Blueberry Peach Cobbler



When summer is upon us, I cannot resist our local bounty. Peaches from the Okanagan, and blueberries from my own neighbourhood always remind me how fortunate we are to be surrounded by our dedicated local farmers, who protect this harvest and provide for us, with deep pride! Thinking of how luxurious it is to have this abundance right at our doorstep, I figure a simple and wonderful recipe will bring out the sweet and ripe juices, and it's a recipe that you'll be able to whip up with your kids in a jiffy! A warm serving of this cobbler with a dollop of ice cream is what summer evenings are for.



Blueberry Peach Cobbler


Yield: 7"x11"cobbler

Serving: 6 to 8

Prep Time: 20 mins

Baking Time: 45 mins

Prepare Ahead: Preferably not



Ingredients:


1 cup fresh blueberries (or frozen)

2 fresh peaches (if frozen, please thaw out first)

2 teaspoons lemon juice

6 tablespoons unsalted butter

1 cup all-purpose flour (substitute cup-4-cup gluten free flour if desired)

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 teaspoon pure vanilla extract

3/4 cup sugar (substitute coconut sugar for added depth, colour will change)

1/2 cup milk, room temperature

2 tablespoons brown sugar



Method:


Preheat the oven to 350F.


In a medium non-reactive bowl, place peeled and sliced peaches and blueberries with the lemon juice, mixing gently. Set aside so the fruit can macerate.


Add the butter to a 7 x 11 baking dish, set it on top of a sheet pan. Place it in the oven for a few minutes until the butter is melted. Remove from oven and set aside.


In a medium bowl, combine flour, sugar, baking powder and the salt. Add the milk and vanilla, stir with a spatula until it is smooth.


Pour the batter evenly over the melted butter. Resist the urge to stir, you will see the melted butter displaced to the sides of the pan. That's ok! Place the peaches all over the pan, and then place the blueberries on top, making sure that every serving has a good amount of both fruit.


Sprinkle the brown sugar over the top of the fruit. Bake for about 45 -50 minutes, checking at 40 minutes, until the top is golden brown.


Allow to cool for about 15 minutes before enjoying!


Storage


The cobbler can be kept outside for a day, wrapped in plastic wrap after cooling completely so that it doesn't sweat and become soggy. Reheat in a 300F oven for about 5 to 8 minutes.












SOIRETTE CONNECTIONS

Vancouver, BC, Canada

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