Peach Blueberry Basil Cobbler

This Peach Blueberry Basil Cobbler takes advantage of two of my favorite fresh fruits with the addition of basil for an out of the ordinary dessert.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 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.
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.
In a medium bowl, combine the flour, baking powder, salt, and remaining 1/4 cup sugar. Whisk in the milk and vanilla.
Pour the batter evenly over the melted butter but do not stir.
Stir the basil into the fruit mixture.
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.

Notes

Note: vanilla ice cream is not included in the nutrition calculation.

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