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Blueberry-Peach Cobbler
Recipes
Blueberry-Peach Cobbler
10 servings
2 hours, 15 minutes total (Active 15 minutes)
Ingredients
  • 2 lb fresh peaches
  • 1 (10 oz) bag frozen blueberries
  • ⅔ cup sugar, divided
  • 3 tablespoons cornstarch
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon lemon juice
  • ⅛ teaspoon + ½ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup cold unsalted butter
  • 1 cup + 2 tablespoons heavy whipping cream
Steps
  1. Preheat oven to 375°F. Peel peaches, if desired, and remove pits; cut peaches into ¾-inch-thick wedges (about 6 cups). Place in large bowl: peaches, blueberries, ⅓ cup sugar, cornstarch, brown sugar, lemon juice, and ⅛ teaspoon salt; stir to combine. Transfer mixture to deep, oven-safe 12-inch skillet (or baking dish).
  2. Combine in medium bowl: flour, baking powder, ½ teaspoon salt, and remaining ⅓ cup sugar until blended. Cut butter into small pieces, then work into flour mixture using pastry blender (or fingertips) until mixture is evenly crumbly.
  3. Add 1 cup heavy cream to flour mixture; stir until soft, sticky dough forms. Spread dough over filling; brush with remaining 2 tablespoons cream.
  4. Bake cobbler on middle rack 1 hour or until topping is golden and juices are bubbling. Cool on wire rack 1 hour before serving.
Note: If topping is browning too quickly, cover loosely with foil during last 5–10 minutes of baking.

Amount per ⅒ recipe serving: Calories 390, Total Fat 19g, Sat Fat 12g, Trans Fat 0.5g, Chol 55mg, Sodium 190mg, Total Carb 51g, Fiber 3g, Total Sugar 26g, (Incl. 16g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 6%