Peach + Blueberry Cobbler

6 Jul

peach and blueberry cobbler

You may not be able to buy happiness but this carby, fatty goodness proves you sure as heck can bake it up in the oven.  If you’re on a diet, quit now and shove a mouthful of this stuff in your face immediately.  Whoever it is you’re trying to impress is definitely not worth missing out on this summery dessert.  As far as I’m concerned, it can take the place of breakfast, lunch or dinner.

I think the fact that peach season coincides with bathing suit season is further proof that god does not exist or if he does, he’s a sadistic prick.  No benevolent creature would create peaches, make them taste so good in a cobbler and then only make them  available during the time of year that’s also perfect for parading around half naked at the beach.

Regardless, I’m totally willing to start clothes shopping in the fat girl section if it means I can indulge in a bowl or twelve of fruit cobbler this summer.   peaches and blueberries

cutting in the butter

unbaked cobbler

bowl of cobbler

Peach and Blueberry Cobbler Recipe

Adapted slightly from

8 c. fresh peaches, skinned, pitted and cut into wedges

1 c. (or more) fresh blueberries

2/3 c. sugar

3 Tbs. cornstarch

2 Tbs. packed brown sugar

1 Tbs. fresh squeezed lemon juice

1 tsp. finely grated ginger

1 c. all purpose flour

1 c. whole wheat pastry flour

2 tsp. baking powder

1/2 c. cold butter cut in to small cubes

1 vanilla bean or 2 tsp. vanilla extract

1 c. + 2 Tbs. heavy cream

Sanding sugar or turbinado sugar

Preheat oven on 375 degrees.


Combine fruit, 1/3 cup sugar, brown sugar, ginger, cornstarch, lemon juice and a pinch of salt.  Place in 2 quart baking dish and set aside.


Wisk together flours, baking powder, 1/3 cup sugar, and 1/2 tsp. salt.  Cut in butter with a pastry blender until pea sized crumb forms.

In a separate bowl, add 1 cup of heavy cream.  Halve the vanilla bean and scrape the seeds into the cream (or add vanilla extract if you don’t have the bean).  Stir to combine and then add to the flour mixture.  Stir the flour mixture gently with a fork until combined.  Use hands to finish if necessary being careful not to warm up the butter.


Divide dough into 1-2″ balls depending on the size of your dish.  Just make sure the dough is spread evenly over the top of the fruit.  Brush tops of dough balls with additional cream.  Sprinkle generously with sanding/turbinado sugar.


At 375 degrees for 50-70 minutes until the top is yummy golden brown.


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