Peachy Blueberry Cobblers Recipes

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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.

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.

PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
1 cup blueberries
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch
1 large egg
3 tablespoons unsalted butter, melted and cooled
1/4 cup heavy cream
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of table salt
1 teaspoon baking powder
Vanilla ice cream (optional)

Steps:

  • Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
  • Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
  • Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.

BLUEBERRY AND PEACH CRISP



Blueberry and Peach Crisp image

Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.

Provided by Meg&Mom

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 12

2 (10 ounce) packages frozen sliced peaches(such as Cascadian Farm®), thawed and drained
1 (10 ounce) package frozen blueberries(such as Cascadian Farm®), thawed and drained
2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons white sugar
½ cup old-fashioned oats
⅓ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup chopped almonds
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
  • Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
  • Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 37.7 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 43.1 mg, Sugar 27.6 g

PEACHY BLUEBERRY COBBLERS



Peachy Blueberry Cobblers image

"We love the combination of fruit as well as the ease of preparation for this dessert," shares Carmen Edwards of Midland, Texas. "Sometimes I double the recipe and serve it to guests. Everyone is always happy when they arrive at my house to find these comforting cobblers waiting for them."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 2% milk
2 tablespoons butter, melted
3/4 to 1 cup fresh or frozen sliced peeled peaches, thawed
1/4 cup fresh or frozen blueberries, thawed
Vanilla ice cream, optional

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Combine the milk and butter; stir into dry ingredients until smooth. Pour into two 8-oz. ramekins or custard cups coated with cooking spray. Top with peaches and blueberries. , Bake at 350° for 30-35 minutes or until fruit is tender. Serve warm with ice cream if desired.

Nutrition Facts : Calories 300 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 528mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.

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 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

BLUEBERRY PEACH COBBLER



Blueberry Peach Cobbler image

A delicious easy healthy cobbler. I love the way the peaches and blueberries taste and how they mix together. This cobbler's moist bread is halfway inbetween cake and biscuit. A definite winner! It's one of my favorites!

Provided by Jo2678

Categories     Dessert

Time 1h15m

Yield 7-9 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 cup blueberries (fresh or frozen)
1 cup canned peach

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, combine the flour, sugar, baking powder and salt.
  • Add milk and mix well.
  • Lightly spray casserole dish with nonstick cooking spray and pour batter into dish.
  • Pour fruit ontop of batter.
  • Bake 1 hour until golden brown and set.
  • Delicious hot or cold.

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.

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

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From tastetoronto.com


EASY BLUEBERRY PEACH COBBLER | RUSTIC FAMILY RECIPES
2021-07-17 In a medium bowl combine the sugar, lemon zest and flour. Put the fruit in a large pot, then add the sugar mix. Toss to combine. Cook over medium heat, stirring frequently, until all the berries release their juices, all the flavors meld together and the liquid has thickened a …
From rusticfamilyrecipes.com


PEACH BLUEBERRY COBBLER – SMITTEN KITCHEN
2010-07-15 Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish. Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender.
From smittenkitchen.com


SKILLET BLUEBERRY PEACH COBBLER: RECIPE - GREATIST
2021-09-02 INSTRUCTIONS. Preheat grill to about 400° F, using an indirect heat source, or preheat oven to 375° F with a rack in the middle. Pour blueberries and peaches (or …
From greatist.com


PEACH AND BLUEBERRY COBBLER | SHE'S NOT COOKIN'
2021-08-19 Preheat oven to 375°F. Grease 9x-13-inch baking dish and set aside. Peel peaches and slice, then set aside. In a small bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Stir well to combine. In a large bowl, combine sliced peaches, blueberries, lemon juice and sugar mixture. Stir gently to …
From shesnotcookin.com


PEACH-BLUEBERRY COBBLER RECIPE | MYRECIPES
Step 1. Preheat oven to 400°. Advertisement. Step 2. Combine first 4 ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400° for 15 minutes. Step 3.
From myrecipes.com


PEACH AND BLUEBERRY COBBLER - RECIPES | BLUE JEAN CHEF
Instructions. Pre-heat the oven to 400°F. Combine the sugar, cornstarch and a pinch of salt in a large bowl. Add the peaches, blueberries and lemon juice and toss the fruit so that everything is coated with the sugar mixture.
From bluejeanchef.com


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