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Homemade Blueberry-Peach Cobbler

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Homemade Blueberry-Peach Cobbler
  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 8
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This recipe is so good-looking you should pause for a second before you dig in. Feast with your eyes. Then feast with your mouth. Then feast with your family, if you feel like sharing.
by: Tablespoon Kitchens
Updated Feb 19, 2018

Ingredients

Biscuit Dough

  • 1 1/2 cups Immaculate Baking Co.™ organic all-purpose flour
  • 1/4 cup cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cut into pieces
  • 3/4 cup cold milk

Filling

  • 1/2 cup cane sugar
  • 3 tablespoons Immaculate Baking Co.™ organic all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 7 1/2 cups sliced fresh peaches (about 9 peaches) or 3 bags (12 oz each) frozen peaches, thawed as directed on bag
  • 1 tablespoon lemon juice
  • 2 cups fresh blueberries

Steps

  • 1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In medium bowl, stir together 1 1/2 cups flour, 1/4 cup sugar, the baking powder, 1/2 teaspoon cinnamon and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
  • 3
    In 4-quart saucepan, stir together 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon and the ginger. Stir in peaches and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in blueberries. Spoon hot fruit mixture into baking dish. Immediately drop biscuit dough by 12 spoonfuls onto hot mixture.
  • 4
    Bake 25 to 28 minutes or until biscuits are golden brown. Cool 15 minutes before serving.

Expert Tips

  • tip 1
    Frozen peaches are always available — if fresh peaches aren’t in season, you can substitute.
  • tip 2
    Serve with homemade whipped cream or your favorite ice cream

Nutrition Information

No nutrition information available for this recipe
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