Peach And Blueberry Cobbler

This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream.




  • 5 peaches, peeled and sliced
  • 1 cup fresh blueberries
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup sugar
  • Pinch nutmeg (less than 1/8 teaspoon)
  • 2 tsp. cornstarch

Biscuit Topping:

  • 5 Tbsp. softened butter or
  • Spectrum Spread
  • 2 cups flour plus 1/4 cup flour for rolling out
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk


  • 2 Tbsp. sugar


Preheat oven to 400 degrees F. Bring all the filling ingredients to a boil in a large saucepan, then turn down heat and simmer until the filling becomes thick.

Spoon the thickened fruit filling into a medium (at least 10 x 8-inch) baking or casserole dish, and spread it around evenly until it meets all sides of the dish.

Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder, and salt and slowly stir in the milk to make a soft dough. Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots.


Sprinkle the top with the sugar. Bake in the preheated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes. To serve, scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate.

By Connie from Cotter, AR


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