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Summer Fest: Peach and Blueberry Cobbler

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Gaby

Ingredients

  • 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

Instructions

  • 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.