Peach & Blueberry Cobbler

Where O Where have I been . . . you ask?

I’ve been locked out of my blog.

Really. It seems that someone out there, really wants to dig into the “roots” and get down & dirty.  I have a great server (InMotion VPS Hosting), and when someone other than myself continually tries to log-on unsuccessfully, it lock’s down!  It’s a bit annoying, but a safe-guard that I’m also thankful for.

So . . . get over it . . . move-on . . . get lost . . . I’m a small fish in a big sea, and besides . . . I’ve got posting to do!

This Old Fashioned Cobbler is one of my husbands favorite desserts.  I think it’s because it’s not over the top sweet.  The original recipe is just   . . .  Good Peach Cobbler.  Peaches are certainly plentiful, sweet and juicy this time of year, so it’s the perfect excuse for a cobbler or crisp.

It’s hard to even see the peaches in the pictures, since I tossed in big beautiful blueberries as well.  They tend to turn everything a purple blue hue.  I’ve added Raspberries before, and even huckleberries to this biscuit type cobbler and it always turns out DELICIOUS. We like a bit of Whipped Cream on the warm Cobbler, but a scoop of ice cream is also tempting and it’s never turned away. I tend to really brown the biscuits, since dough-y biscuits tend to be less than desirable!

. . . just thought you might like to know,

Every time I make this cobbler, my husband says the same thing.

he says . . .

“This is really good, but you should double the peach & berry mixture, that sits under the biscuits.”

I say . . .

“That’s a good idea.”

FYI:  Every time I make this Cobbler:  I FORGET!  If you forget, it will still be gobbled up.  Every last bite!

 

Peach & Blueberry Cobbler
 
This Cobbler is also delicious with just peaches. Raspberries, Huckleberries are also great in place of the blueberries!
Serves: 6
Ingredients
  • Fruit Mixture: (For a thicker fruit layer - Double this)
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla
  • 2 teaspoons fresh squeezed lemon juice
  • 4 cups sliced peaches or
  • *I used 3 cups peaches and 1 cup frozen raspberries
  • Cobbler Topping: (Do not Double the Cobbler Topping)
  • 3 tablespoons shortening or butter
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • (extra sugar to sprinkle over the biscuits)
Instructions
  1. Heat oven to 400 degrees.
  2. For the Fruit: (Double the fruit & ingredients below if desired)
  3. Mix ½ cup sugar, the cornstarch and cinnamon in 2 quart saucepan.
  4. Stir in peaches, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole or individual ramekins.
  5. For the Biscuit top: (Do not Double)
  6. Cut shortening or butter into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in the milk until mixture comes together and is blended. Drop dough by 6 spoonfuls onto hot peach – raspberry mixture. Sprinkle additional sugar over the top of biscuit top.
  7. Place dish in the center of the oven.
  8. Bake until topping is golden brown, 25 to 30 minutes. Serve warm with Vanilla ice cream or Whipped Cream

 

 

 

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  • Ellie - August 30, 2013 - 2:59 am

    This is truly a sad world we live in. Envy is one of the seven deadly sins! Why do people feel they need to ‘steal’ someone else’s glory. :( ReplyCancel

  • Katrina @ Warm Vanilla Sugar - August 30, 2013 - 6:03 am

    This is such a fabulous combination!! Love!ReplyCancel

  • rere - September 2, 2013 - 6:55 pm

    did you double the recipe? i think i see at least 9 spoons of topping over the fruit layer. thanks!ReplyCancel

  • Ice Cream Magic - September 21, 2013 - 1:55 am

    Thanks for this recipe for peach and blueberry cobbler. It sounds wonderful and the photos are great.ReplyCancel

  • Sarah G - February 3, 2014 - 12:52 pm

    Lovely recipe and beautiful photography :) love the name of your blog too, very sassy! Keep doing what you do, from one food blogger to another xxReplyCancel

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