Grain Harvest Recipe: Peach and Berry Cobbler

Peach and Berry Cobbler

This week’s grain harvest recipe features in-season fruits blueberries and peaches. Both blueberries and peaches are available here in Michigan to pick until mid-September. Again if you are picking blueberries in your favorite patch, remember the local black bear loves them too. Be polite and share, give the bear the bulk of the bushes as this recipe only need a cup of blueberries. If the bear does not want to share, that’s okay you can use frozen blueberries.  The recipe this week is Peach and Berry Cobbler. This recipe is an old family favorite from a vintage BHG Cookbook that I lost in a fire years ago. Fortunately, my mom shared it a lot so tracking it down and adding it back to my collection was not as challenging as I thought it would be. Keep in mind that you can use more blueberries or peaches to your taste, sometimes my mom would add 1/2 cup more blueberries and a bit fewer peaches it was still very good.  The magick of this fruit combination is as follows: Blueberries are eaten for psychic protection and regeneration. Peaches for longevity, love, fertility, wishes, and to dispel negativity.

Peach and Berry Cobbler

Peach and Berry Cobbler


1 cup all-purpose flour

½ cup granulated sugar

1 ½ teaspoon baking powder

½ cup milk

¼ cup butter softened

¼ cup packed brown sugar

1 tablespoon cornstarch

½ cup cold water

3 cup sliced fresh peaches

1 cup fresh blueberries

1 tablespoon butter

1 tablespoon lemon juice

2 tablespoon coarse granulated sugar

¼ teaspoon ground nutmeg or cinnamon

For the topping, stir together flour, 1/2 cup of granulated sugar, and baking powder. Add milk and 1/4 cup butter all at once. Stir until smooth; set aside.

For the filling, in a medium saucepan, stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add the 1 tablespoon butter or margarine and the lemon juice; stir until butter or margarine melts. Pour into an ungreased 1-1/2-quart casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of the 2 tablespoons of coarse sugar and the nutmeg or cinnamon. Place on a shallow baking pan in the oven.

Bake cobbler in a 350-degree F. oven for about 35 minutes or until bubbly and a toothpick inserted into the topper comes out clean. Serve warm with ice cream, if desired. Makes 6 servings.


Source: BHG

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