Can’t resist the farm fresh peaches and pints of blueberries that are popping up in farmer’s market stalls all around town? Put the season’s bounty to good use in this blueberry peach cobbler recipe from Lauren Kroesser. It’s a perfectly summery after dinner treat (or breakfast) and it’s easy as pie – even easier, in fact, since you don’t have to roll out the crust.
Blueberry Peach Cobbler
Details
Servings: 6
Ingredients
for the filling
- 2 cups blueberries
- 2 cups peaches, diced
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup sugar
- 1 stick butter, cubed
- 1 cup al purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla
Directions
- Preheat oven to 350 degrees.
- Mix all the filling ingredients together in a bowl and set aside.
- In a food processor, combine cold, cubed butter and all of the dry ingredients for the crust (sugar, flour, salt, baking powder). Pulse until the butter is the size of peas.
- Transfer into a bowl and fold in egg and vanilla by hand.
- Spread the crumble mixture over the fruit and bake in the preheated oven until filling bubbles and the topping is golden brown, approximately 25 minutes.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
