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Blueberry Peach Cobbler

SUBMITTED BY: Roni Goodell

"'This delicious cobbler smells so good while it's in the oven, your mouth will be watering before it's finished baking' assures Roni Goodell of Spanish Fork, Utah. 'Believe me--there will be no leftovers!' TIP: 'Serve it warm with cream or ice cream--my family's favorite,' Roni suggests."
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1/2 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground mace
  • 1/4 cup sherry or unsweetened apple juice
  • 5 cups sliced peeled peaches
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped pecans
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • Dash salt
  • 1/4 cup cold butter
  • 1/4 cup milk
  • 1 egg, lightly beaten

DIRECTIONS

  1. In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry or juice until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish.
  2. For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. Bake at 400 degrees F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2008 by Kelly
I've made this twice now, the second time I substitued blackberries instead of the blueberries... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2008 by emmym
This cobbler looks as good as it tastes. The topping browned beautifully, and the fruit... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2008 by SaraJ
Mine didn't turn out so well, and I bake all the time. The top browned nicely, and my... MORE


 
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