"Boscoe Bakes".........."Peachy" Fruit Cobbler

As mentioned in an earlier post, I live in a beautiful seaside community that is known for several things, especially it's beautiful beaches.  Once Mother Nature turns up the thermostat and paints the skies blue, this quiet, tranquil town attracts a mob scene of beach goers replete with an artillery of vehicles and traffic jams that can turn a 5 minute commute, into an hour. Most of us "natives" are trained to have everything we could possibly need to survive a beautiful, sunny weekend, and NEVER attempt to leave or re-enter town during the weekend deluge. However, yesterday I had the overwhelming urge to make a "Peachy" type cobbler, so off I went to the super duper market in the next town that was featuring an alluring array of peaches, nectarines, plums, etc. Shopping was fun, and as usual.........very expensive.   Anyway, I returned to town, and as expected, sat in a LONG and SLOW moving procession of beach worshippers hoping to snag a parking spot at one of the beach parking lots.  Usually by noon the lots are full, so people arriving after that have no choice but to continuously circle the town with the hopes that one of the lots will have a cherished vacancy. This gridlock is pure hell, and VERY time consuming. After 50 minutes of swearing I'd never do this again, I finally travelled the 3 miles to my home, and got to work.  

This cobbler is very easy to assemble, and begs for your creative input. Serve it hot with whipped cream or vanilla ice cream. It's also perfect for brunch, served cold with heavy cream or your choice of warm syrup. 

Ingredients:

• 2 pints of fresh raspberries (frozen would work as well)
  
• 1 pint of fresh blueberries (frozen would work as well)
  
• 12 fresh peaches thinly sliced
  
• 8 fresh nectarines thinly sliced
  
• 6 fresh plums thinly sliced
  
• 1 tablespoon of Chambord
  
• 2 large eggs at room temperature
  
• 1-1/2 cups of sugar
  
• 1/2 cup of half and half (I also use light cream)
  
• 2 cups of all purpose flour
  
• 2 teaspoons of baking powder
  
• 1 teaspoon of salt
  
• 2 teaspoons of vanilla extract
  
• 4 tablespoons of melted unsalted butter (half a stick)

Directions:

1. Preheat oven to 350 degrees F
2. Grease a 13"x9" baking dish
3. Arrange fruit medley in the prepared baking dish. In a medium bowl, beat the eggs, sugar, and half and half. In a separate bowl sift together the flour, baking powder, and salt. Stir into the egg mixture. Stir in the vanilla, Chambord and the melted butter. Mix to incorporate thoroughly. Cover the fruit with the batter mixture. 
4. Bake for approximately 40-45 minutes, until the crust is golden brown and the cobbler is juicy and bubbly.