A Chambers & A Peach-Blueberry Cobbler.

This is my stove. It's a Chambers. Which if you don't know what that is, you're normal. It's basically the oldest stove ever. Do you see all those knobs!?! It's definitely unique. Not many people have the pleasure of lighting their burners and oven every time they want to cook or bake, but I do! I'm not sure if you can tell from the picture, but there are a few features seemingly specific to a Chambers stove. One is that there is a built-in griddle on the left hand side, unfortunately I have not figured out how this works as of yet. And second, in the back on the right hand side there is a well, instead of a burner. This would be nice addition if I actually had the kettle that is designed to fit in the well, but alas that did not come with the apartment. So in sum, both of the special Chambers' features are useless to me. Oh well, at least I have 3 burners.

I've been getting more and more accustomed to my Chambers. And, given that peaches were the most recent farmers market purchase, I decided to make a cobbler. Yum, cobbler! I had also frozen some blueberries from the farmers market a few weeks ago, so I threw them in too.

Peach-Blueberry Cobbler

recipe from Better Homes and Gardens New Cookbook, 14th edition

Ingredients:

1 cup flour

2 tbsp sugar

1 & 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 cup butter

5 cups peaches, sliced

1 cup blueberries

1/3 cup sugar

1/4 cup water

1 tbsp cornstarch

1 egg

1/4 cup milk

whipped cream or ice cream for topping!

Directions:

1. Preheat oven to 400 degrees.

2. Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in butter, making mixture into course crumbs.

3. In a saucepan, add fruit, 1/3 (or a little more) cup sugar, 1/4 cup water, and cornstarch. Cook over medium heat, stirring occasionally, until sauce thickens and is bubbly. Set aside.

4. In a small bowl, stir together egg and milk, then add to flour crumb mixture. Stirring until just moistened (don't over mix). It will be very thick.

5. Transfer fruit to a square baking dish. Using a spoon, drop topping into large mounds on top of filling.

6. Bake for 20-25 minutes (mine took 20 minutes, that's how awesome the Chambers oven is). Let cool and then serve with whipped cream or ice cream.