Sunday, August 22, 2010

Blueberry Peach Cobbler

I got this recipe recently from Cooking Light magazine, and it is AWESOME. Give it a try… what’s great is that you can sub out other fruits if you don’t have the ones specified. I used raspberries instead of blueberries once and it was just as good.

Use peaches that aren’t super-ripe for this recipe so they’ll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it’s a good idea to place it on a foil-lined baking sheet before putting it in the oven. (Note: Yeah. Listen to this tip. I didn’t. What a mess.)

Yield: 12 servings (serving size: about 3/4 cup)


5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
Cooking spray
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar


1. Preheat oven to 375°.

2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Serve with ice cream or whipped cream if you really want to be decadent.

Another note: I was given a "Pit Popper" recently and used it for the first time with this recipe. It is the BEST GADGET EVER. It takes the pit out of peaches or other stone fruit, and makes slicing them up effortless. I only wish I'd had it when I was making jam this summer. You can find them here: PITPOPPER.COM

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