This is a print preview of "Blueberry-Peach Cobbler" recipe.

Blueberry-Peach Cobbler Recipe
by Nancy Miyasaki

Blueberry-Peach Cobbler

This makes a wonderful mid-late summer treat when fresh peaches and nectarines are in abundance. You can substitute nectarines, apricots, Pluots, and other fruits for the peaches if they look better. I've made a number of cobbler recipes and this is the best. You won't be disappointed!

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
Cook time: Servings: 8

Goes Well With: vanilla ice cream

Ingredients

  • Fruit:
  • 1/2 cup granulated sugar
  • 2 Tbsp flour
  • 1/2 tsp grated lemon rind
  • 1/4 tsp salt
  • 3 cups chopped, peeled peaches or nectarines (approx. 2 lbs)
  • 2 cups fresh blueberries
  • 1 Tbsp fresh lemon juice
  • Top:
  • 1 1/3 cups flour
  • 1/3 cup granulated sugar
  • 1/2 tsp baking pwdr
  • 1.4 tsp salt
  • 3 Tbsp butter, sliced into pieces
  • 2/3 cup low-fat buttermilk
  • 1 1/2 Tbsp turbinado sugar

Directions

  1. Preheat oven to 400 F.
  2. Prepare filling by combining sugar, flour, lemon rind and salt in a large bowl. Add peaches and blueberries with juiceand stir. Spoon mixture into an 8 inch baking dish coated with cooking spray (Pam, etc.). Bake at 400 F for 15 minuts.
  3. Prepare topping by combining flour, granulated sugar, baking powder, and salt, stirring with a whisk. Cut in butter with a blender or with two knives. Add buttermilk and stir until moist.
  4. Remove dish from oven and drop dough on to mixture in 8 roughly equal rounds. Sprinkle the turbinado sugar evenly onto the dough.
  5. Bake at 400 F for another 25 minutes or until golden.
  6. To serve, scoop one large spoonful of cobbler, along with one biscuit, into each bowl. Serve as is or ala mode with vanilla ice cream.