Prep 15 mins
Cook 45 mins
A different cobbler...
Peach Blueberry Filling
- 6 cups sliced peeled peaches
- 2 teaspoons lemon juice
- 1 cup blueberries
- 1 tablespoon sugar
- 1 tablespoon cornstarch
Basic Cobbler Topping
- 1 cup all-purpose flour
- 1⁄3 cup sugar
- 1 1⁄4 teaspoons baking powder
- 4 tablespoons margarine
- 1⁄2 cup low-fat milk
- 1 teaspoon vanilla extract
- Preheat oven to 400°.
- In a large bowl, combine peaches and lemon juice; mix gently.
- Add blueberries, sugar, cornstarch; mix to combine.
- Spoon into an ungreased 9" square pan and bake for 15 minutes.
- Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
- cut in margarine with a pastry blender or fingers.
- Stir in milk and vanilla.
- Drop batter in spoonfuls over fruit (it will spread).
- Bake for an additional 30 minutes, or until golden brown.
Very good, I liked it a lot and would make again for sure...very pleased that it's not super sweet...just enough for a nice treat. Substituted butter for the margarine. Like other reviewers, I also blanched the peaches first, and I did double the blueberries (had lots around!). I did think the cobbler dough was a bit heavy, and mine did not spread well at all , but otherwise...great!
I really enjoyed this recipe! I liked that the dough didn't have too much butter or any eggs in it. The recipe was easy to make and tastes delicious! I blanched the peaches first so the skins would be easier to remove. Only substitution I made was butter for the margarine. The cobbler wasn't super sweet (which I loved, DH wanted it sweeter), so I actually ate the leftovers for breakfast.
We made this pretty much as written, the only substitutions being butter for margarine, and white flour for the cornstarch. It was fantastic. Served it with heavy whipping cream, and had it for dessert and breakfast the next morning! Highly recommended!