Peach Blueberry Cobbler
Peach blueberry cobbler mixes two classic cobblers in one and the tartness of the blueberries pairs perfectly with the sweetness of the peaches.
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Servings: 9 serving
Equipment
- 9x13 baking pan
Ingredients
blueberry compote
- 6 cup blueberries
- 1/2 cup granulated sugar mix with 2 TB cornstarch
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
Bread topping
- 257 grams all-purpose flour 2 cups + 2 TB
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 6 tablespoon butter, melted
- 3-4 peaches, sliced or diced sub with 30oz canned peaches drained
Topping
- 2 tablespoon granulated sugar mix with 1/2 tsp cinnamon for topping
Instructions
- Preheat the oven to 350℉.
- In a pot, add in the blueberries on a medium heat. Allow them to heat up and start to release their juices while you occasionally stir them. After they have darkened and you see the juices flowing heavily, add in the sugar and cornstarch mix. Stir that in and continue to stir until thickened. Once thickened, remove from the heat and turn off the stove. Pour in the lemon juice and vanilla extract. Fold those in and add the blueberries into the baking pan.
- In a bowl, add in the flour, sugar, baking powder and salt. Then, pour in the milk and butte, then whisk until smooth.
- Next, fold the peaches into the batter then place the batter on top of the blueberries in the pan. Lastly, sprinkle the cinnamon and sugar mixture across the top then place in the oven. Note: you can make it look "fancy" by adding whole peach slices across the top, sprinkle the cinnamon and sugar after adding the peach slices.
- Allow to bake for 30 minutes but check the center for doneness. Use a toothpick or fork to test this.
- Once finished, remove from the oven and allow to cool before serving, enjoy.
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