This recipe for Peach Blueberry Cobbler came up as I was casting about looking for ways to use up buttermilk. It doesn’t use much buttermilk but that didn’t seem like a good enough reason to skip it!

I halved the recipe, mostly because I only had a half-pint of blueberries. This also meant it would fit into my ramekins, which is a great way for the two of us to portion out baked desserts like this.

This is very simple to pull together, and if you’re making it in a baking pan, you only dirty one bowl. The only change I made was to use lime juice instead of lemon, since I didn’t have a lemon. To fill the ramekins, I counted the peach slices but just let the blueberries go wherever they wanted. And I tried to get a roughly even amount of batter on top of each.

These were pretty perfect in 25 minutes in my oven (on top of a quarter sheet pan for ease moving them around). The fruit turned out the slightest bit too sweet, so if I make these again I might try dialing back the sugar a bit.

I made them in the afternoon, so the first night we ate them room temperature, and the second night we warmed them up in the microwave. Delicious either way!