Description
This Blueberry Peach Cobbler is a delightful dessert that brings together the sweetness of fresh peaches and blueberries. With a simple preparation and a buttery cobbler topping, it’s perfect for gatherings or a cozy night in. Enjoy the irresistible flavors of this homemade treat!
Ingredients
Scale
- ⅓ cup (66.67 g) granulated sugar
- 2 tablespoons (24 g) brown sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (140 g) all purpose flour
- ½ cup (113.5 g) cold salted butter, cubed
- ⅓ cup (80 g) buttermilk or regular milk
- 2 tablespoons turbinado sugar for topping
- 3 large peaches peeled and sliced
- 1¼ cups (185 g) blueberries
- 2 teaspoons lemon juice
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) brown sugar
- ½ teaspoon (0.5 teaspoon) salt
- 1½ tablespoons (1.5 tablespoons) cornstarch
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie plate or an 8 or 9-inch square baking dish and set aside.
- In a medium mixing bowl, whisk together the granulated sugar, brown sugar, baking powder, salt, and flour. Add cubed cold butter and mix until the mixture resembles coarse crumbs with chunks of butter. Stir in the buttermilk and set aside.
- In a large bowl, combine the sliced peaches, blueberries, and lemon juice. Add both sugars, cornstarch, cinnamon, salt, and vanilla, mixing well.
- Pour the peach and blueberry mixture, including all its juices, into the prepared baking dish. Spoon the cobbler topping over the fruit and sprinkle with turbinado sugar.
- Bake for 35-45 minutes or until the topping turns golden brown and juices bubble around the edges. Let cool slightly before serving.
Notes
For extra sweetness, adjust the sugar according to your taste preferences.
Serve warm with a scoop of vanilla ice cream for a delicious dessert pairing.
Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 21 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg