Ingredients1 h 25 m servings 344 cals
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
- Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
- Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.
Per Serving: 344 calories; 15.7 g fat; 51.2 g carbohydrates; 2.9 g protein; 41 mg cholesterol; 197 mg sodium. Full nutrition
ReviewsRead all reviews 15
I enjoyed this desert. I added cinnamon and brown sugar. And there was a large amount of juicier from the peaches so I added 2 tablespoons of cornstarch to help thicken while baking
This recipe was very good and very easy to make. the recipe didn't thicken like the recipe said which turned out OK since we served it with vanilla ice cream and everyone wanted some of the jui...
I did add 2 tablespoons of cornstarch and 1/2 cup sugar into the fruit, other than that, I followed the recipe. It was pretty tasty!
Just made this recipe with a few minor adjustments (as other reviewers suggested) such as adding 2 tbsp cornstarch to thicken juices; worked like a charm. I also did a 1/4 cup brown sugar with a...
Excellent recipe! I had fresh peaches so i made my own compote. I also used brown sugar instead of white and added some vanilla, ground cinnamon and ground cloves to the crumble. It turned out g...
My husband LOVED this. I added strawberries and blueberries. Was out of cornstarch add a little extra flour. Enjoyed:)
i've made this a couple times my family absolutely loves it plus it's so simple to make
This is really more of a crisp than a cobbler. However, the recipe was quite good, and I would definitely make it again. There was none leftover at all. As others suggested I did add 2 Tbsp ...