Juicy peaches and vine-ripe blueberries combine in this old-fashioned Peach & Blueberry Cobbler that’s sure to delight.
Peach & Blueberry Cobbler
Makes 6 to 8 servings
- ¾ cup granulated sugar, divided
- 3 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- 1 cup orange juice
- 4 medium fresh peaches, peeled and sliced (about 3 cups)
- 2 cups fresh blueberries
- 1 cup all-purpose flour
- ¼ cup firmly packed light brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, cubed
- ¼ cup buttermilk
- 1 tablespoon sanding sugar
- Preheat oven to 375°. Spray an 8-inch square baking dish with cooking spray.
- In a medium saucepan, whisk together ½ cup granulated sugar, cornstarch, cinnamon, and orange juice until smooth; bring to a boil. Cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in peaches and blueberries. Transfer to prepared dish.
- In a medium bowl, whisk together flour, remaining ¼ cup granulated sugar, brown sugar, baking powder, and salt. Using a pastry blender or a fork, cut in butter until crumbly. Pour in buttermilk and stir just until dry ingredients are moistened. Evenly spoon dough over fruit mixture. Sprinkle with sanding sugar.
- Bake, uncovered, until topping is golden brown and filling is heated through, 40 to 45 minutes.
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