A cherished part of summer is visiting our local family-owned fruit market in Crestwood, Ky, Reardon’s. They always seem to have the freshest and most flavorful selection of summer delicacies, including fresh peaches and blueberries from Huber’s Orchard. Peach and blueberry, baked into a cobbler, makes the most heavenly combination. Throw in a splash of bourbon and scoop of vanilla ice cream and it is nirvana.

Bourbon Peach Blueberry Cobbler

Spray a 9×13 glass casserole with non-stick spray. Preheat oven to 350 degrees

Filling

4 cups fresh peeled peaches

2 cups fresh blueberries

3 tablespoons cornstarch

1/3 cup sugar

1 teaspoon cinnamon

1 tablespoon fresh squeezed lemon juice

¼ cup bourbon

Mix all ingredients in a large bowl. Spread evenly in 9×13 glass casserole.

Topping

1 cup all-purpose flour

1/3 cup brown sugar

Pinch of salt

1 teaspoon cinnamon

1 ½ teaspoon baking powder

1/4 cup cold butter

2 tablespoons milk

Combine flour, brown sugar, salt and cinnamon in a medium sized bowl. Add butter, cutting in with a pastry blender or fork. Dough should be crumbly in pea sized pieces. Add milk and blend together to create dough. Spread evening over the filling mixture.

Bake at 350 degrees for 25-30 minutes or until bubbly and topping is slightly brown. Serve warm with ice cream.