Fresh Peach Blueberry Cobbler Recipes

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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.

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.

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 :

BLUEBERRY-PEACH COBBLER



Blueberry-Peach Cobbler image

Looking for a fruit dessert? Then try this blueberry and peach cobbler - a delicious warm dessert made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 6

Number Of Ingredients 15

8 medium fresh peaches (about 2 lb), peeled, each cut into 6 wedges
1 cup fresh blueberries
1 tablespoon cornstarch
1/2 cup granulated sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
Dash salt
1 cup Original Bisquick™ mix
1/4 teaspoon ground nutmeg
2 tablespoons milk
2 tablespoons butter or margarine, softened
2 tablespoons granulated sugar
2/3 cup chopped walnuts
2 teaspoons milk, if desired
1 tablespoon coarse sugar

Steps:

  • Heat oven to 400°F. In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches. Transfer to ungreased 8-inch square (2-quart) glass baking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir. Bake 10 to 12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).
  • Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
  • Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 teaspoons milk. Sprinkle with coarse sugar.
  • Bake 25 to 30 minutes or until biscuits are deep golden brown and bottom of center biscuit is no longer doughy. Cool 10 minutes on cooling rack. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 37 g, TransFat 1 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

FRESH PEACH AND BLUEBERRY COBBLER



Fresh Peach and Blueberry Cobbler image

Summer is the best time of the year because fresh, organic, local fruit is so readily available! This is a recipe I put together trying to stay with clean foods, local fresh fruit, and nut flour. I do not eat gluten free, but I love the way nut flours work in baked good. So this one is made using almond flour rather than wheat flour (but wheat would work fine) and I used very ripe fruit so didn't need all the sugar in other recipes. Turned out delicious! A definite keeper!

Provided by MsTeechur

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups fresh peaches
1 cup fresh blueberries
2 teaspoons cinnamon
1 tablespoon cornstarch
1/3 cup sucanat or 1/3 cup white sugar
1 teaspoon baking powder
2/3 cup almond flour or 2/3 cup flour
1/4 cup butter
1/4 cup hot water

Steps:

  • Bring a large pot of water to boil, and have a large bowl with cold (ice) water standing by. Drop the peaches into the boiling water one a time. Keep them in there for no more than a minute, then take out and immediately put into cold water. The skins will slide right off!
  • Slice peaches into a prepared baking dish. Add blueberries. Mix 1 tsp of the cinnamon and all of the cornstarch. Note, I do not add additional sweetener to the fruit, but you might want to if they are not ripe, or not in season.
  • Melt the butter and let it cool a bit. Mix together the baking powder, the additional cinnamon, sucanat (which is dried sugar cane juice and is AWESOME), almond flour (or you can go half almond flour with wheat flour, or just go with wheat flour), and butter. Add the hot water until it is the conisistency of a sweet bread batter. Pour over your fruit and bake at 425 for 30-40 minutes or until the top is golden brown.

Nutrition Facts : Calories 89.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 96.6, Carbohydrate 9.8, Fiber 1.7, Sugar 6.7, Protein 0.8

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

FRESH PEACH BLUEBERRY COBBLER



Fresh Peach Blueberry Cobbler image

Make and share this Fresh Peach Blueberry Cobbler recipe from Food.com.

Provided by Bliss

Categories     Dessert

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 11

6 cups sliced peeled peaches
2 teaspoons lemon juice
1 cup blueberries
1 tablespoon sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/3 cup sugar
1 1/4 teaspoons baking powder
4 tablespoons margarine
1/2 cup low-fat milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°.
  • In a large bowl, combine peaches and lemon juice; mix gently.
  • Add blueberries, sugar, cornstarch; mix to combine.
  • Spoon into an ungreased 9" square pan and bake for 15 minutes.
  • Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
  • cut in margarine with a pastry blender or fingers.
  • Stir in milk and vanilla.
  • Drop batter in spoonfuls over fruit (it will spread).
  • Bake for an additional 30 minutes, or until golden brown.

SKILLET BLUEBERRY-PEACH COBBLER



Skillet Blueberry-Peach Cobbler image

Provided by Kelsey Nixon

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon cornstarch
3 large peaches, peeled, pitted, and cut into 1/2-inch thick wedges
2 1/2 cups blueberries
1 tablespoon fresh lemon juice
Lemon zest, optional
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons sugar
3/4 teaspoons salt
6 tablespoons cold unsalted butter, cut into small pieces or grated
1/2 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees F.
  • For the filling:
  • In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
  • For the topping:
  • Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
  • Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
  • Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.

PEACH BLACKBERRY COBBLER



Peach Blackberry Cobbler image

"This is great for a large family group or church dinner during peach season. The rest of the year canned peaches are fine, but, of course, fresh is best. As we say, 'Jersey Fresh!'" -Marguerite Shaeffer of Sewell, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 15

12 medium peaches, peeled and sliced
1/3 cup all-purpose flour
1/4 cup honey
3 tablespoons lemon juice
1/4 teaspoon salt
3 cups fresh blackberries
TOPPING:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter, cubed
1-1/4 cups buttermilk
1 tablespoon coarse sugar

Steps:

  • In a large bowl, combine the peaches, flour, honey, lemon juice and salt; let stand for 15 minutes. Fold in blackberries. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., For topping, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Make a well in the center; pour in buttermilk. Stir just until a soft dough forms. Drop by tablespoonfuls over fruit mixture; sprinkle with coarse sugar. , Bake at 400° for 40-45 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.,

Nutrition Facts : Calories 263 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 5g fiber), Protein 4g protein.

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From chefsandrecipes.com


FRESH APPLE, PEACH AND BLUEBERRY COBBLER
2019-06-17 3 to 4 fresh large peaches, peeled and cut into chunks. 1 1/2 to 2 cups fresh blueberries. 1 tablespoon lemon juice, Optional. 1/4 cup sugar. 1 tablespoon cornstarch. 2 teaspoons ground cinnamon. 1/4 stick butter or margarine or 2 tablespoons. Spray a 2 to 3 quart baking dish with cooking spray. Sprinkle the lemon juice over the apples to keep ...
From thesouthernladycooks.com


FRESH PEACH COBBLER | SOUTHERN LIVING
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired. Step 4. Bake at 375°F for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
From southernliving.com


PEACH-BLUEBERRY COBBLER - WHISK & SHAKE
2021-07-04 Step 1 Preheat oven to 350F. Place butter in a 13 x 9 baking dish and melt it in the oven, about 8-10 minutes. Step 2 In a large bowl, combine peaches, blueberries, 1 cup of sugar, and lemon juice. Stir and let sit while you make the batter. Step 3 In a mixing bowl, whisk together flour, baking powder, salt and the remaining 1 cup sugar.
From whiskandshake.com


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