Blueberry Peach Cobbler with Vanilla Yogurt
The recipe Blueberry Peach Cobbler with Vanilla Yogurt can be made in roughly 1 hour. This main course has 683 calories, 14g of protein, and 28g of fat per serving. For $1.97 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. 10 people have tried and liked this recipe. Head to the store and pick up rolled oats, flour, kosher salt, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. This recipe is typical of Southern cuisine. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. Try Peach Blueberry Cobbler, Peach And Blueberry Cobbler, and Peach & Blueberry Cobbler for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
3/4 cup blueberries
2 tablespoons cornstarch
1/4 cup dark rum
1 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons heavy cream
1/2 teaspoon kosher salt
1 teaspoon lemon juice
1/4 teaspoon lemon zest
6 cups sliced peaches (about 5 peaches)
1 cup rolled oats
1/4 cup sugar
1/2 cup sugar
1 1/2 sticks cold unsalted butter, cut into small cubes
1/2 teaspoon vanilla extract
1 quart store-bought, good-quality vanilla yogurt, for serving
Equipment:
oven
bowl
mixing bowl
blender
frying pan
Cooking instruction summary:
Preheat the oven to 375 degrees F. For the filling: In a large bowl, add the peaches, blueberries, dark rum, sugar, cornstarch, ground cinnamon, lemon zest and juice and vanilla extract. Mix well to coat the peaches and blueberries evenly. Set aside. For the topping: In a large mixing bowl, add the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour (either with a pastry blender or your hands). Mix until the texture is coarse and clumps in your hand when you squeeze a handful. Add the heavy cream and mix just until the dough just comes together a bit more. Pour the filling in a 10-inch cast-iron skillet and spread out evenly. Spread the topping mixture over evenly, and then place in the center of the oven and cook until the topping is browned and the fruit is bubbling around the edges, 35 to 40 minutes. Serve with vanilla yogurt on the side.
Step by step:
1. Preheat the oven to 375 degrees F.
2. For the filling: In a large bowl, add the peaches, blueberries, dark rum, sugar, cornstarch, ground cinnamon, lemon zest and juice and vanilla extract.
3. Mix well to coat the peaches and blueberries evenly. Set aside.
4. For the topping: In a large mixing bowl, add the flour, oats, sugar and salt.
5. Add the cold butter cubes and cut the butter into the flour (either with a pastry blender or your hands).
6. Mix until the texture is coarse and clumps in your hand when you squeeze a handful.
7. Add the heavy cream and mix just until the dough just comes together a bit more.
8. Pour the filling in a 10-inch cast-iron skillet and spread out evenly.
9. Spread the topping mixture over evenly, and then place in the center of the oven and cook until the topping is browned and the fruit is bubbling around the edges, 35 to 40 minutes.
10. Serve with vanilla yogurt on the side.
Nutrition Information:
covered percent of daily need
