Peach Blueberry Cobbler
The produce of summer is one of the highlights of the season. This easy, stunningly colorful dessert highlights two types of fruit.
The topping is an adaptation of a simple shortbread recipe. Typically 3 parts flour, 2 parts butter, and 1 part sugar, 1 part of the flour is swapped for rolled oats to give the topping a chunkier texture, and the sugar is increased.
This recipe can easily be scaled up to serve a large crowd or down to fit into individual ramekins.
Peach Blueberry Cobbler
Serves 6-8
Ingredients
- 10 ripe peaches, sliced
- 1 pint blueberries
- 1 c flour
- 1/2 c (1 stick) butter, softened
- 1/2 c sugar
- 1/2 c oats
- 1/2 tsp salt
Instructions
- Preheat oven to 375F
- Combine peaches and blueberries in a casserole dish
- In a mixing bowl, combine flour, sugar, salt and oats. Stir until well combined.
- Cut butter into slices and use a fork or pastry blender to cut the butter into the flour mixture.
- Form dough into biscuits and place evenly over the fruit.
- Bake for 25 minutes or until fruit is bubbling at the edges and topping is golden.
