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? These are 8 oz which is a large serving size. You could easily divide it into 6 oz ramekins instead for more people. Enjoy your breakfast for dinner treat!
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Homemade Blueberry Peach Cobbler
- 1 can (29 oz) peaches in juice not syrup
- 1 cup (165 g) fresh blueberries
- 1/2 cup (80 g) packed dark brown sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1 Tbsp cornstarch
- 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 cornstarch.
Divide into your ramekins - should be one cup each if they are 8 oz.
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 stiff 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!
Switch out the blueberries for another berry if you prefer. +++ The Teatime Baker - www.teatimebaker.com