Family Sharing – Blueberry Peach Cobbler
I like Jessica’s idea of sharing recipes we’ve made and enjoyed. I’m her Aunt Cami and wanted to share this recent cobbler recipe which I adapted from Cooking Light. During the summer I enjoy baking with fruit and knew I wanted to try this recipe when I saw it. When you make this cobbler you’ll want to use peaches that aren’t superripe so they will hold their shape when they are cooked. Everyone in my family enjoyed this cobbler and gobbled it up. We enjoyed it with a scoop of vanilla ice cream and it made for a delicious dessert!
2.5 Lbs of Peaches (Peeled, Pitted, and Sliced)
1 Tbsp Fresh Lemon Juice
1/2 C. Sugar (Divided)
1/8 Tsp Salt (Divided)
3/4 C + 1 Tbsp All-Purpose Flour (Divided)
1/2 Tsp Bakign Powder
1/4 C. Butter (Softened)
1 Large Egg
1/2 Tsp Vanilla Extract
1/4 + 1/8 C. Buttermilk
1 C. Fresh Blueberries
1 Tbsp Turbinado Sugar
1. Preheat oven to 375 degrees.
2. Places peaches in a large bowl. Drizzle with juice and toss. Add the 1/4 C. of sugar, 1/8 salt, and 1 Tbsp flour to peach mixture; toss to combine.
3. Arrange peach mixture evenly in a 8×8 glass or ceramic baking dish, coated with the cooking spray.
4. Lightly spoon 1/2 C. flour, remianing salt, baking powder, in a bowl. Stir well.
5. Place the remaining sugar and butter in a bowl and beat with a mixer on medium speed until light and fluffy.
6. Add the egg and beat. Stir in vanilla extract. Add flour mixture and buttermilk alternatively to the butter mixture. Start and end with the flour mixture. Beat unitl just combined.
7. Add the blueberries.
8. Spread batter evenly over the peach mixture. Sprinkle with the turbinado sugar. Place the baking dish on a foil lined baking pan. Bake at 375 for 1 hour or until topping is golden and filling is bubbly.
10. Serve and Enjoy!