Peach-a-Berry Cobbler
From jaki44 13 years ago
- 35 minutes to make
- Serves 6
This is a summery favorite peach cobbler recipe of mine. I can't remember where I got it, but I've had it for years. It's a combination of two fruits with a really fluffy topping. A little different version of cobbler.
Ingredients
- 1 cup all purpose flour shopping list
- 1/2 cup sugar shopping list
- 1-1/2 tsp. baking powder shopping list
- 1/2 cup milk shopping list
- 1/4 cup butter or margarine, softened shopping list
- 1/4 cup packed brown sugar shopping list
- 1 tbl. cornstarch shopping list
- 1/2 cup cold water shopping list
- 3 cups sliced fresh peaches shopping list
- 1 cup fresh blueberries (can also use raspberries) shopping list
- 1 tbl. butter or margarine shopping list
- 1 tbl. lemon juice shopping list
- 2 tbl. coarse granulated sugar shopping list
- 1/2 tsp. ground nutmeg or cinnamon shopping list
- vanilla ice cream (optional) shopping list
How to make it
- Preheat oven to 350.
- For Topping - Stir together flour, 1/2 cup granulated sugar, and baking powder. Add milk and 1/4 cup butter or margarine all at once. Stir until smooth; set aside.
- For Filling - In a medium saucepan stir together brown sugar and cornstarch; stir in cold water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add 1 tablespoon butter and lemon juice, stir until butter is melted. Pour into 1-1/2 quart ungreased casserole dish. Spoon the topping in mounds over the hot filling; spread evenly over filling. Sprinkle with a mixture of 2 tablespoons coarse sugar and nutmeg or cinnamon. Place on a shallow baking pan in oven.
- Bake cobbler in a 350 degree oven about 35 minutes or until bubbly and a toothpick inserted into crust comes out clean. Serve warm with vanilla ice cream, if desired.
- Enjoy.
The Rating
Reviewed by 3 people-
sounds wonderful luv the peach berry combo thanks for sharing high5
momo_55grandma
in Mountianview loved it
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fabulous!
midgelet
in Whereabouts loved it
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This was fairly easy to make, looked good and tasted good too. My changes were: I used unpeeled nectarines for ease and more color. Using blackberries rather than the blueberries, I did not cook them on the stovetop with the nectarines and syrup, ...more
lovebreezy
in Colorful loved it
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