Michigan Blueberry Peach Cobbler
Dive into the luscious flavors of summer with this Michigan Blueberry Peach Cobbler, a dessert bursting with juicy Michigan blueberries and sweet, sun-ripened peaches. Perfectly balanced with a hint of tangy lemon and a touch of vanilla, this cobbler features a tender, buttery biscuit topping that’s golden and slightly crisp, especially when sprinkled with optional turbinado sugar for an irresistible crunch. Ready in just an hour, this easy-to-make dessert is ideal for showcasing seasonal fruits and makes an impressive centerpiece for any gathering. Serve warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream, and let the bubbling, aromatic fruit filling steal the show. Whether for a backyard barbecue or a cozy family dinner, this cobbler is your go-to summer treat. Keywords: Michigan blueberry cobbler, peach cobbler recipe, summer fruit dessert, easy cobbler recipe, homemade cobbler.
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Recipe Information
Ingredients
- 2 cups Michigan blueberries
- 4 cups ripe peaches, peeled, pitted, and sliced
- 0.75 cup granulated sugar
- 1 tablespoon lemon juice
- 1.5 tablespoons cornstarch
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter, cold and diced
- 0.67 cup whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the Michigan blueberries and sliced peaches.
Sprinkle the granulated sugar, lemon juice, and cornstarch over the fruit. Toss gently to coat the fruit evenly. Transfer this fruit filling to the prepared baking dish and spread it into an even layer.
In another mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Using a pastry cutter or your fingers, cut the cold, diced butter into the flour mixture until it resembles coarse crumbs.
Slowly mix in the milk and vanilla extract until just combined. Take care not to overmix.
Dollop spoonfuls of the biscuit dough over the fruit filling, covering most of the surface but leaving some gaps for steam to escape.
Sprinkle the top with turbinado sugar, if desired, for an extra crunch.
Bake in the preheated oven for about 40 minutes, or until the biscuit topping is golden brown and cooked through, and the fruit filling is bubbling.
Allow the cobbler to cool for 10-15 minutes before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 42.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
