Warm, gooey fruit enrobed in a cakey batter and baked to a golden, tender crumb. Serve this cobbler warm -- with or without a scoop of vanilla, it's the best part of summer.
Preheat the oven to 375°. Spray a 9" square baking pan with vegetable spray and set aside.
FOR THE FRUIT FILLING:
In a large bowl add the peaches, blueberries, lemon zest and 1/4 cup of sugar. Toss to combine and set aside to macerate.
FOR THE BATTER:
In a small bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
In a medium bowl, beat the sugar and eggs together until light and fluffy. Add the butter and milk and beat to combine.
Stir the flour mixture into the wet ingredients until just combined. Transfer the batter to the prepared baking dish.
Evenly spoon the fruit (and juices) over the batter. Place the baking dish on a rimmed sheet pan (to catch any leaks) and bake for 28-35 minutes or until golden brown. (Note, center may seem a little underdone, but it should be a bit loose and syrupy when you cut into it.)
Let the cobbler rest for 10 minutes before serving. Great with vanilla ice cream, whipped cream or powdered sugar. I like it plain.