Peach Blueberry Basil Cobbler
A warm peach and blueberry cobbler with a surprising touch of fresh basil, baked with crisp golden edges and a tender, cakey top.
Servings 12 servings
Ingredients
- 1 ½ cups fresh or frozen peach slices
- 1 ½ cups fresh or frozen blueberries
- ½ cup sugar divided (more depending on sweetness of fruit)
- ½ cup butter (1 stick)
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 teaspoon vanilla
- 2 tablespoons fresh basil cut in chiffonade
- Vanilla ice cream for serving
- Additional basil for garnish
Instructions
- Peel and slice the peaches. Place the peach slices and blueberries in a bowl and sprinkle with 1/4 cup sugar (or more depending on how sweet the fruit is). Mix gently to distribute the sugar and allow to sit for approximately 30 minutes.1/4 cup sugar1 ½ cups fresh or frozen peach slices, 1 ½ cups fresh or frozen blueberries
- Preheat the oven to 350 degrees.
- Melt the butter either in a small saucepan over low heat or in the microwave. Pour the melted butter into the bottom of a 9 x 13-inch baking dish or pan.½ cup butter
- In a medium bowl, combine the flour, baking powder, salt, and remaining 1/4 cup sugar. Whisk in the milk and vanilla. 1/4 cup sugar1 ½ cups all-purpose flour, 2 ¼ teaspoons baking powder, ½ teaspoon salt, 1 ¼ cups milk, 1 teaspoon vanilla
- Pour the batter evenly over the melted butter but do not stir.
- Stir the basil into the fruit mixture.2 tablespoons fresh basil
- Pour the sweetened fruit and basil mixture over the butter. Do not stir together.
- Bake for 40 to 45 minutes or until crust is brown and fruit is bubbly.
- Remove from oven and allow to cool for approximately 15 minutes.
- Serve warm with a scoop of vanilla ice cream and additional basil.Vanilla ice cream for serving, Additional basil for garnish
Notes
Note: vanilla ice cream is not included in the nutrition calculation.
- Pour the batter over the melted butter and the fruit over the batter without stirring at any point. The batter rises up around the fruit as it bakes, which is what gives you those crisp golden edges.
- Set the baking dish on a rimmed baking sheet before baking. Fruit cobblers bubble up and can overflow, and the sheet catches any drips.
- For frozen peaches and/or blueberries, thaw and drain very well before using them in the recipe.
- It's important to taste the fruit before adding the sugar. I recommend ¼ cup sugar if the fruit is nicely ripe and sweet. You may feel you need a little more sugar to sweeten your fruit.
- If the fruit seems very juicy after sitting with the sugar for 30 minutes, toss it with two teaspoons of cornstarch to ensure that the cobbler isn't too juicy when baked.
- Store any leftovers covered in the refrigerator for up to three days. Reheat in the oven or microwave.
- To freeze cooked cobbler, wrap it closely in plastic wrap first followed by a layer of aluminum foil. Place the wrapped cobbler in a resealable freezer storage bag and freeze for 6-8 months. Thaw the cobbler in the refrigerator overnight before reheating and serving.
Nutrition
Serving: 1 | Calories: 192kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 255mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg
