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My review
Peach Berry Cobbler
Amy Posont
"The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg."
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Ingredients
50 m servings 242 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
- In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
- Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.
Nutrition Facts
Per Serving: 242 calories; 7.7 g fat; 41.9 g carbohydrates; 2.4 g protein; 20 mg cholesterol; 153 mg sodium. Full nutrition
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Reviews
Read all reviews 105127 Ratings
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Most helpful positive review
8/14/2007
While I liked this very much, I would make the following changes: Use less sugar in the topping, and more in the fruit; increase the fruit, and/or omit the water, so it will be less soupy and h...
Most helpful critical review
8/13/2007
Delicious, but way too soupy. I had to eat it with a spoon! Next time I'll add more fruit, less cornstarch/water mixture. I'll also double the topping next time, as I had barely enough to cov...
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8/14/2007
While I liked this very much, I would make the following changes: Use less sugar in the topping, and more in the fruit; increase the fruit, and/or omit the water, so it will be less soupy and h...
6/23/2007
This was good, peaches and blueberries are always a great combination. However, I had two small problems with the recipe. Firstly, I found the fruit layer a drop too tart. I usually cut the suga...
4/17/2003
Very quick and easy. I used frozen peaches from last summer and it turned out great! The topping more cake like (like my grandmother's) vs. biscuit like (like my mother's). The dish needs to...
7/23/2000
Very good. I am not a peach cobbler fan but adding the blueberries, I even liked it. My family ate the whole thing in 1 settting!
8/13/2007
Delicious, but way too soupy. I had to eat it with a spoon! Next time I'll add more fruit, less cornstarch/water mixture. I'll also double the topping next time, as I had barely enough to cov...
6/25/2007
Wonderful cobbler! (Note that the crust is cake-like.) The only change I made was to add 1/4 tsp. cinnamon as well as the 1/4 tsp. nutmeg to the sugar coating. Serving warm with vanilla ice c...
9/1/2003
I, too, added the blueberries at the end of the cooking-fruit-process so they would be more likely to stay whole and they did. Nothing at all wrong with this recipe, but not GREAT. I like grea...
7/7/2001
I made this for our 4th of july cook-out and everyone loved it, especially my teenage son. evey bit was gone that night. The peaches and blueberries really complemented each other. The topping w...
6/25/2002
This is a great recipe. I made this recipe for the first time in February when peaches were out of season with 4 cups of blueberries and it was wonderful. Well peaches are in season now so I h...