Blueberry and Peach Cobbler

    50 minutes

    Spicy and warm this cobbler combines blueberries and peach with a hint of nutmeg. Goes well served warm with vanilla ice cream .

    109 people made this

    Serves: 8 

    • 1 cup (125g) plain flour
    • 1/2 cup (110g) white sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 cup (125ml) milk
    • 65g butter, softened
    • 1/4 cup packed brown sugar
    • 1 tablespoon cornflour
    • 1/2 cup (125ml) cold water
    • 3 cups fresh peaches - peeled, pitted and sliced
    • 1 cup fresh blueberries
    • 1 tablespoon butter
    • 1 tablespoon lemon juice
    • 2 tablespoons white sugar
    • 1/4 teaspoon ground nutmeg

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, stir together flour, 1/2 cup white sugar and baking powder. Mix in milk and 65g butter until smooth.
    3. In a medium saucepan, stir together the brown sugar, cornflour and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg and sprinkle over the batter.
    4. Place the baking dish on a baking tray in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

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    Reviews in English (108)


    While I liked this very much, I would make the following changes: Use less sugar in the topping, and more in the fruit; increase the fruit, and/or omit the water, so it will be less soupy and have more concentrated fruit flavor.  -  14 Aug 2007  (Review from Allrecipes USA and Canada)


    This was good, peaches and blueberries are always a great combination. However, I had two small problems with the recipe. Firstly, I found the fruit layer a drop too tart. I usually cut the sugar in recipes, but here even I think it needs more sweetner. In addition, as a I try more and more cobblers I'm finding that there are two basic types - with the dough on top or the dough on bottom. It seems that when the dough is on top (like it is here) you tend to get a compote with cake floating on top, not a real cobbler. I think I'm going to keep looking for more dough on bottom recipes.  -  23 Jun 2007  (Review from Allrecipes USA and Canada)


    Very quick and easy. I used frozen peaches from last summer and it turned out great! The topping more cake like (like my grandmother's) vs. biscuit like (like my mother's). The dish needs to be at least 8" sqaure and 2" deep - my dish was a bit shallow and a lot of the juices ran over.  -  17 Apr 2003  (Review from Allrecipes USA and Canada)