Categories: Blueberries, Cobbler, Dessert, Peaches
Ingredients
- 1/4 cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 3 cups peeled and sliced fresh peaches
- 1 cup fresh blueberries
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Topping:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 cup butter, softened
- 1/2 cup milk
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
Directions
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In a large saucepan, add the brown sugar and cornstarch; stir to mix.
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Add the water; stir to mix.
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Add the peaches and blueberries.
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Cook and stir over medium heat until thickened and bubbly.
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Add in the butter, lemon juice, and vanilla; stir to combine.
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Pour mixture into a 1 1/2 quart glass casserole dish; set aside.
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In a mixing bowl, add the flour, sugar, and baking powder; stir to combine.
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Add in the milk and butter; stir until smooth.
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Spoon topping in mounds over filling and then spread evenly.
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Mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping.
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Bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping.
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Best served warm; we sometimes spoon Cool Whip or whipped cream on top.