Easy dessert perfection: Cute cobbler cups featuring juicy summer blueberries and peaches, topped with a buttery biscuit crust.

I probably don't need to wax poetic with you about the awesomeness of summer fruit, do I?

I hope not. I mean, just look at that fruit, juicy goodness up there, would you?!

Blueberries + Peaches 4 Evah

And I don't think it was merely a coincidence that the universe decided to have both blueberries and peaches hitting their stride at the same time in the summer. They are simply perfect together in so many juicy ways.

But as much as I love to eat both blueberries and peaches fresh, by the handful or slice, respectively, or to freeze them by the bagful for winter smoothies, they are amazing to cook with as well. A blog oldie but goodie, my blueberry bread is a house favorite and I keep meaning to re-make those blueberry cobbler bars before the berries are gone this year (plus, they deserve a new photo shoot, don't you think?). And if you haven't added the peach cake muffins to your late summer breakfast rotation, you need to fix that ASAP.

Cobbler Dessert Perfection

One of my all-time favorite ways to cook these two superstar summer fruits, however, has got to be cobbler. Crisps and crumbles are fine and all, but I just love love LOVE that cobbler biscuit topping.

Because there are only two of us, I turned my favorite larger cobbler recipe into a smaller one that can be made in individual portions. If you double this recipe, you can either make a bunch of cups (fun for a dinner party) or one big cobbler in an 8 x 8 (ish)-inch baking dish (but it will need to bake about 10 minutes longer).

But I'm biased to the cuteness of the individual cobbler cups, which are just the right amount for dessert -- or heck, leftover for breakfast, if we're being honest.

What's your favorite summer fruit to bake into a juicy cobbler? Leave a comment: The Ninj wants to know.

Blueberry Peach Cobbler Cups

(Inspired by Joy of Cooking)
Yields about 4 servings, depending on the size of the ramekin or custard cup used (and can easily be doubled).

Ingredients:
2 cups fresh blueberries
1 cup peaches, peeled, pitted and chopped
3 tablespoons sugar
1 tablespoon cornstarch
1/2 cup plus 3 tablespoons flour
3 teaspoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1/4 cup milk (plus a small amount for brushing the dough)
coarse sugar for sprinkling

Directions:
Preheat the oven to 375 degrees.

In a small bowl, combine the first four ingredients (berries through cornstarch), tossing gently to combine. Divide the fruit mixture evenly among four 6-ounce ramekins or custard cups.

In another medium bowl, whisk together the flour, 3 teaspoons sugar, baking powder and salt. To this add the butter and, using your hands or a pastry blender, cut the butter into the flour mixture until only tiny pieces remain (should look like coarse sand). Add the milk and stir just until blended. Divide the dough evenly among the ramekins, using damp fingers to ensure it covers the surface of the fruit mixture. For each ramekin, brush the top of the dough lightly with a little milk and sprinkle with a little coarse sugar.

Place the ramekins on a baking sheet and bake for about 30 minutes or until the dough is golden and the fruit is bubbling. Cool slightly before serving or serve at room temperature.

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