A Great, Refreshing Summer-Time Dessert!

Bake: 35–45 minutes at 375°F

Fruit Filling

  • 5 cups sliced fresh peaches
  • 2 cups fresh blueberries
  • ⅓ cup sugar or maple sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Pinch of salt

Cobbler Topping

  • 1½ cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold butter, cut into small pieces
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • Optional: coarse sugar for sprinkling

Directions

  1. Preheat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish or large cast-iron skillet.
  2. Combine the peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Spread evenly in the baking dish.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  4. Cut in the cold butter until the mixture resembles coarse crumbs.
  5. Stir in the milk and vanilla just until a soft dough forms. Do not overmix.
  6. Drop spoonfuls of dough evenly over the fruit. Leave a few openings so the colorful filling can bubble through.
  7. Sprinkle with coarse sugar, if desired.
  8. Bake for 35–45 minutes, until the topping is golden and the fruit is bubbling around the edges.
  9. Let the cobbler rest for 15 minutes before serving.

Vegan Option
Replace the butter with vegan butter or solid coconut oil, and use unsweetened almond, oat, or soy milk. Serve with dairy-free vanilla ice cream or coconut whipped cream.

Gluten-Free Option
Use a good-quality 1-to-1 gluten-free baking flour in place of all-purpose flour.

For an extra summery touch, add a little lemon zest to the fruit and serve the cobbler warm with vanilla ice cream.

We have all the fresh ingredients you’ll need for this delicious dessert.