Blueberry and Peach Cobbler

Blueberry - Peach Cobbler

It is peach season and what goes great with peaches? Blueberries of course. Well, at least if you picked a lot and have them in the freezer, like me. 

When my BIL brought me peaches, I wanted to make a peach cobbler but then I realized that I had lots of blueberries from when we picked them.  You might remember that for my FIL birthday, I gave him a series of cards, one for each month that entitled him to a dessert from me. I thought this would make a great birthday dessert. 

Some people cut up the the fruit, mix it with sugar and spices and put that in a pan and then add the topping. 

I like to precook my fruit. I place the peaches and the blueberries in a pot with sugar and cornstarch and cook it, then add it to the pan and place the topping on and bake. 

I was trying to get a good picture before hubby was taking it to his Dad. I couldn't take a serving out but tried to scoop it up a little so you could see the filling underneath. (first picture)  The contractors had arrived and I was trying to find a place to take pictures. That didn't work too well. 

FIL loved it. He really liked having the peaches and blueberries together. 

Recipe                                                                                Print

Blueberry and Peach Cobbler

Ingredients:

Fruit Base:

2 lbs of peaches (6 cups sliced)

1 10 oz bag of frozen blueberries

1/3 cup of sugar

3 tablespoons cornstarch

2 tablespoons packed brown sugar

1 tablespoon fresh lemon juice

1/8 teaspoon kosher salt

Topping:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cold unsalted butter

1 cup + 2 tablespoons heavy cream

1/3 cup sugar

Directions:

1. preheat oven to 375 degrees F. Remove pit from peaches, peel and slice into slices. Combine in pan with blueberries, sugar, cornstarch, brown sugar, lemon juice and salt. Cook for about 8 - 10 minutes until mixture starts to thicken  and peaches begin to soften. Pour into the bottom of a deep 12 inch pan.

* you can also mix all of the fruit ingredients together and place in bottom of pan without cooking. It will take longer to bake. 

2. Whisk together the flour, baking powder, salt and sugar. Cut butter into small pieces and then cut into flour with a pastry blender or fingers to make clumps no larger than pea size.

3. Add 1 cup of cream and stir until a soft sticky dough forms. Arrange dough over fruit. Brush with remaining 2 tablespoons of cream. 

4. Bake for 1/2 hour or until top is golden and fruit is bubbling. Cool on rack for an hour before serving.

* If not precooking the fruit, you will need to bake for about 1 hour.  If topping browns too quickly, cover with foil.  I would check in about 3/4 of an hour. 

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