Food

Sour Cream Peach & Blueberry Cobbler

A lot of frozen fruit and a sweet tooth is the perfect excuse for making cobbler.  Plus a sudden cold front after a warm weekend sealed the deal.  I turned to a cookbook I purchased a year ago, The Blue Bonnet Cafe, that specializes in pies, breads, and cinnamon rolls.  I tweaked the recipe quite a bit just because of what I had around the house, but **sigh** it turned out amazing.  I would argue that it puts Greg’s Peach Cobbler up for a challenge – I still need to post this recipe.  Added to the To Do list.

Sour Cream Peach & Blueberry Cobbler via vanilla & velvet

 

Sour Cream Peach & Blueberry Cobbler

Ingredients Filling

  • 3 c sliced peaches (fresh or frozen)
  • 1 cup blueberries (fresh or frozen)
  • 1 c dark brown sugar
  • 2 Tbls flour
  • 1/4 tsp Salt
  • 3/4 c sour cream or greek yogurt
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon

Ingredients Crust

  • 1 1/2 c flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 6Tbls butter (room temp)
  • 1/2 c almond milk (or milk)

Directions

Mix filling ingredients together, no particular order.  Pour into a shallow buttered baking dish and cover with crust.  Bake 30 minutes at 350 degrees.

Crust: Mix together the flour, salt and baking powder.  Cut in the butter.  Slowly add the almond milk.  Mix well and pat out the soft dough until it is large enough to fit over peaches and blueberries.  Arrange carefully.  Make steam holes on top. And brush with melted butter.

Sour Cream Peach & Blueberry Cobbler via vanilla & velvet

Mix filling ingredients together, no particular order. (don’t forget the sour cream- i almost did!)Sour Cream Peach & Blueberry Cobbler via vanilla & velvet

Pour into a shallow buttered baking dish.

Sour Cream Peach & Blueberry Cobbler via vanilla & velvet

Mix together the flour, salt and baking powder.  Cut in the butter.  Slowly add the almond milk.

Sour Cream Peach & Blueberry Cobbler via vanilla & velvet

Pat out the soft dough until it is large enough to fit over peaches and blueberries.

Sour Cream Peach & Blueberry Cobbler via vanilla & velvet

 Cover filling with crust- arrange carefully.  Make steam holes on top.  And brush with melted butter.Bake 30-35 minutes at 375 degrees.

Sour Cream Peach & Blueberry Cobbler via vanilla & velvet

Sour Cream Peach & Blueberry Cobbler via vanilla & velvet

This article has 1 comment

  1. Faye

    This cobbler recipe looks wonderful!

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