Ingredients
Scale
- ⅓ cup (66.67 g) granulated sugar
- 2 tablespoons (24 g) brown sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (140 g) all purpose flour
- ½ cup (113.5 g) cold salted butter, cubed
- ⅓ cup (80 g) buttermilk or regular milk
- 2 tablespoons turbinado sugar for topping
- 3 large peaches peeled and sliced
- 1¼ cups (185 g) blueberries
- 2 teaspoons lemon juice
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) brown sugar
- ½ teaspoon (0.5 teaspoon) salt
- 1½ tablespoons (1.5 tablespoons) cornstarch
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350°F. Spray or butter a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.
- In a medium mixing bowl, whisk together granulated sugar, brown sugar, baking powder, salt, and flour. Add the cubed cold butter and work it into the dry mixture, leaving some chunks. Mix in the buttermilk and set aside.
- In another large bowl, combine the sliced peaches, blueberries, and lemon juice. Add both sugars, cornstarch, cinnamon, salt, and vanilla, and mix well.
- Pour the fruit mixture with juices into the baking dish and top with the cobbler mixture. Sprinkle with turbinado sugar.
- Bake for 35-45 minutes or until the topping is lightly golden brown and juices are bubbling around the edges. Let it set and cool slightly before serving.
Notes
For extra flavor, try adding a pinch of nutmeg to the topping.
Serve warm with vanilla ice cream for an indulgent treat!
You can substitute fresh fruits with frozen if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.