Jul 26, 2022

Peach & Blueberry Estate (Summer) Cobbler

Ingredients:

For the cobbler batter:

1 cube unsalted butter

2-3 leaves of sage

1 cup flour

1 teaspoon of Stella's Table Citrus Sea Salt

¼ cup shredded coconut

2 teaspoons baking powder

¾ cup sugar

¼ teaspoon cinnamon

For the peaches & blueberries:

¼ cup sugar

¼ cup brown sugar

4 ripe peaches

6 ounces blueberries

2 teaspoons corn starch

Instructions:

For the peaches & blueberries

Score an x on the bottom of the peaches and blanch for 30 seconds in boiling water. If peaches are harder you may have to go for 1 minute.

Place blanched peaches in an ice bath immediately.

Slice the peaches.

Put the peaches and blueberries into a sauce pan and add sugar and brown sugar. Heat until the sugar is melted. Set aside.

For the cobbler batter:

Put cube of butter at bottom of 9” x 13” baking dish.

Add sage to butter and put in the oven while it is preheating just until melted. HINT: heat to brown butter but you HAVE to watch it closely to make sure it doesn’t burn. This will add incredible flavor.

Add dry ingredients to bowl along with the coconut.

Whisk in the wet ingredients.

When combined, add to the bottom of the baking dish, making sure to pour into the corners but careful not to combine with the butter.

Add the peaches and blueberries to the top evenly and bake for about 45 minutes at 375-degrees or until the cobbler is golden brown.

Serve warm.

Back to Our Favorite Recipes