Peach Blueberry Basil Cobbler
User Reviews
5
Peach Blueberry Basil Cobbler
Description
The Peach Blueberry Basil Cobbler starts by tossing sliced peaches and blueberries with sugar to bring out their natural juices. The addition of fresh basil cut in chiffonade adds a subtle, aromatic herbal note to the fruit. The batter, made of all-purpose flour, baking powder, salt, milk, and vanilla, is poured over melted butter in the baking dish, and then the fruit mixture is spooned on top without stirring, allowing for a layered texture.
Baking at 350°F produces a lightly browned, tender crust with juicy, bubbling fruit beneath. The combination of sweet berries, peach, and basil creates a refreshing complexity. Serving the cobbler warm with vanilla ice cream enhances the contrast of temperatures and textures, while extra basil can be used as garnish.
Frozen fruit should be thawed and drained to avoid excess moisture. If the fruit is very juicy after the sugar soak, tossing it with cornstarch helps prevent an overly wet cobbler. Leftovers can be refrigerated for up to three days and reheated, or the baked cobbler can be well wrapped and frozen for several months.
Ingredients
- 1 ½ cups peach fresh or frozen; slices
- 1 ½ cups blueberries fresh or frozen
- 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 basil cut in chiffonade, fresh
- vanilla ice cream for serving
- 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
- Use fresh or thoroughly thawed and drained frozen peaches and blueberries for best texture.
- Taste fruit before adding sugar; add more if needed depending on sweetness.
- If fruit releases excessive juice after sitting with sugar, toss with 2 teaspoons of cornstarch to prevent a watery cobbler.
- Store leftovers covered in the refrigerator for up to three days; reheat in oven or microwave.
- To freeze cooked cobbler, wrap tightly in plastic wrap, then foil, and freeze up to 6-8 months; thaw overnight in refrigerator before reheating.
- Vanilla ice cream served with the cobbler is optional and not included in nutrition estimates.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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