"Is it too much to ask for there to be a warm peach cobbler waiting for me each night when I come home?" my husband asked me this week.

"Yes," I said.

"How about once a week?" he replied.

"Is it too much for me to ask for there to be a warm peach cobbler ready for me?" I countered. I didn't pull out my usual comeback about how in a few weeks they'd be ripping his child from my body, but he usually reads my posts. So there.

We were both joking. It's pretty typical of our regular banter.

But memories of the peach cobbler I made at the beach are fresh in my mind and I'll admit that the big bowl of peaches from the farmers market beckons. So he may be getting what he asked for (just don't get your hopes up if you're reading this sweetie).

Back at the beach, my sister-in-law brought along a recipe for a blueberry cobbler. It was absolutely delicious. We also had some peaches that were getting way to ripe too. So I made it another night, substituting peaches for blueberries. It was just as good.

So here's a recipe for peach or blueberry cobbler - and probably peach blueberry cobbler.

1 stick butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 to 4 cups of fresh blueberries or peaches (peeled and sliced)

Melt the butter in an 8 or 9 inch square pan in the oven while you preheat it to 375 degrees. Mix together the flour, sugar, baking powder and salt. Add milk and vanilla to the mixture. Put the fruit on the bottom of the baking dish with the melted butter. Pour the cobbler batter over the fruit. 

Bake for 45 minutes to aan hour until the crust is golden brown. Serve with some vanilla ice cream or whipped cream. I actually grew up eating cobbler and crisp with a little milk poured over it.

Looking for more recipes? Go to www.trianglemom2mom.com/eat and check back here every Wednesday.