Peach Blueberry Basil Cobbler
User Reviews
5.0
12 reviews
Excellent
Peach Blueberry Basil Cobbler
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This Peach Blueberry Basil Cobbler takes advantage of two of my favorite fresh fruits with the addition of basil for an out of the ordinary dessert.
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Ingredients
- 1 ½ cups fresh or frozen peach slices
- 1 ½ cups fresh or frozen blueberries
- ½ cup sugar divided (more depending on sweetness of fruit)
- ½ cup butter (1 stick)
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 teaspoon vanilla
- 2 tablespoons fresh basil cut in chiffonade
- Vanilla Ice cream for serving
- Additional basil for garnish
Instructions
- Peel and slice the peaches. Place the peach slices and blueberries in a bowl and sprinkle with 1/4 cup sugar (or more depending on how sweet the fruit is). Mix gently to distribute the sugar and allow to sit for approximately 30 minutes.
- Preheat the oven to 350 degrees.
- Melt the butter either in a small saucepan over low heat or in the microwave. Pour the melted butter into the bottom of a 9 x 13-inch baking dish or pan.
- In a medium bowl, combine the flour, baking powder, salt, and remaining 1/4 cup sugar. Whisk in the milk and vanilla.
- Pour the batter evenly over the melted butter but do not stir.
- Stir the basil into the fruit mixture.
- Pour the sweetened fruit and basil mixture over the butter. Do not stir together.
- Bake for 40 to 45 minutes or until crust is brown and fruit is bubbly.
- Remove from oven and allow to cool for approximately 15 minutes.
- Serve warm with a scoop of vanilla ice cream and additional basil.
Notes
- Note: vanilla ice cream is not included in the nutrition calculation.
- For frozen peaches and/or blueberries, thaw and drain very well before using them in the recipe.
- It's important to taste the fruit before adding the sugar. I recommend ¼ cup sugar if the fruit is nicely ripe and sweet. You may feel you need a little more sugar to sweeten your fruit.
- If the fruit seems very juicy after sitting with the sugar for 30 minutes, toss it with two teaspoons of cornstarch to ensure that the cobbler isn't too juicy when baked.
- Store any leftovers covered in the refrigerator for up to three days. Reheat in the oven or microwave.
- To freeze cooked cobbler, wrap it closely in plastic wrap first followed by a layer of aluminum foil. Place the wrapped cobbler in a resealable freezer storage bag and freeze for 6-8 months. Thaw the cobbler in the refrigerator overnight before reheating and serving.
Nutrition Information
Show Details
Serving
1
Calories
192kcal
(10%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
255mg
(11%)
Potassium
105mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
368IU
(7%)
Vitamin C
3mg
(3%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 255mg | 11% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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