Old Fashioned Peach and Blueberry Cobbler

Name: Old Fashioned Peach and Blueberry Cobbler
Yield: 8 servings
Ingredients: 3/4 cup (180 mL) packed brown sugar; 2 tbsp (30 mL) corn starch; 5 cups (1.25 L) canned (drained) or fresh peaches sliced; 1/2 tsp (2 mL) ground cinnamon; 4 cups (1 L) fresh or frozen blueberries; 2 cups (500 mL) all-purpose flour; 1/4 cup (60 mL) sugar; 1 tbsp (15 mL) baking powder; 1 tsp (5 mL) salt; 1/2 cup (125 mL) chilled butter; 1 cup (250 mL) Milk; 1 tsp (5 mL) vanilla extract

This recipe is taken from the 1992 Milk Calendar. This is the Old Fashioned Peach and Blueberry Cobbler recipe.

Prep: 25 min
Cooking: 25 min - 30 min

Yields 8 servings

old fashioned peach and blueberry cobbler

Ingredients

3/4 cup (180 mL) packed brown sugar
2 tbsp (30 mL) corn starch
5 cups (1.25 L) canned (drained) or fresh peaches sliced
1/2 tsp (2 mL) ground cinnamon
4 cups (1 L) fresh or frozen blueberries
2 cups (500 mL) all-purpose flour
1/4 cup (60 mL) sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1/2 cup (125 mL) chilled butter
1 cup (250 mL) Milk
1 tsp (5 mL) vanilla extract

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Preparation

In large saucepan combine brown sugar and corn starch; stir in peaches and cinnamon. Cook and stir over medium heat until mixture boils and thickens. Stir in blueberries. Cover; set aside.

Stir together flour, sugar, baking powder and salt. With 2 knives or pastry blender cut in butter until mixture resembles coarse crumbs. Add milk and vanilla extract; mix lightly with fork until just combined.

Bring fruit mixture to a boil; pour into 16-cup (4 L) oven-proof mixing bowl or deep casserole.

Drop large spoonfuls of batter onto fruit mixture. Bake in preheated 375 °F (190 °C) oven 25 to 30 min or until wooden pick inserted in centre comes out clean.