Description
This Peach Blueberry Cobbler is a delightful and vibrant dessert that combines juicy peaches and sweet blueberries under a buttery, golden biscuit topping. Perfect for summer gatherings or a cozy family treat, this cobbler offers a perfect balance of fruity freshness and a tender, slightly crisp crust with a hint of cinnamon and vanilla.
Ingredients
Fruit Filling
- 5 cups fresh peaches, peeled and sliced
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the cobbler evenly.
- Prepare the Fruit Filling: In a large bowl, combine the sliced peaches, blueberries, granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and vanilla extract. Toss gently to mix the ingredients well and coat the fruit evenly. The cornstarch helps to thicken the juices as it bakes.
- Transfer to Baking Dish: Pour the fruit mixture into a 9×13 inch baking dish, spreading it out evenly to create a uniform layer of filling.
- Make the Topping Dough: In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingertips, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Milk and Vanilla: Stir in the milk and vanilla extract just until combined and the dough forms. It should be slightly sticky but manageable. Avoid overmixing to keep the topping tender.
- Top the Fruit: Spread the biscuit dough over the fruit filling by spoonfuls or dollops, covering most of the surface. It’s okay if some fruit peeks through. For extra sweetness and texture, sprinkle coarse sugar over the topping.
- Bake the Cobbler: Place the baking dish in the preheated oven and bake for 40 to 45 minutes or until the topping is golden brown and cooked through, and the fruit filling is bubbling vigorously around the edges.
- Cool and Serve: Remove from the oven and let the cobbler cool for at least 15 minutes to set. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Use ripe but firm peaches to avoid an overly mushy filling.
- If fresh fruit isn’t available, frozen peaches and blueberries can be used; thaw and drain excess liquid before using.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend.
- The topping can be made with buttermilk instead of regular milk for a tangier flavor and fluffier texture.
- Store any leftovers covered in the refrigerator and reheat gently before serving.
