Blueberry-Peach Cobbler
Created by Susan Spungen
Blueberries and peaches get messy together in this summer cobbler.
Servings: Makes 8 servings
Ingredients
- Ice cubes
- 4 firm, ripe peaches
- 4 Tbsp. (1/2 stick) unsalted butter
- 2 pints (5 to 6 cups) blueberries
- 1 Tbsp. cornstarch
- 1/2 tsp. cinnamon
- 1 cup sugar
- 1 cup all-purpose flour
- 2 tsp. baking powder
- Pinch freshly ground nutmeg
- Pinch salt
- 1 cup whole milk
Directions
Bring a pot of water to a boil. Fill a large bowl with ice and water; set aside. Score bottom of each peach with an X. Place in boiling water until skin begins to pull away, about 30 seconds. Transfer to cold water; let sit until cool, about 30 seconds.
Preheat oven to 350°. Pull skin off peaches starting at the X. Cut peaches in half, remove pits, and slice into 8 wedges each, placing in a large bowl as you go. Put butter in a 3-quart baking dish; transfer dish to oven until butter is melted and dish is hot, about 5 minutes. Add berries, cornstarch, cinnamon, and 1/4 cup sugar to peaches; toss to combine.
In a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, nutmeg, and salt; whisk in milk. Pour batter into dish. Top with fruit. Bake until golden brown, about 45 minutes. Serve hot with vanilla ice cream.
Preheat oven to 350°. Pull skin off peaches starting at the X. Cut peaches in half, remove pits, and slice into 8 wedges each, placing in a large bowl as you go. Put butter in a 3-quart baking dish; transfer dish to oven until butter is melted and dish is hot, about 5 minutes. Add berries, cornstarch, cinnamon, and 1/4 cup sugar to peaches; toss to combine.
In a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, nutmeg, and salt; whisk in milk. Pour batter into dish. Top with fruit. Bake until golden brown, about 45 minutes. Serve hot with vanilla ice cream.
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