Description
A delightful Summer Peach and Blueberry Cobbler featuring juicy peaches and sweet blueberries baked under a tender, buttery biscuit topping, perfect for warm-weather dessert cravings.
Ingredients
Scale
Fruit Filling
- 4 large peaches, peeled and sliced
- 1 cup blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Cobbler Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cobbler evenly.
- Prepare Fruit Filling: In a large bowl, combine the sliced peaches, blueberries, 1/2 cup granulated sugar, lemon juice, vanilla extract, and cornstarch. Toss gently to coat all the fruit evenly. Then, pour the fruit mixture into a 9×9-inch baking dish, spreading it out evenly.
- Make Cobbler Topping: In a separate bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in the cold cubed unsalted butter until the mixture resembles coarse crumbs. Gradually stir in the milk just until combined to form a soft batter.
- Assemble Cobbler: Drop spoonfuls of the cobbler topping over the fruit filling, covering as much of the fruit as possible but leaving some exposed for bubbling. Sprinkle the tablespoon of coarse sugar evenly over the topping to add crunch and sweetness.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the cobbler topping is golden brown and the fruit filling is bubbly and thickened.
- Cool and Serve: Remove the cobbler from the oven and let it cool for a few minutes. Serve warm, ideally with a scoop of vanilla ice cream for an indulgent summer dessert.
Notes
- To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to ice water before peeling.
- For a crispier topping, you can brush the biscuit topping with a little milk before sprinkling with coarse sugar.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- Try substituting blackberries or raspberries for blueberries for a different berry flavor.
