Food & Cooking Recipes Dessert & Treats Recipes Peach and Blueberry Cobbler 3.2 (49) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 11, 2021 Print Share Share Tweet Pin Email Photo: Amy Neusinger Servings: 4 Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown. Ingredients 3 to 4 ripe peaches (1 1/4 pounds), cut into eighths 1 cup blueberries ¼ cup plus 1 tablespoon sugar ½ teaspoon ground cinnamon 2 teaspoons cornstarch 1 large egg 3 tablespoons unsalted butter, melted and cooled ¼ cup heavy cream ½ cup plus 2 tablespoons all-purpose flour Pinch of table salt 1 teaspoon baking powder Vanilla ice cream (optional) Directions Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside. Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together. Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired. Print