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Blueberry Peach Cobbler

Blueberry Peach Cobbler
"This delicious cobbler smells so good while it's in the oven, your mouth will be watering before it's finished baking" assures Roni Goodell of Spanish Fork, Utah. "Believe me--there will be no leftovers!" TIP: "Serve it warm with cream or ice cream--my family's favorite," Roni suggests.
6-8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1/2 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground mace
  • 1/4 cup sherry or unsweetened apple juice
  • 5 cups sliced peeled peaches
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped pecans
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons baking powder
  • Dash salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup milk
  • 1 egg, lightly beaten

Directions

  • In a large saucepan, combine the brown sugar, cornstarch and mace.
  • Stir in sherry until blended. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Add the peaches, blueberries, pecans,
  • butter and lemon juice. Pour into a greased shallow 2-qt. baking
  • dish.
© Taste of Home 2013

2 of 2

Blueberry Peach Cobbler (continued)

Directions (continued)

  • For topping, in a small bowl, combine the flour, sugar, baking powder
  • and salt. Cut in butter until coarse crumbs form. Stir in milk and
  • egg. Spoon over fruit mixture.
  • Bake at 400° for 25-30 minutes or until bubbly and a toothpick
  • inserted in the topping comes out clean. Serve warm. Yield: 6-8
  • servings.
© Taste of Home 2013