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Homemade Blueberry-Peach Cobbler

Homemade Blueberry-Peach Cobbler
  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 8
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.
Updated February 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

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

Nutrition Information

No nutrition information available for this recipe
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