Blueberry Peach Cobbler
1prepared pie crust sheet
2(1 pound bag frozen peaches, slightly thawed and coarsely
1 ptfresh blueberries
2 Tbspall-purpose flour
1/4 tspground nutmeg
1/2 tspvanilla extract
3 Tbspunsalted butter, cold and cut into cubes
1egg mixed with 1 tablespoon water, for egg wash
·sugar cubes, crushed for dusting
How to Make Blueberry Peach Cobbler
Preheat oven to 400 degrees F.
Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries. Mix in flour, sugar, nutmeg, vanilla and butter cubes. 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 until golden brown on top and edges are bubbling, about 45 to 50 minutes.