Peach-Blueberry Cobbler recipe
A nice blueberry cobbler recipe to try !
Blueberry Cobbler Recipe INGREDIENTS
Topping:
INSTRUCTIONS FOR BLUEBERRY COBBLER RECIPE :
Wash the peaches and blueberries in cold water. Cut the peaches into thin slices. You may peel them if you want to, but I find they taste just as good unpeeled, and it’s less work.
Instead of trying to halve the peaches, gently slice the fruit off the pit.
When peaches are sliced, add the blueberries and set aside.
To prepare the topping, place the flour, 1/2 cup of sugar and baking powder in a small bowl. Mix together. (Be sure to always use fresh baking powder!) Warm the milk and butter together until lukewarm. Pour all at once into flour mixture and whisk till smooth. Allow to sit for five minutes.
For the filling, place the brown sugar and cornstarch in the bottom of a large skillet. Slowly add the 1/2 cup of cold water and whisk until sugar has dissolved. Add the peaches and blueberries; combine to coat. Cook over medium heat, stirring until mixture is thick and bubbly. Add the butter and lemon juice, gently fold mixture together.
Pour fruit into an ungreased, 13×9 (or 1 and 1/2 quart) baking dish. Spoon topping in mounds over the hot filling.
Sprinkle with cinnamon and coarse sugar. Place baking dish on a foil lined cookie sheet, and bake for 35 minutes, until topping is lightly browned, and filling is bubbly.
The blueberry cobbler recipe is ready to serve warm, or at room temperature with whipped cream, non-dairy topping, or vanilla ice cream...enjoy it !
Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup softened, unsalted butter
- pinch of sea salt
- 1/4 cup packed brown sugar
- 1 tablespoon corn starch
- 1/2 cup cold water
- 3 cups fresh, sliced peaches
- 1 cup fresh blueberries
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 2 tablespoons coarse sugar
- 1/4 teaspoon cinnamon
INSTRUCTIONS FOR BLUEBERRY COBBLER RECIPE :
Wash the peaches and blueberries in cold water. Cut the peaches into thin slices. You may peel them if you want to, but I find they taste just as good unpeeled, and it’s less work.
Instead of trying to halve the peaches, gently slice the fruit off the pit.
When peaches are sliced, add the blueberries and set aside.
To prepare the topping, place the flour, 1/2 cup of sugar and baking powder in a small bowl. Mix together. (Be sure to always use fresh baking powder!) Warm the milk and butter together until lukewarm. Pour all at once into flour mixture and whisk till smooth. Allow to sit for five minutes.
For the filling, place the brown sugar and cornstarch in the bottom of a large skillet. Slowly add the 1/2 cup of cold water and whisk until sugar has dissolved. Add the peaches and blueberries; combine to coat. Cook over medium heat, stirring until mixture is thick and bubbly. Add the butter and lemon juice, gently fold mixture together.
Pour fruit into an ungreased, 13×9 (or 1 and 1/2 quart) baking dish. Spoon topping in mounds over the hot filling.
Sprinkle with cinnamon and coarse sugar. Place baking dish on a foil lined cookie sheet, and bake for 35 minutes, until topping is lightly browned, and filling is bubbly.
The blueberry cobbler recipe is ready to serve warm, or at room temperature with whipped cream, non-dairy topping, or vanilla ice cream...enjoy it !
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