½cupsugardivided (more depending on sweetness of fruit)
1 ½cupsall-purpose flour
2 ¼teaspoonsbaking powder
2tablespoonsfresh basilcut in chiffonade
Vanilla ice cream for serving
Additional basil for garnish
Peel and slice the peaches. Place the peach slices and blueberries in a bowl and sprinkle with ¼ 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 ¼ 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.
Note: vanilla ice cream is not included in the nutrition calculation.
Can I use frozen peaches? You can use frozen peaches and/or blueberries in your cobbler. You'll need to thaw them and drain them very well before using them in the recipe.
Do I have to peel the peaches or can I leave the skin on? The skin of a peach is completely edible and you can leave the skin on for a cobbler if you like. They skins will become very tender during cooking. However, my personal preference is to peel the peaches before use.
Why is my cobbler runny? A runny cobbler is usually the result of the fruit being too juicy. Check your fruit after the first step where it sits with the sugar for 30 minutes. If there seems to be a large amount of liquid in the bottom of the bowl, you can add two teaspoons of cornstarch and toss it gently with the fruit. That should cause the juice to thicken during cooking.
Tips for Success
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.
Place the baking dish with the cobbler on a baking sheet to make sure nothing bubbles out into the oven while cooking.
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.