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This Easy Peach & Blueberry Cobbler Recipe is a quick and easy take on a classic using Pillsbury Grands Biscuits to create aneasy toppingover delicious fresh peaches and blueberries.
I have good news and bad news.
Bad news first: my grocery bill has literally tripled since summer has started. Holy CRAP my boys eat a LOT of food!!!!! Especially my 9-year old! Just today he ate 4 Eggo waffles, a bowl of cereal, and 2 pieces of toast. And that’s just for breakfast!
Good news: I have more helping hands who are at my beck and call tocook and then help me eat all the yummy stuff I make (so I don’t eat it all) – like this peach & blueberry cobbler. I couldn’t believe how into this cobbler they were! They usually don’t like desserts withfruit but this cobbler got their attention. To help simplify, it uses refrigerated biscuits as the topping. It really couldn’tget any easier. Or more delicious. Seriously.
My husband came home from work and finished off a good quarter of it. (Now we know where my 9-year old gets his appetite from. Because in no way would I ever eat that much. Hehe. 😉 )
Oh, and more good news? I’m teaming up with some fabulous bloggers to help Melanie from Carmel Moments celebrate her 1 year blogging anniversary! To help celebrate her hard work, we’re giving away a $200 Amazon gift card!
If you haven’t checked out Melanie’s blog, than I suggest you get your booty over and check out her amazing recipes. She is one heck of a photographer andis so super nice!
So go on. Grab this recipe for Peach & Blueberry Cobbler below and then head to the bottom of the page to enter to win!
5 from 4 votes
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Course: Dessert
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 6-8
Calories: 258kcal
Author: Jenn
Ingredients
2cupsfresh sliced peachesabout 4 peaches
1cupfresh blueberries
3/4cupgranulated sugar or 1/4 cup + 2 Tbsp. Truvia sweetener
2Tbsp.cornstarch
112-oz package Pillsbury Grands Jr. Biscuits, cut into fourths
2Tbsp.melted butter
1/4cupsugar or 2 Tbsp. Truvia
1tsp.cinnamon
Instructions
Preheat oven to 350º F. Spray a 2 quart dish with cooking spray and set aside.
Combine peaches, blueberries, sugar and cornstarch in a mixing bowl. Pour into prepared pan.
Open biscuits and cut each into four pieces. Place each biscuit piece onto the top of the fruit, until it makes an even layer of biscuits and covers all the fruit.
Mix cinnamon and sugar together in a small bowl. Drizzle biscuits with melted butter and sprinkle cinnamon and sugar over the tops.
Place in preheated oven and bake for about 25-30 minutes - until tops of biscuits are golden brown and cooked through and fruit is bubbling. Serve up into bowls or plates and enjoy!
Giveaway: Eligible to one (1) winner residing in one of the 48 contiguous states. Must be 18 years of age to enter giveaway. Starts 12 am 6/20/2014 (EST time) and ends 12 am 7/4/2014 (EST time). To enter the giveaway, you must participate in at minimum, one of the listed entries in the widget and an email address must be provided. Winner will be announced via email and must respond to the subject line: “Congratulations! You’ve Won Carmel Moment’s Amazon Gift Card Giveaway” from[emailprotected]within 24 hours of deliverance. Failure to respond will forfeit your chance in winning and a new winner will be chosen. I will send the giftcard electronically to chosen winner. Please be advised items may appear different from the photo shown. Carmel Moments and its owner are not held responsible for missing/broken items received by the winner. Good luck and thank you for your entries. There will be more fun recipes, as well as giveaways coming soon! See more athttp://carmelmoments.com
This topping truly is as easy as one-two-three, or maybe even just one-two. Mix the flour, sugar, and melted butter until they form a dough. It will be quite sandy and will tend to crumble, but you should be able to form it into patties. If not, add a little more flour.
The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit. When baking, be sure the filling is bubbling-hot to ensure the cornstarch is cooked enough to thicken.
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
The short answer is yes. Rinsing the canned fruit will help remove that sugary syrup that's on the outside of the fruit, but it might not make a dent in the syrup the fruit has already absorbed. Ultimately, it's a better option than not rinsing at all.
Ingredients For Patti LaBelle's Wicked Peach Cobbler
For this recipe, you'll need peaches, corn starch, sugar, lemon juice, cinnamon, butter and vanilla extract. If you're making the crust instead o buying a premade option, you'll need flour, Crisco shortening, salt and water.
Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.
While the peaches pre-bake, make the biscuit topping.
Mix a few basic ingredients together. You need flour, sugar, baking powder, and baking soda. Cut in cold butter with a pastry cutter until pea-sized crumbs form, like when making for pie crust.
While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler. Peach cobbler is best served warm with a scoop of vanilla ice cream on top, but it's also delicious cold.
You take a clean tooth pick and poke it into the batter section of the cobbler. If the toothpick comes out clean, it's done. If there's raw batter clinging to it, bake it for a bit longer. This is the same thing you do when testing to see if a cake is done.
Betty. Whereas crisps and cobblers are made up of a layer of fruit with either a streusel or pastry topping, with apple betty and its variations, we start constructing desserts made of alternating layers of fruit and pastry—or in this case crumbs.
I was fascinated to discover that cobblers have been and are still being called by various names, such as crisps, crumble, brown betty, buckle, grunts, slumps, bird's nest pudding, sonker and pan dowdy.
Though crumbles, crisps, and cobblers are more akin to pie, a buckle is a lot like cake. In fact, they look nearly identical to fruit-filled coffee cakes. As the batter rises in the oven, the weight of the fruit causes it to “buckle.”
If peaches aren't in season and you don't have any frozen peaches on hand, you can use canned peaches for most baked recipes. Keep in mind that canned peaches are cooked (even if they're raw packed), so they'll be softer and more tender compared to the texture of a fresh or frozen peach.
Freestone peaches are best for cooking, baking, and eating out of hand because peeling and slicing is a breeze. Clingstone on the other hand refers to fruit where the flesh is attached to the pit, which can make them more difficult to prep. These are best saved for eating out of hand.
Research conducted by Oregon State University confirms that the nutritional value of canned peaches is on par with that of fresh peaches. In a multi-year study, researchers compared the nutrients in fresh freestone peaches and fresh cling peaches with those found in canned cling peaches.
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