Do you know that saying, “Easy as Pie”? It should be “Easy as Cobbler!”. Nothing could be more simple than mixing some fresh fruit with sugar and flour and then topping with this simple batter. I promise that when you set it on the table, your family will exclaim, “You LOVE us SO!”. (Ok, not really, but that sounded fun, didn’t it?).
Nothing says summer like a peach blueberry cobbler. Both are in season and they taste divine together. I totally recommend that you take 15 minutes and put this tasty cobbler together.
Those of you who have come to agree with the tastbuds of Mark Spraker should know that Mark said, “This cobbler crust is so light and airy – its wonderful!”.
Recipe Inspiration for Peach Blueberry Cobbler
I actually make a similar cobbler with blackberries and adapted the crust to match the fresh ingredients I had on hand. A friend of mine (Clay’s Mom – from Clays Three Bean Casserole fame) invited me to go pick blueberries with her last week. The deer had already claimed most of the crop, but I was able to pick about 3 cups full. I had several white flesh peaches in the fridge at home – so it seemed the perfect marriage for a dessert when the family was on the way over for dinner.
As it turns out, it was.
I hope you will enjoy this as much as we have!
"Enter through the narrow gate. For wide is the gate and broad is the road that leads to destruction, and many enter through it. 14 But small is the gate and narrow the road that leads to life, and only a few find it. ~ Matthew 7: 13-14
Peach Blueberry Cobbler
Ingredients
For the Filling
- 3 Cups of Blueberries
- 3 Cups of peeled and pitted peaches
- 1 ¼ Cup sugar
- ¼ cup flour
For the Crust
- 2 Cups all purpose flour
- 1 Cup sugar
- 1 tbs baking powder
- ½ teaspoon salt
- ½ Cup whole milk
- ½ Cup cream
- 2 sticks unsalted butter – melted
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon black cardamom
Instructions
- Preheat the oven to 350. Mix the fruit, sugar and flour together for the filling and pour into a 3 quart baking dish.
- In a stand mixer or with a hand mixer, combine the flour, sugar, baking powder and salt together slowly. Add the milk, cream and butter slowly and then beat on medium for 20 secs.
- Spoon the batter over the top of the fruit and make sure it covers completely. Sprinkle the top with the nutmeg, cinnamon and cardamom.
- Place the baking dish on a baking sheet and place in the middle of the preheated oven. Bake x 45 minutes and then check every 5 minutes until golden brown and the batter is set and doesn’t jiggle any longer when you shake the pan.
Bonnie says
Curious about the milk and cream combo. Because of lactose intolerance, we use goat milk (which is whole) but have no cream substitute. Could I just use more milk to replace the cream?
Wendi Spraker says
Hi Bonnie, I've never tried this cobbler with goat milk, but I don't know why it wouldn't work. Give it a go and see what happens! I would love to hear about the results. Use the same amount of whole goat milk for the cream and milk (same total amount).
Lisa says
Absolutely delicious! I’ve made it twice now with Florida peaches & blueberries!
Wendi Spraker says
Wonderful! I'm tickled to hear it!
Jeanne says
Lovely dessert with lots to send home with the family and share with the neighbors, although I don't know that it would have served 12. Worked out well in a deeper baking dish over 2 inches, and didn't overflow much. I also didn't have a hand mixer available so I manually mixed the topping until it was smooth, then spooned it over the fruit.
Everyone loved it.
Wendi Spraker says
Hi Jeanne, Thanks for letting me know. 🙂
Moxie says
Love it!
Cakespy says
Love the deep dish and delicious, fluffy texture of the topping. This looks like a perfect summer treat.
Wendi Spraker says
Thanks cakespy so much. This topping would be great on any type of cobbler - in my opinion. It is much lighter than the ingredients lead you to believe! 🙂 thanks!