Peach Blueberry Cobbler



The combination of fruit in a peach blueberry cobbler remind me of grandma's kitchen.

I remember my grandfather bringing home flats of fresh peaches from the market - the smell of ripe peaches would fill the entire kitchen. Something about that smell still says 'summer' to me.

This combination of peaches and blueberries makes a wonderful summer treat, for far less work and at a fraction of the calories of a pie.

Blueberry Peach Cobbler

Serves 6 - 8

Filling

3 cups sliced peaches, fresh peeled or canned (fresh is tastier in season)
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
2 Tbsp all-purpose flour

1. Toss fruit and dry ingredients until fruit is well-coated.
2. Place in 8*8 or 9*9 inch greased cake pan, and pat firmly into place with the back of a spoon.
3. Follow Cobbler or Crisp Topping instructions below, depending on your preference.

Cobbler Topping

Preheat oven to 400F

1 1/2 cups all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp butter or margarine
2 tsp grated orange rind
2/3 cup milk
Sugar for sprinkling on top

1. Combine dry ingredients in medium bowl
2. Cut it butter until mixture resembles fine crumbs
3. Stir in orange rind
4. Add milk and mix in lightly with a fork to make a soft dough
5. Gently knead 12 times on a lightly floured board
6. Roll out and cut into one square for each serving
7. Arrange over fruit
8. Bake in preheated oven for about 25 minutes, or util topping is browned and fruit bubbling

Peach Blueberry Crisp Topping

Preheat oven to 350F

1/2 cup all-purpose flour
3/4 cup rolled oats
1/2 cup brown sugar
1/4 cup butter, melted

1. Mix dry ingredients until combined
2. Add melted butter and toss until mixture is damp
3. Sprinkle over fruit mixture, and pat down with spoon or spatula
4. Bake in center of preheated oven for 60 minutes, or until topping is golden and fruit is tender


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