Despite the threat of floods, Memorial Day weekend was great in Arkansas. We had some friends over on Sunday at our lake house. And friends and holidays always means FOOD.

I slow cooked a pork shoulder butt, cooked corn on the cob, and had tomatoes, cucumbers and onions in vinegar. But the star of the show was the blueberry peach cobbler. It is still a little early for peaches in the state, but you can grab some at a farmer’s market. I found mine at Harp’s in Greenbrier and then grabbed some blueberries from a cute farm stand in Pleasant Plains, a town south of Batesville.

This is a delicious recipe I adapted my recipe from www.afamilyfeast.com.

Blueberry Peach Cobbler

Ingredients

2 pounds fresh peaches, peeled and sliced
1 pound fresh blueberries
1 cup granulated sugar
2 teaspoons lemon zest, about half a lemon
2 tablespoons lemon juice, about half a lemon
2 tablespoons corn starch

Topping:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons sugar, divided
1 teaspoon salt
1 cup of whole milk with 1-2 TB. of lemon juice to make your own buttermilk
10 tablespoons butter, melted and divided
Vanilla ice cream or gelato

Instructions

Preheat oven to 350 degrees F.
In a large bowl, place peach slices and blueberries (if using frozen, you’ll need to thaw).
Add sugar, zest, juice and corn starch and toss to coat.
Pour into a 9-13-inch pan with sides at least 2 inches high.
Place in oven and bake 25 minutes. Remove from oven and cool 20 minutes.
Mix flour, baking powder, baking soda, 1 tablespoon of sugar and salt in a large bowl.
Place the milk and 8 tablespoons of melted butter in bowl and whisk.
Add the milk mixture to the flour mixture and stir with a wooden spoon.
Using two tablespoons or soup spoons, drop 12 spoonfuls of batter over the fruit mixture, using all of the batter. Sprinkle on the remaining tablespoon of sugar.
Place in the oven and cook 20-25 minutes. After 20 minutes, insert a knife tip between two biscuits to see if they are fully cooked and no raw batter comes out on the knife. Ours took the full 25 minutes, and they were perfect.
As soon as they come out of the oven, brush the tops with the remaining two tablespoons of melted butter.
Let set up five minutes then serve with vanilla ice cream. (We chose Talenti brand gelato, but if Za Za’s is open, get some of their gelato to go!)