Peach, Raspberry, and Blueberry Cobbler
I had some peaches that needed to be used up last week. That’s what happens when when I see great fruit prices and I buy more than we can really eat in time.
Since they weren’t really very pretty peaches anymore, I thought I should bake something with them. A peach cobbler was the first thing that came to mind. Or, in this case, a Peach, Raspberry, and Blueberry Cobbler with a Cinnamon Sugar Biscuit Topping.
I love baking with fruit and my latest craving was to bake something with peaches and blueberries. Blueberries and raspberries had both been on sale too, so I used a little of both. If I want to make anything with berries around here I have to move quick because Madeline is a berry eating machine.
She’s eaten an entire regular sized package of blueberries before we’ve even gotten out of the grocery store before. Yes, I know I shouldn’t let her eat them straight from the store without washing – but you try telling that to a head strong 2 1/2 year old when you’ve still got a list a mile long to shop for
Anyway…the photos are from the first time that I made this recipe, but the recipe is from the second time I made it because I wanted to perfect a couple of things.
I love a peach cobbler and I love berry cobbler, and I definitely love the two combined. Eric likes the cobblers better cold, but I like them better just a bit warmer than room temperature.
No funny store, amusing anecdote, or life insights in this post. But definitely a winner of a recipe with this Peach Berry Cobbler.
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- 1/3 cup sugar
- 2 tablespoons + 1/4 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 3 cups fresh or frozen peaches, chopped
- 1 cup fresh or frozen blueberries
- 1 heaping cup fresh or frozen raspberries
Cinnamon Biscuit Topping:
- 1/2 cup all purpose flour
- 1/2 cup plain cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons cold butter (frozen is best)
- 1/4 cup + 1 1/2 tablespoons cold cream
- cinnamon sugar for sprinkling on top
- Preheat oven to 400 degrees F.
- For the fruit mixture: combine the sugar, cornstarch, cinnamon, lemon juice, vanilla, and almond extract in a small bowl. Mix well. Place the peaches and blueberries in a medium-sized mixing bowl. Add the cornstarch mixture and toss to coat. Add the raspberries and gently stir to combine.
- Divide the fruit mixture among four 8 ounce individual dessert serving dishes that are oven safe. Place dishes on top of a baking sheet and transfer into the oven. Bake for 10 minutes.
- Meanwhile, combine the first seven ingredients for the cinnamon biscuits (flour through salt) in a medium-sized mixing bowl, mix well. Using the largest hole on a box cheese grater, grate the cold or frozen butter. Add the butter to the flour mixture and stir to combine. Stir in the cream until the mixture just comes together.
- Then, turn out the dough onto a lightly floured surface and knead just until it comes together. Roll to a 1/2 inch thickness. Cut biscuits using either a 2 or 3-inch biscuit cutter. If you want two smaller biscuits per cobbler, then use the 2-inch biscuit. If you want one biscuit per cobbler, use the 3-inch biscuit.
- After the fruit has baked for 10 minutes, remove from the oven and top with biscuits (2 small biscuits per cobbler or 1 larger biscuit each). Then, if desired, sprinkle the tops with cinnamon sugar.
- Return to the oven and bake for 15-20 minutes. Biscuits should be golden and the fruit mixture bubbling. Cool for 5-10 minutes before serving.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 584Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 37mgSodium 389mgCarbohydrates 113gFiber 11gSugar 74gProtein 5g