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Blueberry and Peach Cobbler

15 INGREDIENTS • 7 STEPS • 1HR 20MINS

Blueberry and Peach Cobbler

Recipe
5.0
2 ratings
This recipe comes from Chef Thomas Keller’s cook book Ad Hoc at Home. His recipe used blueberries but you can use whatever fruit you want. I had some peaches on hand so I used those and a handful of blackberries. With cherries in season, you can use cherries, strawberries, or even try some rhubarb!
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
This recipe comes from Chef Thomas Keller’s cook book Ad Hoc at Home. His recipe used blueberries but you can use whatever fruit you want. I had some peaches on hand so I used those and a handful of blackberries. With cherries in season, you can use cherries, strawberries, or even try some rhubarb!
1HR 20MINS
Total Time
$3.99
Cost Per Serving
Ingredients
Servings
8
us / metric
Fruit
Peach
5
Peaches, sliced
Lemon
1
Lemon, zested
1 Tbsp zest per 8 servings
Ground Cinnamon
as needed
Ground Cinnamon
Fresh Blackberry
1 handful
Fresh Blackberry
Topping
Baking Soda
as needed
Baking Soda
Baking Powder
as needed
Baking Powder
Buttermilk
1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
419
Fat
11.4 g
Protein
6.9 g
Carbs
74.1 g
Add to plan
logo
Blueberry and Peach Cobbler
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Mix together the Fresh Blueberries (6 cups), Peaches (5), and Fresh Blackberry (1 handful) with All-Purpose Flour (2 Tbsp), Granulated Sugar (4 Tbsp), and the zest of a Lemon (1). Spread into the bottom of a 9x13 baking dish or 11" square. Allow those fruit to juice!
step 2 Mix together the Fresh Blueberries (6 cups), Peaches (5), and Fresh Blackberry (1 handful) with All-Purpose Flour (2 Tbsp), Granulated Sugar (4 Tbsp), and the zest of a Lemon (1). Spread into the bottom of a 9x13 baking dish or 11" square. Allow those fruit to juice!
step 3
Sift together the All-Purpose Flour (1 3/4 cups), Baking Soda (as needed), and Baking Powder (as needed). Set aside until needed.
step 4
In a standing mixer with the paddle attachment (or hand mixer), cream the Granulated Sugar (3/4 cup), Unsalted Butter (1/3 cup) until creamy, about 3 minutes. Add the Eggs (2) one at a time until combined.
step 5
Alternate between adding the flour and Buttermilk (1/2 cup), adding the flour THREE times and the buttermilk TWICE (start and end with the flour). Add the flour to parchment paper for an easy pour!
step 5 Alternate between adding the flour and Buttermilk (1/2 cup), adding the flour THREE times and the buttermilk TWICE (start and end with the flour). Add the flour to parchment paper for an easy pour!
step 6
The batter will be thick. Spoon six large dollops over the cobbler. Mix the Granulated Sugar (1 Tbsp) and Ground Cinnamon (as needed) together. Sprinkle the cinnamon/sugar on top.
step 6 The batter will be thick. Spoon six large dollops over the cobbler. Mix the Granulated Sugar (1 Tbsp) and Ground Cinnamon (as needed) together. Sprinkle the cinnamon/sugar on top.
step 7
Bake for 50 minutes to 1 hour, or until the topping is golden brown and fully cooked. Serve with fresh mint and ice-cream for extra deliciousness.
step 7 Bake for 50 minutes to 1 hour, or until the topping is golden brown and fully cooked. Serve with fresh mint and ice-cream for extra deliciousness.
Tags
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American
4th of July
Comfort Food
Shellfish-Free
Kid-Friendly
Father's Day
Vegetarian
Dessert
Summer
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