Last weekend, I believe it was, my cousins (Heather and Wendy) came for a visit with their kids.  It was nice to see them.  A few weeks earlier we took Heather, her kids, and Aunt Jean geocaching in Plymouth.  We had blast doing that.  This time however, was a nice laid back family barbeque.  After the food and ice cream, Skip, Heather, and I went to play gathers.  Gramma has an old cherry tree in the hay field and some blueberry bushes behind the barn.  Heather took home a bunch of blueberries to pancakes with (I think) while Skip and I took home blueberries and cherries to make cobbler.  It came out so yummy.

Cherry-Blueberry Cobbler

1 c. all-purpose flour
2 T. sugar
1-1/2 t. baking powder
1/4 t. salt
1/2 t. ground cinnamon (optional)
1/4 c. butter, cut up
6 c. fresh pitted tart red cherries & blueberries
1 c. sugar –> if you’re using all blueberries, use 3/4 c. sugar; if you’re using all cherries, no change
3 T. cornstarch –> if you’re using all blueberries, use 2 T. cornstarch; if you’re using all cherries, no change
1 egg
1/4 c. milk
2 t. sugar (optional)
1/8 t. ground cinnamon (optional)

1. Preheat oven to 400F.  For biscuit topper, in medium bowl stir together flour, the 2 T. sugar, baking powder, salt, and 1/2 t. cinnamon.  Cut in butter until mixture resembles coarse bread crumbs; set aside.
2. For filling, in a large saucepan combine cherries, blueberries, 1 c. sugar, and cornstarch.  Cook over medium heat until cherries/blueberries release juices, stirring occasionally.  Continue to cook, stirring constant, over medium heat until thickened and bubbly.  Keep the filling hot.
3. In a small bowl stir together egg and milk.  Add to flour mixture, stirring just to moisten.  Transfer hot filling to a 2-quart square baking dish.  Using a spoon, immediately drop batter into six mounds on top of filling.  If desired, combine the 2 t. sugar with 1/8 t. cinnamon; sprinkle over biscuits.
4. Bake for 20 to 25 minutes or until biscuits are golden.  Cool in pan on a wire rack for 60 minutes.