Peach Berry Cobbler

Peach Berry Cobbler

94

"The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg."
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Ingredients

50 m servings 242 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
  3. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
  4. Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

Reviews

94
  1. 113 Ratings

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Most helpful positive review

While I liked this very much, I would make the following changes: Use less sugar in the topping, and more in the fruit; increase the fruit, and/or omit the water, so it will be less soupy and h...

Most helpful critical review

Delicious, but way too soupy. I had to eat it with a spoon! Next time I'll add more fruit, less cornstarch/water mixture. I'll also double the topping next time, as I had barely enough to cov...

While I liked this very much, I would make the following changes: Use less sugar in the topping, and more in the fruit; increase the fruit, and/or omit the water, so it will be less soupy and h...

This was good, peaches and blueberries are always a great combination. However, I had two small problems with the recipe. Firstly, I found the fruit layer a drop too tart. I usually cut the suga...

Very quick and easy. I used frozen peaches from last summer and it turned out great! The topping more cake like (like my grandmother's) vs. biscuit like (like my mother's). The dish needs to...

Very good. I am not a peach cobbler fan but adding the blueberries, I even liked it. My family ate the whole thing in 1 settting!

Delicious, but way too soupy. I had to eat it with a spoon! Next time I'll add more fruit, less cornstarch/water mixture. I'll also double the topping next time, as I had barely enough to cov...

Wonderful cobbler! (Note that the crust is cake-like.) The only change I made was to add 1/4 tsp. cinnamon as well as the 1/4 tsp. nutmeg to the sugar coating. Serving warm with vanilla ice c...

I, too, added the blueberries at the end of the cooking-fruit-process so they would be more likely to stay whole and they did. Nothing at all wrong with this recipe, but not GREAT. I like grea...

I made this for our 4th of july cook-out and everyone loved it, especially my teenage son. evey bit was gone that night. The peaches and blueberries really complemented each other. The topping w...

This is a great recipe. I made this recipe for the first time in February when peaches were out of season with 4 cups of blueberries and it was wonderful. Well peaches are in season now so I h...