Cobblers are probably one of my all time favorite desserts. I think it’s because I convince myself I’m eating just fruit and then I don’t really think about the sugar or butter that goes along with it 🙂 Well, I guess it doesn’t really matter, because there is just no way I could ever say no to a cobbler. Especially one that is stuff with fresh peaches and blueberries. (and then perhaps served with a dollop of ice cream… ummm yes please)
This week for Summer Fest, after the last amazing Eggplant celebration, we are celebrating Peaches! Peaches are one of the most versatile stone fruits around! You can use them in desserts, ice creams, jams and jellies. You can dry them and eat them like candy. You can make preserves and even chutneys and serve them over a grilled pork chop! Another favorite is to grill them. Yup, stick them right on the grill and let them get all nice and cozy with the flames and serve them with yet another scoop of ice cream.
This Peach and Blueberry Cobbler is a winner though. And it’s probably a good idea for you to make it in the next few weeks while peaches are just around every corner!
In order to make your life extra simple when making this dessert, you’re going to need to blanch the peaches for a hot second or two in order to remove the skins. Word to the wise… don’t try and peel the skin off the moment you take the peach out of the boiling water. It won’t end well. And you might end up chucking a peach across your kitchen after burning your hand. I’m speaking from experience here people 🙂
Once the skins of the peaches are removed, you just throw them into a baking dish with a few handfuls of blueberries, a little hint of lemon juice, salt and brown sugar and then pile on the topping. Then comes the hard part. It has the bake for 45 minutes which requires some patience… something I lack. But it’s worth the wait… because 45 minutes later you are going to have one delectable dessert that people are going to be obsessing over!
Happy Peach and Blueberry Cobbler Baking! Here’s the recipe:
Summer Fest: Peach and Blueberry Cobbler
- For the Filling:
- 12 ripe peaches
- 2 cups blueberries
- 1 tbsp flour
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp salt
- 2 tbsp brown sugar
- For the topping:
- 1 1/4 cup flour
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp butter chilled
- 1 egg
- 1/2 cup buttermilk or 1/2 cup milk with a squeeze of lemon juice if you don't have buttermilk
- 1 vanilla bean seeds removed
- Preheat oven to 375 degrees
Prepare the filling:
- Bring a large pot of water to a boil on the stove
- Add the peaches into the boiling water, a few at a time, and let sit for 45 seconds. Remove with a slotted spoon and set aside to cool. Repeat with remaining peaches.
- Once peaches have cooled enough to hold, peel of the skins and then cut them up into slices and discard the pit.
- Transfer sliced peaches to a baking dish, about 9x9 inches
- Add the blueberries, flour, lemon juice and zest, salt and brown sugar and toss together.
To prepare the topping:
- combine the flour, brown sugar, baking powder, cinnamon and salt in a medium bowl.
- Cut in the chilled butter with a pastry cutter.
- Mix in the egg, buttermilk and vanilla bean seeds and set aside.
- Pile the topping onto the fruit mixture using a spoon and randomly dropping scoops along the surface of the cobbler.
- Place dish into the oven and bake for 45 minutes until the top is slightly puffed and golden brown. Let cool for about 10 minutes before serving.