Recipes

Peach Blueberry Cobbler

Peach Blueberry Cobbler

You can never have too many dessert recipes, so give Peach Blueberry Cobbler a try. One portion of this dish contains roughly 39g of protein, 104g of fat, and a total of 3133 calories. This recipe serves 1. For $9.69 per serving, this recipe covers 65% of your daily requirements of vitamins and minerals. It is an expensive recipe for fans of Southern food. 2 people have tried and liked this recipe. A mixture of peaches, cornstarch, cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 83%, this dish is tremendous. Try Peach & Blueberry Cobbler, Peach And Blueberry Cobbler, and Blueberry Peach Cobbler for similar recipes.


2 1/2 pounds peaches (about 5), halved lengthwise, pitted, and cut into ¾- inch-thick wedges
1 cup red quinoa
peach
1 cup blueberries, about ½ pint
1 cup red quinoa
blueberries
2/3 cup granulated sugar
1 cup red quinoa
granulated sugar
3 tablespoons cornstarch
1 cup red quinoa
corn starch

2 tablespoons packed light-brown sugar
1 cup red quinoa
golden brown sugar
2 tablespoons packed light-brown sugar
1 cup red quinoa
golden brown sugar
1 Zest from lemon
1 cup red quinoa
lemon peel

1 tablespoon freshly squeezed lemon juice
1 cup red quinoa
lemon juice
1/2 teaspoon nutmeg
1 cup red quinoa
nutmeg
1/2 teaspoon cinnamon
1 cup red quinoa
cinnamon

Salt
1 cup red quinoa
table salt
2 cups all-purpose flour
1 cup red quinoa
wheat flour
2 teaspoons baking powder
1 cup red quinoa
baking powder

1/2 cup cold unsalted butter, (1 stick), cut into cubes
1 cup red quinoa
unsalted butter
1 tablespoon vanilla extract
1 cup red quinoa
vanilla extract
1 tablespoon cup plus 1 heavy cream, plus more for brushing
1 cup red quinoa
cream

Sanding sugar, for sprinkling
1 cup red quinoa
sugar

Directions

  • Step 1 : Preheat oven to 375F with racks in the upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon zest, lemon juice, nutmeg, cinnamon and 1/8 teaspoon salt in a large bowl.
  • Step 2 : Transfer to a 2 quart baking dish; set aside.
  • Step 3 : Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl.
  • Step 4 : Cut butter into flour mixture using a pastry blender or two knives to form clumps that are no larger than small peas.
  • Step 5 : Add vanilla extract and cream to flour mixture. Stir until a soft, sticky dough forms. Here you can get crazy with your cobbles. You can dump spoonfuls of dough on top of the fruit, you can roll the dough out in an even layer and top your fruit or you can or you can cut your dough using a biscuit cutter and top your fruit. Once you have placed the cobbles on your fruit, brush dough with cream and sprinkle with sugar.
  • Step 6 : Place baking dish on a baking sheet and bake on top rack until topping is golden brown and juices are bubbling, 50 to 60 minutes. If your biscuits start browning too quickly, cover loosely with foil.
  • Step 7 : Let cool on a wire rack for 15 minutes, then scoop into bowls serving with whipped cream or vanilla ice cream.
  • This recipe is vegetarian. Vegetarian
  • This recipe is very healthy. Very healthy

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