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Berry-Peach Cobbler

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 8
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Super-sweet summer fruits bake together with homemade biscuits for this perfect dessert.
Created Jul 18, 2011
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Ingredients

  • Biscuits
  • 1 1/4 cups (300 mL) all-purpose flour
  • 1/3 cup (75 mL) sugar
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 cup (50 mL) cold butter or margarine, cut into pieces
  • 1/2 cup (125 mL) milk
  • 1 tsp (5 mL) decorator sugar crystals, if desired
  • Fruit Mixture
  • 3/4 cup (175 mL) sugar
  • 2 tbsp (25 mL) all-purpose flour
  • 1 cup (250 mL) fresh blueberries
  • 1 cup (250 mL) fresh raspberries
  • 3 medium peaches, peeled, sliced (about 3 cups/750 mL)
  • 2 tsp (10 mL) grated lemon peel
  • 1 tbsp (15 mL) lemon juice

Steps

  •  
    1
    Heat oven to 400ºF. Grease 2-quart glass casserole with butter or cooking spray.
  •  
    2
    In medium bowl, stir together 1 1/4 cups flour, 1/3 cup sugar, the baking powder, salt and nutmeg. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
  •  
    3
    In 2 1/2-quart saucepan, stir together 3/4 cup sugar and 2 tablespoons flour. Stir in blueberries, raspberries, peaches, lemon peel and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Spoon fruit mixture into baking dish.
  •  
    4
    Immediately drop biscuit dough by 8 spoonfuls onto hot mixture. Sprinkle sugar crystals over dough.
  •  
    5
    Bake 25 to 35 minutes or until biscuits are golden brown. Cool at least 15 minutes before serving.

Nutrition Information

No nutrition information available for this recipe
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