Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz All-purpose flour

  2. 1/2 cup 99g / 3 1/2oz White sugar

  3. 1 1/2 teaspoons 7 1/2ml Baking powder

  4. 1/2 cup 118ml Milk

  5. 1/4 cup 49g / 1.7oz Butter - softened Filling

  6. 1/4 cup 40g / 1.4oz Firmly packed brown sugar

  7. 1 tablespoon 15ml Cornstarch

  8. 1/2 cup 118ml Cold water

  9. 3 cups 711ml Fresh peaches - peeled, sliced in quarters

  10. 1 cup 237ml Fresh blueberries

  11. 1 tablespoon 15ml Butter

  12. 1 tablespoon 15ml Freshly squeezed lemon juice

  13. 2 tablespoons 30ml White sugar

  14. 1/4 teaspoon 1 1/3ml Ground nutmeg

  15. 1/4 teaspoon 1 1/3ml Ground cinnamon Lots of vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add milk and 1/4 cup butter. Stir until all lumps are gone. Set aside. Next, in a medium saucepan, stir together brown sugar and cornstarch; add water. Add peaches and blueberries. Cook and stir gently over medium heat until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter melts. Pour in an ungreased baking dish and spoon mounds of topping over the hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and cinnamon. To avoid spillover in the oven, place baking dish on top of a cookie sheet. Bake cobbler in a 350F oven for 35 minutes or until a toothpick inserted in the crust comes out clean. Serve warm with ice cream, or if you are feeling frisky, whipped cream. If blueberries are not available, you can add one additional cup of peaches to the recipe.


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