Fresh Peach Cobbler W/ Blueberry Muffin Crust

READY IN: 1hr 5mins
Recipe by podapo

Just got this out of the September issue of Southern Living, where it is actually published as Nectarine Cobbler, but I adjusted to suit me..

Top Review by Lutie

The blueberry muffin batter was a tad dry, but I added Turbinado Sugar to the top while it baked. Also, when it was served, I put White Chocolate Mousse Topping and fresh strawberries on it to bring more moisture to it. Whipped cream would be an alternative. It definitely takes a 13 X 9 pan. Great flavor, great dessert... thanks Podapo for the terrific recipe... will use again with maybe a tad more milk and lower temp to 375 F to keep the dryness from re-visiting..

Ingredients Nutrition

Directions

  1. Peach Mixture:.
  2. Mix together peaches, sugar and flour.
  3. Melt butter in skillet over medium heat, add peach mixture, bring to boil, stirring often, for 5 minutes.
  4. Spoon into greased 13 x 9 baking dish.
  5. Set aside.
  6. Blueberry Muffin Batter:.
  7. Mix together flour, sugar, baking powder and salt.
  8. Set aside.
  9. In seperate bowl combine milk, vegetable oil and egg.
  10. Add to dry ingredients and stir JUST UNTIL MOISTENED.
  11. Gently fold in blueberriess.
  12. Spread over peach mixture.
  13. Bake at 400 for 25-30 minutes or until crust is golden brown.

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