Peach Blueberry Cobbler
Juicy sweet-tart fresh peaches and blueberries are a perfect match with the Southern-style rich, biscuity batter topping. Serve warm with vanilla ice cream for the ultimate summer dessert.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Peach Blueberry Cobbler
0
Servings6
Cook Time40 Minutes
Ingredients
½ cup unsalted butter
2 fresh peaches
1 cup blueberries
1 cup granulated sugar + 2 tablespoons granulated sugar
1 cup all-purpose flour
1 beaten egg
Vanilla ice cream, for serving
Directions
- Heat oven to 400 F.
- Melt unsalted butter; reserve.
- Pit and slice the peaches. Arrange peaches and blueberries into a buttered skillet or 8x8-inch baking pan. Sprinkle with 2 tablespoons granulated sugar.
- In a large bowl, mix the remaining 1 cup granulated sugar and all-purpose flour to combine; create a well in center. Add the beaten egg and melted butter. Stir just until flour moistens. Place spoonfuls of batter evenly on top of peach/blueberry mixture.
- Bake 35-40 minutes or until top is golden brown.
- Serve warm with vanilla ice cream.
0 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Directions
- Heat oven to 400 F.
- Melt unsalted butter; reserve.
- Pit and slice the peaches. Arrange peaches and blueberries into a buttered skillet or 8x8-inch baking pan. Sprinkle with 2 tablespoons granulated sugar.
- In a large bowl, mix the remaining 1 cup granulated sugar and all-purpose flour to combine; create a well in center. Add the beaten egg and melted butter. Stir just until flour moistens. Place spoonfuls of batter evenly on top of peach/blueberry mixture.
- Bake 35-40 minutes or until top is golden brown.
- Serve warm with vanilla ice cream.