Peach and Blueberry Cobbler

  • Servings: 6-8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 5 cups peaches -- peeled, pitted and cut into thick slices (can use frozen)
  • 2 cups blueberries (can use frozen)
  • 2 tablespoons orange liqueur
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 tablespoons chilled butter -- cut into tablespoon pieces
  • 1/3 cup light cream
  • 2 tablespoons melted butter
  • 2-3 tablespoons sugar
  • Whipped cream or ice cream -- optional


1. Preheat the oven to 425 degrees.

2. For the filling mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a baking dish (9 or 10-inch round Pyrex pie plate or 9 or 10-inch square one) sprayed with non-stick cooking spray.

3. For the dough, in a food processor combine the flour, baking powder, 2 tablespoons sugar and salt; cut in chilled butter and process with cream to make dough.

4. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other, over fruit.

5. Drizzle biscuits with melted butter and sugar and bake for 25-30 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream.


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