One of the best things about summer is the variety of fresh fruit in season. Fruit is great to eat on its own as a refreshing treat, but its even better when baked into a dessert… especially a pie or a cobbler.
The difference between pie and cobbler is the crust. Pies have a crust on the bottom and sometimes a crust on the top. Cobblers usually have a biscuit topping that resembles a cobble stone road.
In North Carolina Its PEACH season, and that means lots and lots of peach cobbler. When I was younger my mom would take us to this restaurant called BeachTree on Long Island. One night my friend and I went there for dessert and they had a peach & blueberry cobbler on their menu and OMG it was sooo good!!
After tasting the Peach & Blueberry Cobbler, I attempted to make it at home. I had a pretty good peach cobbler recipe already, so adding blueberries would only enhance it. I forgot all about the peach & blueberry cobbler recipe until I started seeing fresh peaches at all of the farmers market these last few weeks. A few weeks ago I went to the farmers market and instantly thought about peach cobbler. I picked up a few peaches, and then decided to get some blueberries as well. I knew I’d be making an old time favorite Peach & Blueberry Cobbler.
Peach & Blueberry Cobbler
6 fresh peaches (or 6 cups sliced frozen peaches)
2 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp lemon juice
4 tbsp corn starch
1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp salt
6 tbsp unsalted butter, chilled and cut into pieces
1/4 cup water
- Preheat oven to 400 degrees
- In a large bowl combine peaches, blueberries, sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Toss well, and pour into a 9×13 inch backing pan.
- In a large bowl combine crust ingredients; flour, sugar, brown sugar and salt. Blend in butter with your fingers until the mixture resembles a course meal. Stir in water until combined.
- Drop spoonfuls of topping over the peach and blueberry mixture. Bake 30-35 minutes.
** If using frozen fruit make sure its defrosted before mixing with the other ingredients to insure your cobbler doesn’t come out too wet.