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Peach Blueberry Cobbler

 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.
Nutritional 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.