Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

49 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 2
Rating: Unrated
08/04/2013
Great recipe!!! easy fast & luscious dessert. If You have a problem with the stickiness of the biscuit dough, use the cream biscuits from Martha's cooking school. She showed a blueberry cobbler in that episode. Basically, 1 stick of cold butter, no egg and different porportions of the other ingredients.... I made it both ways. Both are good. I add a little more flour in this recipe if too sticky.