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Blueberry-Peach Cobbler

Blueberry-Peach Cobbler
Total Time:
2 hours, 10 minutes
Active Time:
10 minutes


2 lb peaches
1 (10-oz) bag frozen blueberries
2/3 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons packed light brown sugar
1 tablespoon fresh lemon juice
1/8 teaspoon + 1/2 teaspoon kosher salt
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter
1 cup + 2 tablespoons heavy cream


  1. Preheat oven to 375°F. Remove pit from peaches and cut into 3/4-inch-thick wedges (about 6 cups). Combine in large bowl: peaches, blueberries, 1/3 cup sugar, cornstarch, brown sugar, lemon juice, and 1/8 teaspoon salt. Transfer mixture to an oven-safe, deep 12-inch skillet (or baking dish).
  2. Whisk in medium bowl: flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup sugar until blended. Cut butter into small pieces, then cut into flour mixture using a pastry blender or fingertips to form clumps that are no larger than small peas.
  3. Add 1 cup cream to flour mixture; stir until a soft, sticky dough forms. Arrange dough over filling; brush with remaining 2 tablespoons cream.
  4. Bake cobbler on middle rack for 1 hour or until topping is golden brown and juices are bubbling. If topping browns too quickly, cover loosely with foil. Cool on a wire rack 1 hour before serving.

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Nutritional Information

CALORIES (per 1/10 recipe) 400kcal; FAT 20.00g; SAT FAT 12.00g; TRANS FAT 0.50g; CHOL 60mg; SODIUM 200mg; CARB 53g; FIBER 3.00g; SUGARS 28g; PROTEIN 4g; CALC 6%; VIT A 20%; VIT C 8%; IRON 8%

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