Friday, October 5, 2012


After seeing this recipe in a newspaper this past August, the DH reminded me that I hadn't yet made a peach cobbler this year and as peaches were still available, I should consider baking a cobbler.  The combination of peaches and blueberries was too good to pass up.   After getting a supply of peaches and berries, I made the cobbler.  You can also make this recipe using frozen fruit instead of fresh.

I used splenda instead of sugar in the recipe and only used 1/4 cup in the filling.  I also had to use two baking dishes as the large one would have been too full.  The second baking dish was a mini baking dish and served as the overflow dish.  The end result was a tasty cobbler according to the DH.  It met his expectations.

Berries and peaches.

Flour, sugar and other ingredients sprinkled on the fruit.

Mixing the cobbler dough

Dough spread over the fruit and ready for the oven.

Ready for sampling.




3 pound of ripe peaches (7 to 9)
2 cups blueberries
¼ cup white sugar or splenda
¼ cup brown sugar
2 tbsp lemon juice
¼ tsp cinnamon
1/8 tsp salt
2 ½ tbsp flour


1 ½ cups flour
½ cup cornmeal
1/3 cup sugar or splenda
2 tsp baking powder
½ tsp salt
½ cup butter, chilled and cut into pieces
1 tsp vanilla
1 cup buttermilk or one cup of milk with 1 tbsp of vinegar (soured milk)
1 ½ cups blueberries


Wash the peaches and cut each peach into 8 slices or more, leaving the skin on and discarding the pit.  Place the peach slices into an 9 X 13 dish along with the two cups of blueberries.   Sprinkle the sugar, lemon juice, cinnamon, salt and flour over the top of the peaches and berries and if you can try to stir the mixture.  Set aside.

To make the topping, combine the flour, cornmeal, sugar, baking powder and salt in a bowl.  Add the butter and using a fork or pastry blender, mix the butter into the dough until it is crumbly.  Add the vanilla to the buttermilk or soured milk and combine.   Pour the milk over the flour mixture and mix it together but don’t over mix it as this is biscuit dough.  Fold in the blueberries.  The dough will be sticky to handle.  Using a wooden spoon, place a spoonful of the dough on top of the fruit creating nine mounds or so of dough on top of the fruit.  If you have more dough, then add it to the spaces between the mounds.   

Bake at 375 degrees F for 50 minutes or until the biscuits dough is golden brown and the fruit mixture is bubbling.  Let cool and serve with ice cream.  Store leftovers in the fridge.   Serves 6 to 8 depending on appetites.

Adapted from Globe and Mail, Aug 22, 2012

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