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Peach Berry Cobbler

Peach Berry Cobbler

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Amy Posont

Amy Posont

The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
  3. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
  4. Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Reneered
90

Reneered

8/14/2007

While I liked this very much, I would make the following changes: Use less sugar in the topping, and more in the fruit; increase the fruit, and/or omit the water, so it will be less soupy and have more concentrated fruit flavor.

Basg
43

Basg

6/23/2007

This was good, peaches and blueberries are always a great combination. However, I had two small problems with the recipe. Firstly, I found the fruit layer a drop too tart. I usually cut the sugar in recipes, but here even I think it needs more sweetner. In addition, as a I try more and more cobblers I'm finding that there are two basic types - with the dough on top or the dough on bottom. It seems that when the dough is on top (like it is here) you tend to get a compote with cake floating on top, not a real cobbler. I think I'm going to keep looking for more dough on bottom recipes.

Janet
33

Janet

8/29/2003

Very quick and easy. I used frozen peaches from last summer and it turned out great! The topping more cake like (like my grandmother's) vs. biscuit like (like my mother's). The dish needs to be at least 8" sqaure and 2" deep - my dish was a bit shallow and a lot of the juices ran over.

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