a balanced plate with room for dessert

White Peach Blueberry Cobbler

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Cobbler vs. Ice Cream. Spoiler alert – ice cream wins. I tried my darndest to get a picture of the cobbler with a scoop of ice cream. For some reason, I thought I would be quick enough to get one photo of it before the ice cream turned into a puddle. I even tried taking the picture inside since it was a bit cooler.

I lost.

Darn. I quickly ran this plate out to my father in law before the ice cream turned to complete liquid and the whole dish became inedible. Then, I tried again.

Eh, a little better. Food photography is obviously not my forte. Moving on… here’s the recipe!

White Peach Blueberry Cobbler
serves 8

3/4 cup all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup milk
4 tablespoons butter, melted
2 white peaches, peeled and sliced
1 pint blueberries
1 tablespoon sugar
Vanilla ice cream

  1. Preheat oven to 350ºF. Butter an 8×8 pan and set aside.
  2. Combine flour, sugar, baking powder, salt and cinnamon in small bowl. Add milk and butter, whisk until smooth. Pour into pan and scatter fruit evenly over batter.
  3. Sprinkle with 1 tablespoon of sugar.
  4. Bake until batter is a golden brown and the fruit bubbles, about 60 minutes. Serve warm with vanilla ice cream.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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