Peach Blueberry Cobbler
This peach blueberry cobbler is the easiest summer dessert, starring sweet peaches and juicy berries baked under a golden, buttery crust! Here are my tips for a next level cobbler (frozen or canned fruit works, too!).
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Yield
- 8
Ingredients 12
- 4 cups peeled and sliced peaches (2 pounds; about 3 large or 4 medium; see Notes)
- 1 ½ cups blueberries; see Notes (or more cups peaches)
- ⅓ cup plus ½ cup granulated sugar, divided, plus more for sprinkling
- 1 tablespoon cornstarch (or arrowroot powder)
- 2 teaspoons cinnamon
- 2 tablespoons lemon juice , plus 1 teaspoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
- 1 egg yolk
- 2 teaspoons vanilla extract
Method 4
- 01
Preheat the oven to 350°F.
- 02
Make the filling: Peel and slice the peaches. In a medium bowl, mix the peaches and blueberries with the ⅓ cup sugar, cornstarch, cinnamon, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- 03
Make the topping: Meanwhile, in another large bowl, combine the flour, ½ cup sugar, baking powder, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles. Place the crumbles onto the fruit. Sprinkle with a little extra granulated sugar over the top.
- 04
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers for up to 4 days. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.
Provenance
- recipe-clones/acouplecooks-data
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