Sweet Sunday- Peach Blueberry Cobbler

October 14, 2012 § Leave a comment

Oh, Martha Stewart, you never fail me. It was a friend’s birthday in the office this week and I sneakily pulled it out of her that one of her favorite pie combinations was blueberry and peach. So after an hour long search for peaches, I decided a cobbler was in order.

Funny thing is I only got to take a few bites of this beauty. No, it wasn’t because everyone in the office went hog-wild over it (long story), but merely because my dog decided she could help herself to anything I set on the kitchen table. Yes, the three-fourths of a cobbler I brought home from work was consumed by my dog (which later DID come out of her… in her crate… all over her bedding… at night). Thankfully my friend saved me a slice which both my husband and I greatly enjoyed the following day. Also, if you’re looking for a raving review, my boss did have a piece and practically fell all over himself in delicious enthusiasm. It also smelled up the entire office as I woke up at 5 am to bake it and took it straight from the oven to my car. I don’t make cobblers often enough. I think next time it’ll be an apple cobbler; I can find apples quite easily this time of year.

Peach Blueberry CobblerMartha Stewart


  • 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
  • 1 cup blueberries, (about 1/2 pint)
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated, peeled fresh ginger
  • Salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
  • 1 vanilla bean, halved lengthwise
  • 1 cup plus 2 tablespoons heavy cream, plus more for brushing
  • Sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
  2. Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
  3. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
  4. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.


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