ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blueberry Peach Cobbler

Yield 9 servings.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2/3 cup ground toasted almonds
  • 1 teaspoon salt
  • 2/3 cup butter
  • 1/4 cup plus 3 tablespoons whole milk
  • 4 cups fresh blueberries
  • 4 cups coarsely chopped fresh peaches
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 2 tablespoons amaretto
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1 egg white, lightly beaten
  • 2 tablespoons sugar
  • 2 tablespoons chopped almonds
  • 2 1/4 cups French vanilla ice cream

Nutrition Information

  • calories 636
  • caloriesfromfat 36 %
  • fat 25.5 g
  • satfat 13.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.7 g
  • carbohydrate 97.4 g
  • fiber 0.0 g
  • cholesterol 61 mg
  • iron 0.0 mg
  • sodium 474 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients; cut in 2/3 cup butter with a pastry blender until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Knead dough 4 or 5 times. Cover and chill 1 hour.

  2. Combine blueberries and next 6 ingredients in a large saucepan. Cook over medium heat, stirring frequently, 10 minutes or until thickened. Remove from heat; let cool.

  3. Roll half of chilled pastry into a 13-inch square on a floured surface, and place in a greased 8-inch square baking dish. Pour fruit mixture into pastry-lined dish. Roll remaining pastry into a 10-inch square. Place pastry over fruit mixture. Fold edges under, and flute. Brush pastry with egg white; sprinkle with 2 tablespoons sugar and chopped almonds. Cut several slits in top crust. Bake at 375° for 40 minutes or until golden. Serve warm, and top each serving with 1/4 cup ice cream.

Light and Luscious