This is the main content.
Blueberry-Peach Cobbler
Recipes
Blueberry-Peach Cobbler
10 servings
2 hours, 15 minutes total (Active 15 minutes)

Ingredients

  • 2 lb fresh peaches
  • 1 (10 oz) bag frozen blueberries
  • ⅔ cup sugar, divided
  • 3 tablespoons cornstarch
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon lemon juice
  • ⅛ teaspoon + ½ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup cold unsalted butter
  • 1 cup + 2 tablespoons heavy whipping cream

Steps

    1. Preheat oven to 375°F. Peel peaches, if desired, and remove pits; cut peaches into ¾-inch-thick wedges (about 6 cups). Place in large bowl: peaches, blueberries, ⅓ cup sugar, cornstarch, brown sugar, lemon juice, and ⅛ teaspoon salt; stir to combine. Transfer mixture to deep, oven-safe 12-inch skillet (or baking dish).
    2. Combine in medium bowl: flour, baking powder, ½ teaspoon salt, and remaining ⅓ cup sugar until blended. Cut butter into small pieces, then work into flour mixture using pastry blender (or fingertips) until mixture is evenly crumbly.
    3. Add 1 cup heavy cream to flour mixture; stir until soft, sticky dough forms. Spread dough over filling; brush with remaining 2 tablespoons cream.
    4. Bake cobbler on middle rack 1 hour or until topping is golden and juices are bubbling. Cool on wire rack 1 hour before serving.

    Note: If topping is browning too quickly, cover loosely with foil during last 5–10 minutes of baking.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅒ recipe serving: Calories 390, Total Fat 19g, Sat Fat 12g, Trans Fat 0.5g, Chol 55mg, Sodium 190mg, Total Carb 51g, Fiber 3g, Total Sugar 26g, (Incl. 16g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 6%