Peach and Huckleberry Cobbler
Webb and Dowd Simpson
6 peaches, peeled and sliced
1 cup huckleberries, blackberries or blueberries
2 tsp lemon zest
2 tsp freshly squeezed lemon juice
½ cup sugar
¼ cup flour
1 package sugar cookie dough
Preheat oven to 350 degrees. Combine peaches, huckleberries, lemon zest and lemon juice, and let the fruits absorb the juices for about 10 minutes. Next, add the sugar and flour.
Mix gently and allow the mixture to sit for about 5 minutes. Spoon the mixture into a rectangular glass cooking dish or individual ramekins.
Unwrap the sugar cookie dough. If the dough has pre-cut squares, squish each square so it is slightly flat, and place one on top of each ramekin (if there is leftover dough, go back and place a second squished square on each ramekin) or space evenly throughout the glass dish (in this case, the cookie dough should touch and slightly overlap).
Place the dessert in the center of the oven and cook for about 40-45 minutes. The topping should have golden edges and the fruit juices should bubble. Serve warm with a scoop of vanilla ice cream.