Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry cobbler, peach blueberry cobbler, peach cobbler
Servings: 12
Calories: 329kcal
Author: Sandra
Crumb Topping
- 1/2 cup brown sugar
- 2 cups baking mix I used Bisquick
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter chilled
- 1/2 cup whole milk
Peach & Blueberry Cobbler Filling
- 8 cups sliced fresh ripe peaches peeled, pitted, and sliced
- 4 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons flour or baking mix I prefer baking mix
Prepare Peach & Blueberries
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Preheat oven to 375 degrees. Get out a 9×13 glass baking dish and spray with cooking oil and set aside.
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Peel and slice peaches.
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In a mixing bowl combine sliced peaches, blueberries, sugar and flour, until well combined.
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Pour the peaches and blueberries into the prepared baking dish and bake for 10 minutes in the preheated oven.
Cobbler Topping
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While the peaches and blueberries are cooking prepare the topping.
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In a medium mixing bowl add baking mix (flour) brown sugar, baking powder, cinnamon, and chilled butter in a bowl, mix together using a fork or pastry blender until crumbly. Pour in the milk and vanilla extract and stir until combined.
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Once the peaches and blueberries have baked for 10 minutes remove them from the oven and top with a spoonful of the cobbler topping.
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Place back in the oven and bake for 45 minutes.
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Remove from the oven and let it sit for 5-10 minutes before serving.
Calories: 329kcal | Carbohydrates: 52g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 475mg | Potassium: 263mg | Fiber: 20g | Sugar: 27g | Vitamin A: 978IU | Vitamin C: 12mg | Calcium: 183mg | Iron: 2mg