Blueberry-Peach Cobbler

Prep 30 min
Total 1 hr 10 min
Ingredients 14
Servings 8

This recipe is so good-looking you should pause for a second before you dig in. Feast with your eyes. Then feast with your mouth. Then feast with your family, if you feel like sharing. MORE+ LESS-

By Pillsbury Kitchens

Updated January 15, 2020

Ingredients

Biscuit Dough

1 1/2

cups Immaculate Baking Co.™ organic all-purpose flour

1/4

cup cane sugar

teaspoons baking powder

1/2

teaspoon ground cinnamon

1/2

teaspoon salt

1/4

cup cold butter, cut into pieces

3/4

cup cold milk

Filling

1/2

cup cane sugar

tablespoons Immaculate Baking Co.™ organic all-purpose flour

teaspoon ground cinnamon

1/2

teaspoon ground ginger

7 1/2

cups sliced fresh peaches (about 9 peaches) or 3 bags (12 oz each) frozen peaches, thawed as directed on bag

tablespoon lemon juice

cups fresh blueberries

Steps

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1

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In medium bowl, stir together 1 1/2 cups flour, 1/4 cup sugar, the baking powder, 1/2 teaspoon cinnamon and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
3

In 4-quart saucepan, stir together 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon and the ginger. Stir in peaches and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in blueberries. Spoon hot fruit mixture into baking dish. Immediately drop biscuit dough by 12 spoonfuls onto hot mixture.
4

Bake 25 to 28 minutes or until biscuits are golden brown. Cool 15 minutes before serving.

Expert Tips

Frozen peaches are always available — if fresh peaches aren’t in season, you can substitute.
Serve with homemade whipped cream or your favorite ice cream.
Add a sparkly crunch to the biscuits by sprinkling them with a few dashes of coarse sparkling sugar just before baking.