Description

This Peach Blueberry Cobbler features a delightful blend of sweet peaches and blueberries, topped with a buttery, golden crust. Perfect for gatherings or a cozy dessert at home, this recipe is easy to prepare and utterly satisfying—ideal for anyone seeking homemade goodness!

Ingredients

Scale

4 cups sliced 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

Cook Mode Prevent your screen from going dark

Instructions

In a saucepan, combine peaches, blueberries, granulated sugar, lemon juice, ground cinnamon, ground ginger, and a pinch of salt. Cook over medium heat for 2-3 minutes, stirring often until sugar dissolves.
Remove the saucepan from heat and stir in the vanilla. Set aside to cool.
Cut butter into pieces and place in a 9×13 baking dish. Put the dish in the oven to melt the butter as the oven preheats to 350°F.
In a mixing bowl, combine white whole wheat flour, granulated sugar, baking powder, salt, ground cinnamon, and ground ginger. Gradually pour in the milk while stirring until just combined.
Once the butter has melted, pour the batter over it in the baking dish, smoothing it into an even layer.
Spoon the fruit filling over the batter and sprinkle with turbinado sugar if desired, then return the dish to the oven.
Bake for 35-40 minutes at 350°F until the top is golden brown and crisp. Allow to cool for 5 minutes before serving.

Notes

For a richer flavor, serve warm with a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 2 days.
Feel free to substitute with other berries if desired.

Nutrition

Serving Size: 1/8 of cobbler
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg