Peach Blueberry Cobbler Recipe

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Peach Blueberry Cobbler Recipe

I took my peach cobbler recipe from my favorite Amish cookbook and added blueberries to make this delicious peach blueberry cobbler dessert.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 402kcal

Author: Julie Clark

Ingredients

For the filling:

5 cups fresh sliced peaches about 2 pounds (5-6 fresh peaches)
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 cup water
1 tablespoon salted butter
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pint fresh blueberries about 2 cups

For the cobbler:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons salted butter cold
1 1/4 cups whole milk

For topping:

1/3 cup granulated sugar
2 tablespoons hot water

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Spray a 2 quart baking dish or 9×13 baking pan with cooking spray.
In a medium saucepan over medium low heat, combine the peaches and sugar. Cook and stir gently until gently boiling. 5 cups fresh sliced peaches, 1/2 cup granulated sugar
In a small bowl, combine the cornstarch and water, mixing well. Drizzle this into the peaches and mix. Stir until thickened. 2 1/2 tablespoons cornstarch, 1/4 cup water
Add the butter, cinnamon and vanilla. Mix well. Remove from heat. Gently fold in the blueberries, then pour into the prepared pan. 1 tablespoon salted butter, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1 pint fresh blueberries
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cold butter using a pastry blender. Add in the milk and mix just until combined. Do not over mix! 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 6 tablespoons salted butter, 1 1/4 cups whole milk
Drop the batter onto the peaches by spoonfuls. Sprinkle the 1/3 cup sugar overtop the batter. Drizzle the hot water all over the sugar. 1/3 cup granulated sugar, 2 tablespoons hot water
Bake in the preheated oven for 40 minutes or until the cobbler batter is baked through and the fruit filling is bubbling. The cobbler topping will be very lightly golden brown. Serve warm with a scoop of vanilla ice cream.

Notes

Peeling the peaches is optional. I do not peel the peaches for this cobbler recipe, but you can if you'd like.
You may use frozen peaches and berries, but I prefer to let them thaw and drain first so it doesn't affect cooking time.
Refer to the article above for more tips and tricks.

The calories shown are based on the cobbler being cut into 8 pieces, with 1 serving being 1/8 of the cobbler. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition