Peach and Blueberry Cobbler

  • Cost
  • Difficulty

This simple cobbler uses canned peaches and frozen blueberries covered by the easiest crumble topping, so you can have a taste of summer all year.


Makes 6 Serving(s)
Use the slider to multiply the batch

  • 0.25 cup(s) Sugar
  • 1 tablespoon(s) Cornstarch
  • 5 cup(s) Peaches
  • 2 cup(s) Blueberries
  • 4 tablespoon(s) Butter
  • 1 cup(s) All Purpose Flour
  • 2 tablespoon(s) Orange Liqueur
  • 1.5 teaspoon(s) Baking Powder
  • 1 tablespoon(s) Sugar
  • 0.25 teaspoon(s) Salt
  • 4 tablespoon(s) Butter
  • 0.33333333333333 cup(s) Light Cream
  • 2 tablespoon(s) Butter
  • 2 tablespoon(s) Sugar
  • 0 Whipped Cream


For Filling, mix sugar with cornstarch and toss with peaches and blueberries.  Transfer to the bottom of a lightly buttered shallow baking dish (9 or 10-in pie plate or 8-in square).

Preheat oven to 425. 

For dough, in food processor, combine flour, baking powder and salt; cut in chilled butter and process with cream to make a dough.  Roll out to about ½-in thick into a shape to fit your baking pan.  Or, Cut into biscuits touching each other over fruit.  Drizzle with melted butter and sugar and bake for 40 min. or unitl biscuits are golden and fruit is bubbling.

Serve hot, warm or at room temperature, with or without ice cream.

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  • Cook: 0:40
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