Blueberry Peach Cobbler

Recipe from

Oxmoor House

Nutritional 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


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


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.

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.

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,

Oxmoor House

January 1994
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