When I was young I remember going to my Grandparents house next door for dinner. I know that my Grandma was a good cook but I don’t remember most of the things that she made. It’s the fun meals that stick in my mind. When we visited them in Florida we got to have “strawberry soup” for dinner sometimes. Grandpa loved that one – bread torn up and topped with fresh strawberries, sprinkled with sugar. We’d pour milk into the bowl and it was like a weird sort of cereal. I’m guessing it started among the generation that grew up during the Great Depression. However, my favorite meal was when Grandma would make Homemade Blueberry Peach Cobbler for dinner and we got to eat as much as we wanted.
Cobbler for dinner is not a huge stretch. I’m sure it’s no worse than french toast or pancakes as a meal, but as a kid it felt like an amazing winter treat. I’ve made cobbler with various fruit over the years, but blueberry peach is nostalgic as well as delicious. Juicy tart blueberries meld beautifully with the soft, sweet peaches. Stir it up into a syrupy cocktail and top it off with light sweet biscuits that are soft underneath with a little crunch on top! I’m thinking that this would be a fantastic Valentine’s Day Brunch…
This recipe is based on the one my family has used for years. It’s super simple and you can whip it up in fifteen minutes with very little fuss. Since it is the middle of winter I’m using canned peaches but fresh blueberries are still available here. In fact they went on sale at Kroger last week! Midwinter is the perfect time for fruity comfort foods to remind us it won’t be cold forever.
To kick it up a notch for brunch or dessert or just plain fun I baked my Homemade Blueberry Peach Cobbler in individual ramekins. Aren’t they cute? They are 6.7oz and I got them at World Market. Enjoy your breakfast for dinner treat!
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Tart and sweet come together in this Homemade Blueberry Peach Cobbler. Juicy fruit topped with soft biscuits is a delicious midwinter breakfast!
- 1 can (29 oz) peaches in juice not syrup
- 1 cup (165 g) fresh blueberries (see notes for using frozen berries)
- 1/2 cup (80 g) packed dark brown sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- zest of one lemon
- 1–1/2 cups (230 g) unbleached white flour
- 1/2 cup (50 g) old-fashioned rolled oats
- 1 Tbsp baking powder
- 1/4 tsp salt
- 2 Tbsp (25 g) dark brown sugar
- 1/3 cup (90 ml) canola oil
- 1 cup (240 ml) milk
- Pre-heat oven to 350 F (175 C) and place your ramekins on a rimmed baking sheet.
- In a medium bowl stir together the peaches (with the juice), blueberries, brown sugar, vanilla, cinnamon and lemon zest.
- Divide into your ramekins. I used 6 oz and made 6.
- In a separate bowl mix the flour, oats, baking powder, salt and brown sugar.
- Add the canola oil and milk and stir well. You will have a goopy wet batter.
- Spread the dough across the top of the berries with a spoon and sprinkle with raw sugar.
- Bake on the middle rack for 35 minutes until the tops are golden brown.
- Serve hot with coffee or tea!
You can use frozen berries for this recipe. Just pour off 2/3 C of the peach juice to compensate for the extra liquid from the berries as they thaw.
You can substitute any kind of milk – regular or dairy free.
Keywords: homemade blueberry cobbler recipe, peach and blueberry cobbler, breakfast fruit recipe