Description
This Peach Blueberry Cobbler combines sweet peaches and blueberries in a buttery crust. Easy to prepare, it’s perfect for gatherings or a cozy night in.
Ingredients
Scale
- 4 cups sliced peaches
- 1 1/2 cups blueberries
- 1 tablespoon fresh lemon juice
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- 1 cup white whole wheat flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup milk
Instructions
- In a saucepan, combine peaches, blueberries, sugar, lemon juice, cinnamon, ginger, and a pinch of salt. Cook over medium heat for 2-3 minutes until the sugar dissolves, stirring frequently.
- Take the saucepan off the heat and mix in the vanilla extract. Set the mixture aside.
- Place pieces of butter in a 9×13 baking dish and put it in the oven to melt the butter as it preheats to 350°F.
- In a mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and ginger. Gradually add the milk while stirring until just combined.
- Once the butter is melted, remove the dish from the oven and pour the batter over the butter, spreading it evenly.
- Add the fruit filling and juices on top of the batter. Optionally, sprinkle some turbinado sugar on top before returning the baking dish to the oven.
- Bake in the preheated oven for 35-40 minutes until the top turns golden brown and crisp. Allow cooling for 5 minutes before serving.
Notes
Serve warm with a scoop of vanilla ice cream for an extra treat.
Store leftovers in an airtight container in the fridge for up to three days.
Feel free to substitute other berries based on your preference.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg