Description

This Peach Blueberry Cobbler is a delightful blend of sweet peaches and tart blueberries, topped with a golden crust. It’s easy to make and perfect for any occasion, whether it’s a quick dessert for a weeknight meal or a special treat for guests. Serve warm with a scoop of ice cream for an irresistible experience!

Ingredients

Scale

4 cups sliced peaches (3–4 peaches)
1 1/2 cups blueberries
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract or vanilla bean paste
6 tablespoons unsalted butter
1 cup white whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup milk (dairy or non-dairy)

Cook Mode Prevent your screen from going dark

Instructions

In a saucepan, combine the peaches, blueberries, sugar, lemon juice, cinnamon, ginger, and a pinch of salt. Cook over medium heat until the sugar dissolves, about 2-3 minutes, stirring often.
Remove the saucepan from the heat and mix in the vanilla. Set aside.
Cut the butter into chunks and place it in a 9×13 baking dish. Put the dish in the oven to melt the butter as it preheats to 350°F.
In a mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and ginger. Gradually add the milk, stirring until combined.
Once the butter has melted, pour the batter over it in the baking dish, smoothing it out evenly.
Spoon the fruit filling and juices over the batter. If desired, sprinkle with turbinado sugar.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp. Let cool for 5 minutes before serving. Enjoy it warm with vanilla ice cream.

Notes

For a richer flavor, use ripe and juicy peaches.
Substitute almond milk or oat milk for a dairy-free option.
Top with a sprinkle of cinnamon sugar before baking for added flavor.

Nutrition

Serving Size: 1 serving
Calories: 245
Sugar: 20g
Sodium: 160mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg