Description
A delightful summer cobbler featuring juicy peaches and blueberries, topped with a buttery biscuit crust. Perfect for celebrating Labor Day with a sweet finish.
Ingredients
Scale
- 4 cups sliced fresh peaches
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (for topping)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or a 2-quart casserole dish.
- In a large bowl, combine sliced peaches, blueberries, 1/2 cup sugar, lemon juice, and cornstarch. Toss gently to coat. Pour into prepared baking dish.
- In a separate medium bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. Cut in cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined. Do not overmix. If using cinnamon, stir it in now.
- Drop spoonfuls of the biscuit topping evenly over the fruit filling. It will spread as it bakes.
- Bake for 35-40 minutes, until the topping is golden brown and the fruit is bubbly. Let cool for at least 10 minutes before serving.
Notes
- For a crispier topping, sprinkle a teaspoon of coarse sugar over the biscuits before baking.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgence.
- Frozen peaches and blueberries can be used if fresh are unavailable; thaw and drain excess liquid first.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg