This recipe is from my friend Jessica. She and her husband Forde were some of our first couple friends in Charlotte, where we moved when we got married and Jay started seminary. We had just left our college bubble and the constant companionship of living near all our close friends (I wonder if I’ll ever stop missing that..?). Fortunately, one of our pastors set us up on what amounts to a blind date with Forde and Jess, and as first dates go, this one was pretty awesome. We had gone over to their house in the afternoon and ended up staying for dinner. I don’t remember what else we ate, but Jessica made this blueberry peach cobbler for dessert and it.was.magical.
It starts with the best summery fruits – peaches and blueberries (or you can use just peaches…and we also love it with blackberries). It has a super simple topping that turns moist and caky where it mingles with the fruit…but the top layer is perfectly brown with crunchy edges, like a crisp-chewy buttery cookie. Since it only has a few ingredients, you can make it in a snap and the fresh fruit really shines!
You need about 2 cups of fruit. This was 2 peaches and around 1/2 a cup of blueberries. Normally I use a regular measuring cup or just eyeball it, but I had to get creative since our rental kitchen isn’t exactly…stocked.
The topping is just flour, sugar, and an egg. You can whisk it or stir it with a fork, but I just use my fingers to make it crumbly! Sprinkle it over the fruit.
Topping the topping with butter is what makes the crust so irresistible. Slice up half a stick into pats and add them on top!
The cobbler bakes for about 40 minutes, until it’s bubbly and brown. And, frankly, gorgeous.
Vanilla ice cream is a must!
I highly recommend having blueberry peach cobbler ready to go into the oven right before dinner, so that it’s done just in time for dessert. It’s the perfect thing to make when you have friends over, and it’s easy to have one of your guests mix up the topping or slice the peaches if you’re running a little behind!Print
- 2 cups fruit (I recommend peaches & blueberries or blackberries! This was 2 peaches and about 1/2 a cup of berries)
- 1 cup all-purpose flour
- 1 cup sugar
- 1 egg
- 1/4 cup salted butter (1/2 a stick)
- Vanilla ice cream, for serving
- Preheat oven to 375.
- Peel and cut up peaches into bite-size pieces, and put peaches and berries in a 2-qt casserole dish (like an 8×8 pan).
- Mix flour and sugar in a bowl, then add egg and mix until crumbly. (You can use a whisk, a fork, or your fingers!) Sprinkle topping evenly over the fruit.
- Slice butter into pats and place on top.
- Bake for 40 minutes, until brown and bubbly. Serve warm with vanilla ice cream!
To serve a larger group, you can make the cobbler in a 9×13 pan. According to my sister Laurie, here’s the best way to “double” it: 4 peaches + 1/2 pint of blueberries, 1-1/2 cups each of flour and sugar, two eggs, and 3/4 stick of butter. It bakes for the same amount of time!