Meet the Sullivans: Blueberry-Peach Cobbler

July 2, 2012

Blueberry-Peach Cobbler

Last summer I ate probably about 100 peaches. I had just started to get over my morning sickness and I was craving peaches. We bought a huge flat of them at Costco weekly. While I ate a ton of them, can you believe I never managed to make / bake anything with them (thank you, pregnancy induced exhaustion)? 

Well I'm happy to say that this weekend I whipped up this blueberry and peach filled cobbler and it was fantastic! It's considered by Cooking Light to be "healthy", and most of it is if you keep in mind all the fruit in it. We had it with vanilla ice cream. I'm wished I still had some leftover to enjoy right now! 

Blueberry-Peach Cobbler
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5 pounds peaches, peeled, pitted, and sliced TIP: Use peaches that aren't super ripe so that peaches hold their shape when cooked. 
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6 3/4 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. TIP: Place baking dish on a foil-lined baking sheet just in case the filling bubbles over. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

1 comment:

Jen said...

I need to try this! Especially since peaches are at their peak down here right now. Thanks for sharing!