The Seasoned MomBlueberry Peach Cobbler
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Ingredients
Serves 8- 2 ½ tablespoons cornstarch
- 2 cups fresh blueberries ((or substitute with frozen blueberries))
- 6-8 cups peeled and sliced fresh peaches (about 7-8 medium peaches) ((or about 2 lbs. frozen, sliced peaches))
- Grated zest and juice of 1 lemon
- ⅓ cup cold buttermilk, (or more if needed)
- Optional, for serving: vanilla ice cream
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup granulated sugar
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 6 tablespoons (¾ stick) cold salted butter, (cubed)
- Coarse sugar
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Steps
- Step 1
Preheat the oven to 425°F.
- Step 2
In a large bowl, combine peaches, blueberries, sugar, lemon zest, lemon juice and cornstarch. Let the mixture sit for 10-20 minutes.
- Step 3
Transfer the peach mixture to a 12-inch cast iron skillet or a 9 x 13-inch baking dish.
- Step 4
In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender, fork, or your fingers, work in the butter until it’s in pea-sized pieces. Add the buttermilk, stirring gently just until dough forms. If the mixture seems too dry, stir in a little bit more buttermilk.
- Step 5
Drop 8 biscuit-sized dollops of the mixture on top of the peaches. Sprinkle with coarse sugar.
- Step 6
Bake until the top is golden brown and the filling is bubbly, about 25-30 minutes for fresh fruit (or 30-35 minutes for frozen fruit). If the top starts to get too dark before the filling is done or the biscuits are cooked through, tent loosely with foil. Let rest for 5-10 minutes. Serve with ice cream, if desired.
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Preheat the oven to 425°F.
Source: The Seasoned Mom
