Peach Blueberry Cobbler
A delightful dessert combining juicy peaches and tart blueberries, perfect for any summer occasion.
Ingredients
Fruit Filling
- 4 cups peaches, sliced 1/8th to 1/4 inch thick Bright, golden hue and sweet fragrance.
- 3 cups blueberries These add a burst of juicy flavor.
- 1/2 cup granulated sugar Enhances the fruit’s natural sugars.
- 3 tablespoons cornstarch Thickens the fruit mixture.
- 1/2 whole lemon, juice and zest Elevates the overall flavor profile.
- 1 teaspoon pure vanilla extract Rounds out the taste.
- 1/2 teaspoon cinnamon Adds a hint of warmth.
- pinch kosher salt Enhances sweetness.
Cobbler Topping
- 1 1/3 cups all-purpose flour Forms the basis of the topping.
- 1/4 cup granulated sugar Caramelizes to a golden brown while baking.
- 2 teaspoons baking powder Acts as a leavening agent.
- 1/2 teaspoon kosher salt Balances the sweetness.
- 1/2 cup (1 stick) butter, cold Creates a flaky texture.
- 2/3 cup buttermilk Adds moisture and tang.
Instructions
Preparation
- Preheat your oven to 375 degrees F.
- In a large bowl, toss together the sliced peaches, blueberries, sugar, cornstarch, lemon juice, zest, vanilla, cinnamon, and salt. Let the mixture sit for 10 minutes.
- In another bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture is crumbly.
- Stir in the buttermilk until just combined. Be careful not to overmix.
Baking
- Pour the fruit filling into a 9 x 13 inch baking dish, spreading it evenly.
- Drop spoonfuls of the topping over the fruit.
- Bake for about 45 minutes until the top is golden brown and the fruit filling is bubbly.
- Let your Peach Blueberry Cobbler cool for 15 minutes before serving.
Notes
Consider adding oatmeal to the topping for texture. Adjust sugar based on the sweetness of the peaches. For a gluten-free option, substitute all-purpose flour with a gluten-free blend.