Description
Sweet Southern blueberry peach cobbler delivers classic comfort with juicy summer fruit nestled beneath a golden, buttery biscuit topping. Warm spices and fresh berries create a perfect dessert that invites you to savor each spoonful of homemade deliciousness.
Ingredients
Scale
Fruits:
- 3 pounds (1.36 kilograms) peaches (peeled, pitted, sliced into eighths)
- 2 cups (300 grams) blueberries
Sugars and Flavor Enhancers:
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) light brown sugar (firmly packed)
- 2 rounded tablespoons crystallized ginger (minced, optional)
- 2 tablespoons (25 grams) sugar (for cinnamon sugar topping)
- 1 ½ tablespoons (19 grams) sugar (for biscuit topping)
Dry and Wet Ingredients:
- 3 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (diced)
- 1 ½ cups (180 grams) flour
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- ½ cup (120 milliliters) milk
- ½ teaspoon ground cinnamon
Serving Options:
- Freshly whipped cream
- Ice cream
Instructions
- Prepare peaches by scoring a delicate crosshatch at the base of each fruit. Submerge in boiling water for 30-40 seconds, then rapidly transfer to an ice bath. Gently remove skins and slice the peaches into uniform wedges.
- Heat the oven to 350°F (175°C). Generously coat a 9×13-inch (23×33 centimeters) baking dish with butter or cooking spray. Position the dish on a rimmed baking sheet to catch potential fruit drippings.
- In a spacious mixing bowl, combine sliced peaches, fresh blueberries, minced ginger, brown sugar, granulated sugar, cornstarch, freshly squeezed lemon juice, and pure vanilla extract. Thoroughly blend the ingredients, ensuring each fruit piece is evenly coated.
- Transfer the fruit mixture into the prepared baking dish, distributing it in an even layer. Strategically dot the surface with small cubes of cold unsalted butter.
- For the cobbler topping, whisk together all-purpose flour, baking powder, kosher salt, and granulated sugar in a separate bowl. Gradually pour in whole milk, stirring until the batter reaches a thick, slightly lumpy consistency.
- Gently drop spoonfuls of the cobbler batter over the fruit, creating a rustic, uneven coverage. Sprinkle a mixture of ground cinnamon and additional sugar across the top.
- Bake in the preheated oven for 50-60 minutes, or until the topping turns a golden brown and the fruit filling bubbles vigorously around the edges.
- Remove from the oven and allow to cool slightly. Serve warm, accompanied by a scoop of vanilla ice cream or a dollop of freshly whipped cream. Store any remaining cobbler in the refrigerator, covered, for up to 3 days.
Notes
- Peel peaches with a quick boiling technique that makes skin slip off effortlessly.
- Prepare fruit filling by combining fresh blueberries and ripe peaches with warm spices for a vibrant summer dessert.
- Create a rustic batter that transforms into golden, tender biscuit-like topping when baked.
- Use cornstarch to help thicken fruit juices and prevent a runny cobbler texture.
- Cinnamon sugar sprinkled on top adds delightful caramelized crunch and extra sweetness.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 325 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: <1mg