We love our desserts around here, and of course, I am thrilled anytime that I can incorporate delicious fruit into a yummy dessert! This Peach Berry Cobbler recipe is the perfect recipe for making a fresh and amazingly delicious desert that will wow your friends and family.
2 cups fresh berries
2 cups fresh peaches, roughly chopped
½ cup berry preserves
2 tablespoons flour or cornstarch
¼ cup sugar
2 tablespoons butter
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ cup butter
1 teaspoon vanilla
2 to 3 tablespoons milk
powdered sugar for rolling out dough
Heat oven to 425 degrees.
Coat 2 quart baking dish with butter or spray.
In bowl, combine berries, peaches, preserves, flour, and sugar.
Spread fruit mixture into baking dish.
Top fruit mixture with butter.
Bake at 425 degrees for 20 minutes or until mixture is bubbly.
Remove mixture from oven and stir.
While the berry mixture is baking, prepare the dough.
In large bowl, combine flour, sugar, baking powder, and salt.
Blend in butter with fork.
Stir in egg, vanilla, and 2 tablespoons of milk until stiff dough forms.
(You can add an additional 1 tablespoon of milk, if necessary.)
Powder rolling surface with powdered sugar.
Roll out dough to ¾ inch thickness.
Cut out shapes or use knife to create biscuits.
Place cut out biscuits on top of berry mixture.
Bake at 425 degrees for 10 to 15 minutes, until biscuits are lightly browned and fruit bubbles around the edges.
Cool around 20 minutes before enjoying.
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.