What I don’t like in a cobbler: dry or mushy cake, overly artificially sweet fruit, a soupy mess in the bottom of the pan, drippy uncooked batter, and any recipe that calls for a box of yellow cake, corn syrup or corn starch. Blech.
What my husband doesn’t like in dessert: any sort of fruit, any sort of warm fruit, anything warm, anything warm paired with anything cold, in essence, he hates cobbler.
What I DO love in a cobbler: buttery and almost caramelized and chewy crust (you’ll probably have to fight over the corners!), soft but moist cake, natural sweetness (not the ‘hurt your teeth’ sweet) and just the right amount of cinnamon spice. You could say I’m slightly picky, but this cobbler is just the perfect summer treat! Plus, my husband adored it! You know it’s a win when he approves!
The BEST Blueberry Peach Cobbler
Lisa’s Kitchen, adapted from Paula Deen
5-6 Peaches, sliced and peeled (I take all the skin and the bitter red pit-flesh part out)
~1 C. Blueberries (fresh or frozen)
¼-1/2 C. Sugar, depending on how sweet your peaches are
¼-1/2 C. Water
1 Stick Butter
1 ½ C. Self rising flour (You can add 1 ½ t. baking powder and ½ t. Salt for every 1 C. all-purpose flour)
~3/4-1C. Sugar
1 ½ C. milk
A few pinches of salt
A sprinkle each of cinnamon and sugar
Preheat oven to 350. Combine the peaches, sugar, and water in a saucepan and bring to a boil. Simmer for about ten minutes. Remove from heat. Place the stick of butter in a deep casserole dish, and place it in the oven to melt.
Mix the flour, sugar, and salt and combine until evenly distributed. Pour in the milk slowly to prevent clumps and mix thoroughly. There will probably be a few lumps, I haven’t found it to be a problem. When the butter is completely melted, take the pan out of the oven and pour the batter into the pan. Do NOT mix the butter into the batter! Using a slotted spoon, spoon the fruit over the batter, careful not to mix or stir. If you like a little more of a juicy and drippy cobbler, add all the syrupy goodness into the pan as well. Sprinkle the top with blueberries, fresh or frozen. Sprinkle the top with cinnamon and sugar and bake for about 40 minutes. The batter will rise up all on the sides of the fruit and the peaches will sink to the bottom as the cake layer comes to the top and gets delicious on top! Enjoy with ice cream or fresh whipped cream and some fresh lemon zest
What my husband doesn’t like in dessert: any sort of fruit, any sort of warm fruit, anything warm, anything warm paired with anything cold, in essence, he hates cobbler.
What I DO love in a cobbler: buttery and almost caramelized and chewy crust (you’ll probably have to fight over the corners!), soft but moist cake, natural sweetness (not the ‘hurt your teeth’ sweet) and just the right amount of cinnamon spice. You could say I’m slightly picky, but this cobbler is just the perfect summer treat! Plus, my husband adored it! You know it’s a win when he approves!
The BEST Blueberry Peach Cobbler
Lisa’s Kitchen, adapted from Paula Deen
5-6 Peaches, sliced and peeled (I take all the skin and the bitter red pit-flesh part out)
~1 C. Blueberries (fresh or frozen)
¼-1/2 C. Sugar, depending on how sweet your peaches are
¼-1/2 C. Water
1 Stick Butter
1 ½ C. Self rising flour (You can add 1 ½ t. baking powder and ½ t. Salt for every 1 C. all-purpose flour)
~3/4-1C. Sugar
1 ½ C. milk
A few pinches of salt
A sprinkle each of cinnamon and sugar
Preheat oven to 350. Combine the peaches, sugar, and water in a saucepan and bring to a boil. Simmer for about ten minutes. Remove from heat. Place the stick of butter in a deep casserole dish, and place it in the oven to melt.
Mix the flour, sugar, and salt and combine until evenly distributed. Pour in the milk slowly to prevent clumps and mix thoroughly. There will probably be a few lumps, I haven’t found it to be a problem. When the butter is completely melted, take the pan out of the oven and pour the batter into the pan. Do NOT mix the butter into the batter! Using a slotted spoon, spoon the fruit over the batter, careful not to mix or stir. If you like a little more of a juicy and drippy cobbler, add all the syrupy goodness into the pan as well. Sprinkle the top with blueberries, fresh or frozen. Sprinkle the top with cinnamon and sugar and bake for about 40 minutes. The batter will rise up all on the sides of the fruit and the peaches will sink to the bottom as the cake layer comes to the top and gets delicious on top! Enjoy with ice cream or fresh whipped cream and some fresh lemon zest
Thanks for the recipe! I just got some awesome looking peaches and blueberries, so I'm going to have to make this ASAP.
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