Cherry Peach Cobbler

Summer fruits are here - peaches may or may not be freestone,  cherries have pits to remove. Both combine to make a wonderful cobbler.  Dark cherries give the cake a blue/green color.  It is wonderfully different.  You can use all Milk or all Almond Milk.  I do not recommend Cake Flour for this recipe - then it would DEFINITELY overflow the pan.  You will note that almonds are not in the oven with the butter.  I decided they would be better toasted.

4 Cups Peeled and Sliced Peaches

2 Cups Pitted and Halved Cherries

1/2 Cup Water

1 Cup Brown Sugar

1 Stick Butter

3/4 Cup Sliced Almonds

1 Cup Sugar

2 Cups AP Flour

1 1/2 Tsp Baking Powder

1 Tsp Baking Soda

3/4 Cup Milk

3/4 Cup Almond Milk

Heat oven to 350 degrees.

Combine Peaches, Cherries, Brown Sugar and Water in a saucepan over medium heat.  Mix well and bring to a boil - cook for 10 minutes.

While fruit cooks, put butter and almonds in a pan.  Put in oven to melt butter.  When melted, remove pan and swirl butter/almonds to coat bottom.

Sift together sugar, flour, baking soda and baking powder.  Wait for fruit to cook.

When fruit is cooked, remove 1/2 cup liquid.  Whisk milks and reserved liquid into dry ingredients.  Pour mixture over melted butter and almonds, DO NOT STIR.

With a slotted spoon, put fruit evenly on top of pan.

GENTLY pour liquid over all.  

Bake for 40 to 45 minutes or until cake has risen to the top and is golden.