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.
Fruit Mixture
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
Biscuit Dough
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ cup butter
1 egg
1 teaspoon vanilla
2 to 3 tablespoons milk
powdered sugar for rolling out dough
Prepare
Heat oven to 425 degrees.
Coat 2 quart baking dish with butter or spray.
Berry Mixture
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.
Biscuit Topping
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.
Chelc | Inside the Fox Den says
Yum! Thanks for sharing at Merry Monday, hope to see you again next week!
CJ Huang | Morsels of Life says
This sounds like a perfect way to get in some of that delicious seasonal produce! I bet the peaches go together so well with the berries. 🙂
sahana says
Looks delicious! Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
Beverly says
This berry cobbler looks so yummy.
Thanks for sharing at Wake Up Wednesday,
Bev