Mom's Peach Blueberry Cobbler
If summer goes by and you don’t make this… shame on you! The classic, peach and blueberry combination doesn’t need much else. Butter, flour, sugar… lots of sugar. Let’s chat about that for a second…
Enter soap box mode: My mom made this exact recipe summer after summer in my childhood and adolescence. I do not tamper with nostalgia. Yes, there over a cup of sugar and a stick of butter. But I make it once, maybe twice a year… if I’m lucky! Will I let me kids enjoy it… absolutely!!! Do we make other things more nutrient dense by cutting sugar, adding zucchini shreds, applesauce, Greek yogurt, etc.? Yes! But those are more regular occurrences like breakfast muffins, and daily treats and snacks. Not the “once a year,” sacred, cherished, and “looked forward to” favorites. Okay, I’ll stop now.
Enjoy this cobbler. Lick your bowl, allow yourself seconds, eat it for breakfast because before you know it, blueberry and peach season are gone!
Mom's Blueberry Peach Cobbler
Ingredients
- 2 cups fresh sliced peaches (peeled)
- 2 cups blueberries
- 1 1/4 cup sugar, divided
- 1 stick unsalted butter
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
Instructions
- Preheat oven to 350.
- Combine peaches, blueberries and 1/2 cup sugar in a medium bowl. Set aside.
- Melt butter in a 2 1/2 quart dish in the microwave, set aside.
- Combine flour, baking powder, remaining sugar (3/4 cup) and milk in a bowl until a thick paste forms.
- Spoon flour mixture over melted butter. It will be about 6-8 dollops depending how big you make them. Do not stir!
- Pour fruit mixture over the flour dollops. Again, do not stir!
- Bake for 50-60 minutes. The top may look slightly liquidy, but it settles once cooled.
- Enjoy with vanilla ice cream.