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Peach Blueberry Cobbler

I once made a triple recipe of this cobbler for a picnic and it was still warm when I served it. Everyone loved it!

8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

FILLING:
2 cups fresh or frozen sliced peaches
1/3 to 1/2 cup sugar
4 teaspoons quick-cooking tapioca
2 teaspoons lemon juice
1 cup fresh or frozen blueberries
Ground nutmeg
DUMPLINGS:
1 cup (rounded) all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon grated lemon peel
1/4 cup butter
1/2 cup heavy whipping cream or evaporated milk
Vanilla ice cream, optional

Directions

In a 1-1/2-qt. baking dish, combine peaches, sugar, tapioca and lemon
juice. Sprinkle blueberries over top. Sprinkle with nutmeg; set
aside.
For dumplings, combine first five ingredients in bowl; cut in butter
with a pastry blender until mixture resembles cornmeal. Add cream or
milk; stir until dough is mixed and moistened. Drop by
tablespoonfuls over fruit mixture. Sprinkle nutmeg over dumplings.

2 of 2

Peach Blueberry Cobbler (continued)

Directions (continued)

Bake at 400° for 25-30 minutes or until top is golden brown.
Serve warm with ice cream if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 238 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 176 mg sodium, 33 g carbohydrate, 2 g fiber, 2 g protein.