Old Fashioned Peach & Blueberry Cobbler

Old Fashioned Peach & Blueberry Cobbler

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 6-8

    • About This Recipe

    “Great fruit combination! Serve with a dollop of whipped cream or ice cream if you like. Great plain, too.”

    Ingredients

  • 3/4 cuppacked brown sugar
  • 5teaspoonscornstarch
  • 5cupssliced peaches( , canned, drained or fresh, peeled and pitted)
  • 1/2 teaspooncinnamon
  • 4cups fresh blueberries or 4cupsfrozen blueberries
  • 2cupsflour
  • 1/4 cupsugar
  • 1tablespoonbaking powder
  • 3/4 teaspoonsalt
  • 1/2 cupchilled butter
  • 1cupmilk
  • 1teaspoonvanilla

    • Directions

  • In a large saucepan, combine brown sugar and cornstrch; stir in peaches and cinnamon.
  • Cook& stir over med heat until mixture boils and thickens.
  • Stir in blueberries.
  • Cover and set aside.
  • Stir together flour, sugar, baking powder and salt.
  • With a pastry blender, cut in butter until mixture resembles cornmeal.
  • Add milk and vanilla; mix lightly with fork until just combined.
  • Bring fruit mixture to a boil; pour into a 4-qt casserole.
  • Drop large spoonfuls of batter onto fruit mixture.
  • Bake at 375 for 25-30 minutes or until batter tests clean.

    • Reviews

  • “This is a very good cobbler recipe, and the colors together were so lovely.I was intrigued by the brown sugar instead of white sugar.The sugar gave it a suprisingly good taste.I didn’t change anything in this recipe.I used frozen peaches (no sugar added), and the sweetness was just right for my taste.Thanks for sharing this great recipe. I will definately make it again.”

  • “This is a great recipe.I used fresh peaches and blueberries and was pretty generous with the cinnamon.I did find that there was a lot of cobbler dough at the end so next time I might make 2/3rds of that recipe instead of the full amount.I think a light sprinkle of coarse sugar mixed with cinnamon would be a nice touch to the cobbler topping too.Very easy to make and loved the use of the brown sugar mixture with the juice.Thanks for sharing.Made for the Under Cover Photo event in the Cooking Photos forum.”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST