Peach and Blueberry Cobbler

4.67 from 3 votes

Cobblers are probably one of my all time favorite desserts. I think it’s because I convince myself I’m eating just fruit and then I don’t really think about the sugar or butter that goes along with it.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Filling:

12 ripe peaches
2 cups blueberries
1 tablespoon flour
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon salt
2 tablespoon brown sugar

For the topping:

1 ¼ cup flour
⅓ cup brown sugar
2 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
6 tablespoon butter chilled
1 egg
½ cup buttermilk or ½ cup milk with a squeeze of lemon juice if you don't have buttermilk
1 vanilla bean seeds removed

Instructions

Preheat oven to 375 degrees

Prepare the filling:

Bring a large pot of water to a boil on the stove
Add the peaches into the boiling water, a few at a time, and let sit for 45 seconds. Remove with a slotted spoon and set aside to cool. Repeat with remaining peaches.
Once peaches have cooled enough to hold, peel of the skins and then cut them up into slices and discard the pit.
Transfer sliced peaches to a baking dish, about 9x9 inches
Add the blueberries, flour, lemon juice and zest, salt and brown sugar and toss together.

To prepare the topping:

combine the flour, brown sugar, baking powder, cinnamon and salt in a medium bowl.
Cut in the chilled butter with a pastry cutter.
Mix in the egg, buttermilk and vanilla bean seeds and set aside.
Pile the topping onto the fruit mixture using a spoon and randomly dropping scoops along the surface of the cobbler.
Place dish into the oven and bake for 45 minutes until the top is slightly puffed and golden brown. Let cool for about 10 minutes before serving.

Notes

Serve this with ice cream or whipped. cream.

Nutrition