Description
A delightful Summer Peach and Blueberry Cobbler featuring sweet, juicy peaches and blueberries baked under a golden, buttery biscuit topping. This easy-to-make dessert is perfect for warm weather and is best enjoyed warm with a scoop of ice cream.
Ingredients
Scale
Fruit Filling
- 4 large peaches, peeled and sliced
- 1 cup blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cobbler.
- Prepare Fruit Filling: In a large bowl, combine the sliced peaches, blueberries, granulated sugar, lemon juice, vanilla extract, and cornstarch. Mix well to coat all the fruit evenly. Pour this mixture into a 9×9-inch baking dish, spreading it out evenly.
- Make the Topping: In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the milk just until combined to form a soft batter.
- Assemble Cobbler: Drop spoonfuls of the prepared topping evenly over the fruit filling in the baking dish. Sprinkle the top with coarse sugar to add a crunchy texture after baking.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges.
- Cool and Serve: Remove the cobbler from the oven and let it cool slightly, about 5-10 minutes. Serve warm, ideally with a scoop of vanilla ice cream for extra indulgence.
Notes
- Peeling the peaches makes for a smoother texture in the filling but is optional depending on preference.
- Use fresh or frozen blueberries; if using frozen, do not thaw before mixing.
- Make sure the butter is very cold to create a flaky topping texture.
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- Can be stored covered in the refrigerator for up to 3 days and reheated before serving.
