Description

This comforting Peach and Blueberry Cobbler combines the fresh flavours of two favourite summer time fruits. A fruity filling is topped with a sweet buttermilk cobbler topping. Topped with a scoop or two of vanilla ice cream, it’s the ultimate summer dessert!

Ingredients

Filling:

6 cups peaches

1 cup blueberries

1 cup granulated sugar

2 tbsp. plus 1 tsp. cornstarch

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

1 tbsp. lemon juice

Cobbler topping:

1 and 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 and 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup, plus 2 tbsp butter, cold and cut into cubes

1 tsp. vanilla extract

1 cup buttermilk

2 tsp. turbinado sugar (to sprinkle on topping)

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Instructions

Preheat oven to 375°F.
Grease 9×13-inch baking dish.
Peel peaches and slice. Set aside.
In a small mixing bowl, combine granulated sugar, cornstarch, cinnamon and nutmeg. Stir to combine.
In a large mixing bowl, combine sliced peaches, blueberries, lemon juice and sugar mixture from Step 4. Stir gently to combine.
Transfer peach and blueberry mixture to greased 9×13-inch baking dish.
FOR COBBLER TOPPING: In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt.
Using pastry blender, or with clean hands, cut in butter until mixture resembles coarse crumbs.
In small bowl, combine buttermilk and vanilla.
Add to flour mixture all at once. Stir just until combined.
Drop by heaping spoonfuls on top of peaches. Don’t worry about covering the entire area, the topping will spread out as it bakes. I like to use an ice cream scoop for this step.
Sprinkle turbinado sugar on top.
Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges when the cobbler is ready.
Let cool 25 to 30 minutes. The fruity sauce will thicken as it cools.
Serve with a scoop of vanilla ice cream.

Notes

Buttermilk substitute – For 1 cup of buttermilk, put 1 tbsp. lemon juice or white vinegar into a measuring cup. Add enough liquid to fill to the 1 cup measuring line. Stir Let stand for 5 minutes, then proceed with recipe.
Turbinado sugar may be substituted with any type of coarse sugar.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 helping
Calories: 468
Sugar: 60.2 g
Sodium: 267.5 mg
Fat: 14.4 g
Saturated Fat: 8.9 g
Trans Fat: 0 g
Carbohydrates: 83.1 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 34.1 mg