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Peach & Blueberry Cobbler

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I adapted this recipe from "Our Best Bites". This cobbler would work very well with just about any kind of fruit-- a berry combination, just blueberries... use your imagination! I had some frozen peaches and leftover fresh blueberries, and I was very pleased with how beautifully this cobbler turned out! The dough has a touch of lemon zest, and just the right balance of sweet. It's very tender, as long as you don't overwork the dough. The cinnamon streusel, as it bakes, wafts throughout the house-- so comforting. We love our cobbler served warm, with vanilla ice cream. Fresh whipped cream works well, too! Please visit my food blog "A Feast for the Eyes" where I show you how to make this.


3 cups all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
¼ tsp. table salt
Tbsp. baking powder
c. sugar
½ c. (1 stick) salted butter*
2 eggs
1 c. heavy cream
zest of one lemon or orange (optional, but delicious)
16 oz fresh or frozen peaches, peeled and cut into even slices
1 pint fresh or frozen blueberries
½ cup (up to ¾ cups) sugar
1 Tbsp. fresh lemon juice
3 Tbsp Clearjel** (optional)
Streusel Topping:
½ c. sugar
¼ c. + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature
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*I like to grate either frozen or cold butter. This makes cutting it into flour so much easier! **Instant Clearjel is a product you can order via King Arthur Flour. Added to sugar, it helps to thicken fruit pie fillings. Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside. In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside. Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside. Toss the peaches and blueberries with 3/4 cup sugar, with the Clearjel mixed into the sugar-- if you are using it) . (Add 1/4 more sugar, if desired), and 1 Tbsp fresh lemon juice. Spread the fruit over the prepared “crust.” Drop the remaining dough over the berries and set aside. (I use a small ice cream scoop). Whisk together the sugar, flour, and cinnamon for the struesel topping. Cut in the butter (I grated this, too) until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with sweetened whipped cream or vanilla ice cream.

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