Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

Courtesy: Devin Davis

Prep Time: 15 min

Cook Time: 1 hr.

Filling:

10 cups frozen sliced peaches, thawed

1 cup fresh blueberries

2 cups sugar

½ tsp salt

2 tablespoons corn starch

2 tablespoons instant tapioca

1 ½ teaspoons vanilla extract

4 tablespoons butter

Crumble Topping:

½ cup All-purpose flour

½ cup chopped toasted pecans

½ cup rolled oats

½ cup light brown sugar, tightly packed

½ teaspoon vanilla extract

¼ teaspoon salt

4 tablespoon cold butter

Combine peaches and blueberries in a bowl. In a separate bowl stir together the sugar, salt, corn starch, and tapioca and then stir into the peaches and blueberries along with the vanilla extract. One well combined pour into a greased 9x13 pan and dot the top with the butter. In a separate bowl combine all of the crumble ingredients and mix together with your hands breaking up the butter until everything is moistened with the butter and it begins to come together. Cover the top with the crumble and bake at 400 degrees for 15 minutes and then lower the temperature to 375 degrees and bake for 40-45 more minutes until the crumble is golden brown and the fruit is tender and the juice is thickened.

*if the crumble is browning too quickly just lay a piece of tin foil over it

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