Brown Sugar Peach Blueberry Cobbler Recipes

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PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

The easiest dessert that everybody loves. I got the idea from my mom and she got it from my grandma. The thing I changed is, I don't use a cake mix. I use items from my pantry, and I add blueberries.

Provided by DawnH

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

4 cups canned sliced peaches with juice
1 cup frozen blueberries
¾ cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
  • Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
  • Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 197.5 mg, Sugar 36 g

BROWN SUGAR PEACH BLUEBERRY COBBLER



Brown Sugar Peach Blueberry Cobbler image

A vegan cobbler made with fresh peaches and blueberries and coconut oil instead of butter. Easy to make and delicious served warm with a big scoop of vanilla ice cream!

Provided by Monique of AmbitiousKitchen.com

Categories     Cobbler     Dairy Free     Dessert     Vegan

Time 50m

Number Of Ingredients 15

4-5 medium slightly firm peaches, peeled, pitted and thickly sliced (you should get around 4-5 cups)
1/4 cup brown sugar (or coconut sugar)
1 cup fresh blueberries
1 cup all-purpose flour or whole wheat pastry flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1/3 cup melted coconut oil
3/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
1 teaspoon vanilla
For topping:
extra blueberries
1 tablespoon coconut sugar
1/4 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees F. Grease 9x9 inch pan or 2 quart baking dish with nonstick cooking spray.
  • Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.
  • In medium bowl, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no longer lumpy.
  • Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler.
  • Combine cinnamon and sugar and and sprinkle all over the top of the cobbler. Bake for 35-45 minutes or until fruit is bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt!

Nutrition Facts : ServingSize 1 serving, Calories 246 kcal, Carbohydrate 38 g, Protein 2.6 g, Fat 10 g, Fiber 2.4 g, Sugar 24 g

PEACH BERRY COBBLER



Peach Berry Cobbler image

The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg.

Provided by Amy Posont

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup milk
¼ cup butter, softened
¼ cup packed brown sugar
1 tablespoon cornstarch
½ cup cold water
3 cups fresh peaches - peeled, pitted, and sliced
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
  • In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
  • Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 41.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 153.2 mg, Sugar 27.8 g

PEACH AND BLUEBERRY CRUMBLES



Peach and Blueberry Crumbles image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 5 to 6 servings

Number Of Ingredients 12

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
  • If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

OLD FASHIONED PEACH & BLUEBERRY COBBLER



Old Fashioned Peach & Blueberry Cobbler image

Great fruit combination! Serve with a dollop of whipped cream or ice cream if you like. Great plain, too.

Provided by bert2421

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

3/4 cup packed brown sugar
5 teaspoons cornstarch
5 cups sliced peaches (, canned, drained or fresh, peeled and pitted)
1/2 teaspoon cinnamon
4 cups fresh blueberries or 4 cups frozen blueberries
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup chilled butter
1 cup milk
1 teaspoon vanilla

Steps:

  • In a large saucepan, combine brown sugar and cornstrch; stir in peaches and cinnamon.
  • Cook& stir over med heat until mixture boils and thickens.
  • Stir in blueberries.
  • Cover and set aside.
  • Stir together flour, sugar, baking powder and salt.
  • With a pastry blender, cut in butter until mixture resembles cornmeal.
  • Add milk and vanilla; mix lightly with fork until just combined.
  • Bring fruit mixture to a boil; pour into a 4-qt casserole.
  • Drop large spoonfuls of batter onto fruit mixture.
  • Bake at 375 for 25-30 minutes or until batter tests clean.

BLUEBERRY-PEACH COBBLER



Blueberry-Peach Cobbler image

This mouthwatering cobbler combines the delicious taste of low-country South Carolina blueberries with the wonderful peaches from upstate.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 7

2-1/2 cups fresh or frozen blueberries
2-1/2 cups fresh or frozen sliced peaches
1-1/2 teaspoons lemon juice
3/4 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
4 tablespoons cold butter, cubed

Steps:

  • In a bowl, toss blueberries and peaches with lemon juice. Place in a greased 8-in. square baking pan. In a small bowl, mix oats, flour and brown sugar. Cut in butter until coarse crumbs form. Sprinkle over fruit. Bake at 375° for 40-45 minutes or until cobbler is bubbly and topping is golden brown.

Nutrition Facts : Calories 181 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 62mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.

BLUEBERRY AND PEACH COBBLER



Blueberry and Peach Cobbler image

Everyone loves a peach and blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! -Laura Jansen, Battle Creek, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 6 servings.

Number Of Ingredients 14

2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 cup water
1 tablespoon lemon juice
2 cups sliced peeled fresh peaches
1 cup blueberries
TOPPING:
1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter, softened

Steps:

  • In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.

Nutrition Facts :

PEACH-BLUEBERRY COBBLER



Peach-Blueberry Cobbler image

Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch. When Martha made this recipe on Martha Bakes episode 301, she omitted the blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 14

2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
1 cup blueberries, (about 1/2 pint)
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed light-brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated, peeled fresh ginger
Salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 vanilla bean, halved lengthwise
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
  • Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
  • Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
  • Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

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