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Peach Blueberry Cobbler

July 10, 2017

Print Recipe
Peach Blueberry Cobbler
This summer dessert takes no time at all to make. The hardest part is removing the peach skins but even then- it comes together in a snap. The topping is the perfect cross between a sweet pie crust and a shortbread cookie which is always my favorite. Serve with vanilla bean ice cream and you're all set!
Course Dessert
Prep Time 15 Minutes
Cook Time 45 Minutes
Passive Time 0 Minutes
Servings
Servings
Ingredients
Filling
  • 2 Pounds Peaches A good way to estimate how many peaches you need is to set as many into your pie dish as you can and add two or three more.
  • 1 Cup Blueberries
  • 1/8 Cup Granulated Sugar
Topping
  • 1/2 Cup Softened Butter
  • 1/4 Cup Granulated Sugar
  • 1 Cup flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tsp vanilla extract
  • 1 Tsp Nutmeg and/or cinnamon Optional!
Course Dessert
Prep Time 15 Minutes
Cook Time 45 Minutes
Passive Time 0 Minutes
Servings
Servings
Ingredients
Filling
  • 2 Pounds Peaches A good way to estimate how many peaches you need is to set as many into your pie dish as you can and add two or three more.
  • 1 Cup Blueberries
  • 1/8 Cup Granulated Sugar
Topping
  • 1/2 Cup Softened Butter
  • 1/4 Cup Granulated Sugar
  • 1 Cup flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tsp vanilla extract
  • 1 Tsp Nutmeg and/or cinnamon Optional!
Instructions
  1. Preheat oven to 350. Spray pie pan or baking dish with non-stick spray.
  2. Prepare peaches by slicing an x into the bottoms just through the skins.
    Peach Blueberry Cobbler
  3. Drop x'ed peaches into a pot of boiling water for three minutes then transfer immediately into an ice bath. Remove from ice water and gently peel the skins off of the peaches. Slice peaches and remove pits.
  4. Spread prepared peaches and blueberries into pie dish.
  5. Sprinkle with 1/8 cup of granulated sugar.
  6. Mix all topping ingredients together using an electric beater then spread out in clumps onto the top of the fruit.
  7. Place pie plate on a foil lined baking sheet with sides to catch and juices that might drip over the sides.
  8. Bake for 35- 45 minutes or until topping is golden brown.
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Hey there! I’m Jacquie. Wife to my hockey loving sweetheart, Mama of four humans, seven chickens, and one labradoodle. I am a quilter, artist, photographer and Mom figuring out how to inspire other families to live their most creative life. Come say hi!
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