Use fresh blueberries and peaches that aren't super ripe for this cobbler recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.
Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Weigh or lightly spoon 75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
I used fresh peaches and blueberries and followed the recipe except for adding a sprinkle of cinnamon - we LOVED it as did our dinner guests! I think the flavor and ripeness of the fruit may make the difference - will definitely make again!
I made this last night and both of my parents enjoyed it. It's a great recipe and the serving size is generous. To peal the peaches, cut and X on the bottom, boil for 20 seconds, and then place into ice water for 10 seconds. The skins will come off easily that way. I also reviewed it on my website! http://ateenagegourmet.wordpress.com
This is one of my favorite summertime recipes; substituted Cup-for-Cup gluten-free flour for the all-purpose flour and turned out great! Even the non-GFs in my household loved it and texture might have been even better than with all-purpose!
I made this for a luncheon and it was a huge hit. I used white peaches (many thought it was pear at first glance, but they quickly figured out their mistake) and was able to make one large and one small dessert in oval ceramic casserole dishes. I kept the small one for the family. I sprinkled some cinnamon over the peaches to add a little flavor. I would make this again in a heartbeat. The only thing I might add next time is some blueberries to the peach mixture in addition to the 2 cups in the cake topping.
I never would have put these two fruits together, but this may be the most delicious non-chocolate dessert I've ever put in my mouth. I reduced the recipe to fit in an 8x8 pan to accommodate my 2 person household and served it with light vanilla ice cream. My hubby tried to lick the bowl and didn't believe me when I said it was "light"!
This was a pretty good cobbler... for me the topping was lacking something to make it a 4 or 5 star. Oh, and based on another reviewer's high recommendation I used white peaches and I really wish I hadn't. They were bland and I'll be sticking to yellow next time.
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