Peach and Blueberry Cobbler

Southern Kitchen

Peach and Blueberry Cobbler

Serves: 6 to 8

Hands On Time: 10 minutes

Total Time: 40 minutes


2 cups sliced peaches and blueberries

8 tablespoons (1 stick) unsalted butter

3/4 cup all-purpose flour

2 teaspoons baking powder

Pinch salt

3/4 cup milk

1 cup sugar


Heat the oven to 350 degrees.

Place the fruit in the bottom of an 8- or 9-inch square baking dish or cast iron skillet. Slice the butter into pats and scatter over the fruit.

In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk and sugar and pour over the fruit. Bake until rich golden brown, about 30 minutes. Remove to a rack to cool slightly. Serve.


Per serving: 416 calories (percent of calories from fat, 34), 3 grams protein, 67 grams carbohydrates, 2 grams fiber, 16 grams fat (10 grams saturated), 44 milligrams cholesterol, 208 milligrams sodium.

About the recipe

Says food writer Virginia Willis: To “cobble” is to throw something together hastily and clumsily; I don’t know about clumsy (unless going back for seconds counts), but it sure is a snap to put together. In deference to summer heat, bake this early in the morning. It’s good hot, room temperature or cold. Recipe courtesy of Virginia Sharp Franz.