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  • 1 1/2 C flour
  • 3/4 C sugar
  • 2 1/4 Tsp baking powder
  • 3/4 C milk
  • 3/8 C butter or oleo, softened
  • 3/8 C packed brown sugar
  • 1 1/2 T cornstarch
  • 3/4 C cold water
  • 4 1/2 C sliced fresh peaches
  • 1 1/2 C blueberries
  • 1 1/2 T butter or oleo
  • 1 1/2 T lemon juice
  • 3 T coarse granulated sugar
  • 3/8 tsp ground nutmeg or cinnamon
  • Vanilla ice cream optional
  • c



Step 1

For topping, stir together flour, 3/4 C sugar and baking powder. Add milk and 3/8 C oleo all at once. Stir till smooth; set aside.

For filling; in a saucepan stir together brown sugar and cornstarch; stir in water. Add peaches. Cook and stir over medium hear till thickened and bubbly. Add 1 1/2
T oleo and lemon juice; stir till oleo melts; then add blueberries. (Blueberries do not need to be thawed if frozen). Pour into at least a 9 x 13 baking dish. Spoon topping over hot filling, spread evenly over filling. Sprinkle with a mixture of 3 T coarse sugar and nutmeg or cinnamon.

Bake cobbler in a 350 deg oven about 35 minutes or till bubbly and a toothpick inserted into crust comes out clean. Serve warm with ice cream if desired.

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