Blueberry and Peach Cobbler Recipe
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
- 2 cups sliced peeled fresh peaches
- 1 cup blueberries
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter, softened
- 1. In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm. Yield: about 6 servings.
1 serving (1 piece) equals 265 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 386 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein.
Reviews for Blueberry and Peach Cobbler
"The fruit and sauce were good but the topping was blah. I will not make this again."
"I have had practically this identical recipe since 1962 but mine calls for fresh nutmeg which, I think, gives the special flavor that this version is lacking. Here is my tried & true recipe for Peach-Blueberry Cobbler==>Combine in saucepan: 1/4 cup sugar; 1/4 cup light brown sugar, packed; 1 rounded Tablespoon cornstarch; 1/4 cup water. Bring to boil over medium heat stirring constantly until thick (will be just slightly thick). Add 1 Tablespoon lemon juice; 3 cups freshly sliced & peeled ripe peaches; and 1 cup fresh blueberries. Gently mix and pour fruit mixture into an 8x8" casserole.Cobbler Topping==>Sift together into mixing bowl: 1 cup all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 cup sugar (may use a bit less); and 1/2 teaspoon salt. Add 1/2 cup whole milk and 1/4 cup soft unsalted butter and beat until smooth. Spoon cobbler topping over fruit.Sprinkle cobbler topping with a mixture of:1 Tablespoon sugar and 1/4 teaspoon freshly ground nutmegBake at 375 degrees F. for 40 to 45 minutes or until topping is done in the center. Recipe may be doubled for baking in a 9x13" pan or casserole dish. Enjoy! Caryn Wiggins of Columbus, IN"
"This was awesome. I used some suggestions and only cooked about 40 minutes. Also added the almond extract to the crust. So good and not too sweet. Everyone loved it."
"Very good! I used frozen peaches and blueberries, thawed and they worked just fine. A nice taste of summer in the middle of winter!"
"The whole family enjoyed this dessert! I loved that it was not too sweet. We used slightly less ripe fruit and baked for only 35 minutes per one of the other suggestions. I also used 4 tbsp of brown sugar instead of half white in the filling and added cinnamon to filling and crust. We'll definitely be making this again"
"This was a very tasty dish, my family & friends enjoyed it! I did think that it did not need so much cook time, and will try again maybe cooking for 30 mins instead of 50. As all the fruit was so delicious & ripe when I made it, it would have been nice if it did retain some of it's texture in the final dish. The blueberries really turned to liquid, which was nice, but a little less cooked would have been more interesting to me. I also added a sprinkle of cinnamon to the fruit as well as to the topping...and served with a scoop of vanilla gelato....very nice flavors"
"This was very good - not overly sweet. I used a gluten free flour blend and it turned out well. Served with vanilla ice cream, it is a nice summer treat that uses fresh summer fruits - peaches and blueberries."
"I added a sprinkle of cinnamon to the fruit and about 1/4 tsp almond flavoring to the topping. Very yummy recipe! The amount of sugar doesn't overwhelm the natural sweetness of the fruit."