• Florida's Adventure Coast

Oh My! Florida Blueberry & Peach Cobbler

When Florida blueberries are in season, the peaches are usually ripe and ready to be picked in the Sunshine State, too. The season is short, so be sure to get to the farmer’s market, local u-pick farm or your favorite grocery store as soon as you can. If you love peach cobbler and are a blueberry fan, don’t let this recipe slip by. It’s truly one of favorites recipes since it uses both blueberries and peaches … and did we mention the warm cobbler – just like grandma would have made.

Oh, and don’t forget the ice cream!

We recommend doubling this recipe. You’ll love having leftovers.

Serves 4

Preheat oven to 350 degrees.

Will need 4 ramekins, (8-ounce) or more if you double the recipe

Ingredients

Fruit Mixture

3-4 medium Florida peaches, peeled and cut in sections

1 cup of Florida blueberries

¼ cup of sugar

½ teaspoon ground cinnamon

2 teaspoons of cornstarch

Cobbler Mixture (Wet and Dry Ingredients)

Wet Ingredients

1 egg

2 tablespoons melted, cooled butter

¼ cup heavy cream

Dry Ingredients

½ cup flour, plus 2 tablespoons

1 teaspoon of baking powder

Pinch of salt

1 tablespoon of sugar

1 tablespoon butter to brush over topping

Vanilla Ice Cream (optional)

Directions

Fruit Mixture

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In a large bowl, mix peaches and blueberries.  Separately, mix the sugar, cinnamon and cornstarch. Combine the two. Set aside.

Wet Ingredients

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In a small bowl, mix the egg, cooled butter and heavy cream. Whisk with a fork. Set aside.

Dry Ingredients

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In a medium sized bowl, sift flour, baking powder, salt and sugar.

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Make a well (small indentation) in the middle of the dry ingredients and pour in the wet ingredients. Slowly draw the dry ingredients into the wet ingredients, combining just until mixed.

Preparation

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Place the ramekins on a sheet pan. Pour in the fruit, dividing the mixture evenly.

Spoon the dough over the top (it will be sticky) of the fruit. It may not spread to the edges of the ramekin completely, but be sure the dough is distributed over the fruit. (I leave the edges a little exposed.)

Lightly brush the dough with butter.

Bake at 350 degrees until the juices bubble up and crust is golden brown, approximately 20-25 minutes. (Check at 15 minutes)

Serve hot. Add ice cream!

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Adapted from Martha Stewart’s Peach and Blueberry Cobbler

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