Peach Blueberry Cobbler Dessert (Printable Version)
Sweet peaches and blueberries baked with a golden, buttery crust and cinnamon sugar. A classic summer comfort.
# What You'll Need:
→ Peach Filling
01 -
8 cups thinly sliced fresh peaches (about 7-8 medium peaches)
02 -
2 cups fresh blueberries
03 -
1 teaspoon fresh lemon juice
04 -
¼ cup white sugar
05 -
¼ cup brown sugar
06 -
¼ teaspoon ground cinnamon
07 -
¼ teaspoon ground cardamom (optional)
08 -
2 teaspoons cornstarch
→ Crust Topping
09 -
2 cups all-purpose flour
10 -
½ cup white sugar
11 -
½ cup brown sugar
12 -
2 teaspoons baking powder
13 -
1 teaspoon kosher salt
14 -
12 tablespoons cold butter (grated)
15 -
½ cup boiling water
→ Cinnamon Sugar Topping
16 -
⅓ cup white sugar
17 -
2 teaspoons cinnamon
# Steps to Follow:
01 -
Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven to catch any drips during baking.
02 -
In a large bowl, combine the peaches, blueberries, and lemon juice. Sprinkle with white sugar, brown sugar, cinnamon, and cornstarch. Stir to coat and pour into a 9×13-inch baking dish.
03 -
Bake the fruit filling in the preheated oven for 10 minutes.
04 -
While the filling is baking, combine the flour, white sugar, brown sugar, baking powder, and kosher salt in a bowl. Whisk to combine. Add the grated butter and toss to mix. Stir in boiling water just until combined, leaving lumps of butter in the mixture.
05 -
Remove the peaches from the oven and drop spoonfuls of topping over the fruit filling. Use the smallest cookie scoop to make even mounds.
06 -
Sprinkle the cobbler topping with the cinnamon sugar mixture.
07 -
Bake the cobbler until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.