Add ¼ cup of the sugar. Add more to taste if the fruit isn't sweet.
Let stand for 30 minutes.
Preheat the oven to 350°.
Melt the butter in a 9x9-inch baking dish or a large iron skillet.
Mix the dry ingredients together in a medium mixing bowl.
Add the buttermilk to the flour mixture and stir until smooth.
Pour the batter over the melted butter in the bottom of the pan. DO NOT STIR.
Spoon the fruit evenly over the batter then gently pour the juice over all.
Bake for 35-45 minutes, or until the fruit has risen to the top and the batter is golden brown.
Cool slightly before serving. Serve warm with vanilla ice cream or sweetened whipped cream.
Notes
Storage:You can store the cobbler covered in an airtight container or covered with plastic wrap in the refrigerator. Leftovers will keep for about three days.This does freeze pretty well for up to 3 months.Tips:
Whatever you do, don't stir the cobbler batter after pouring it over the melted butter.
Don't strain the fruit juice from the peaches and blueberries. During the baking process, the natural sugars in the juice will caramelize around the edges—so tasty! Plus, the natural sugar helps thicken the cobbler filling to gooey, warm perfection.
If you're using a regular baking dish, you'll need to melt the butter in a small bowl and pour it into the dish. If you choose to use a skillet, you can place it in the oven to melt the butter.