5 to 3 pounds ripe peaches, peeled and sliced
1 pint blueberries
3/4 cup sugar
2 tablespoons fresh lemon juice
Mix together in a large bowl.

Crust
1 cup all-purpose flour
1/3 cup sugar
1/4 cup light brown sugar
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 stick cold butter, diced
Combine all ingredients in a large bowl. Use a pastry blender, cut in the butter until the butter is the size of very small peas.

Preheat the oven to 425 degrees F. Butter a 10-inch iron skillet. Pour in the fruit mixture and top with the flour mixture. Bake 45 minutes or until lightly brown. Serve warm with ice cream.