Blueberry Peach Cobbler Recipe

This recipe for blueberry peach cobbler is made with a sugar cookie topping and is a great way to use fresh from the summer. The premade dough makes this dessert come together in a snap.

When I was a kid I remember my mother making cobbler with peaches that were just a little too ripe to eat, but not so far gone that she needed to throw them out. So this is a good use of any fruit that is getting past its prime. In that case, I would skip the added sugar.

Also, in this cobbler, I used mom's sugar cookie recipe for the topping, however,  you could easily use ready-made cookie dough from the store. This would work well if you were away from home, and did not have a lot of ingredients on hand. It reminds me of the muffin pies that I made last year at our beach house. The local fresh fruit is the star, so you don't need to do a lot to it.

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Wash your fruit and cut up the peaches into small pieces. I always try to keep anything that cooks together, somewhat close in size, so that they cook at the same rate.

Then I add lemon juice, sometimes lemon zest, and sugar if the fruit is not very ripe, but you can skip both if you want.

It's a simple recipe. One that you could easily make with all kinds of fruit. However, blackberries and raspberries would be obvious great candidates.

Place your fruit on the bottom of a baking pan.

Then drop spoonfuls of cookie dough on top. Or cover the top with slices of refrigerated cookie dough.

Bake in the oven on the middle or bottom shelf, so the dough doesn't burn.

Of course, this would be great with a scoop of vanilla ice cream. However, it's pretty good on its own.

Blueberry Peach Cobbler

Here's a delicious peach and blueberry cobbler that is topped with refrigerated sugar cookie dough for an easy and sweet dessert.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 6 -8

Calories 291 kcal

Ingredients

  

1x2x3x

Filling

• 4 large fresh peaches
• 1 cup fresh blueberries
• 1 tablespoon sugar
• juice of 1/2 lemon

Topping

• 1 package of sugar cookie dough

Homemade Topping

• 1/2 cup butter
• 3/4 cup confectioner sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• pinch of salt

Instructions

 

• Preheat oven to 375 degrees
• Wash fruit and slice up peaches and cut into small pieces.
• Stir to combine peaches, blueberries, sugar, and lemon juice in a large bowl.
• Grease an 8 x 8 inch baking dish
• Pour the fruit mixture into the pan.
• Top with slices of refrigerated sliced cookie dough or use homemade batter by dropping spoonfuls all over the fruit.
• Bake for 30 minutes or until the crust is golden brown and the fruit is bubbling.
• Let cool and serve alone or with a scoop of vanilla ice cream or whipped cream.
• 
  Homemade Topping
• Cream butter and sugar.
• Add vanilla and egg, beat well.
• In a separate bowl combine flour, baking soda, cream of tartar, and salt.
• Add flour mixture to wet ingredients and mix well.

Notes

Using premade cookie dough works well when you are short on time but they are both delicious.

Nutrition

Serving: 1gCalories: 291kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 54mgSodium: 214mgFiber: 2gSugar: 25g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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