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 piece: 265 calories, 9g fat (5g saturated fat), 23mg cholesterol, 386mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 3g 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."