Blueberry Peach Cobbler

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Credit: Robert Roebuck, CEC, AAC
Chef & Child Ingredient of the Month, July 2013


½ cup brown sugar, packed
3 tablespoons cornstarch
¼ teaspoon ground mace
¼ cup unsweetened apple juice
5 cups peaches, peeled and sliced
1 cup blueberries, fresh
½ cup pecans, chopped
1 tablespoon butter
1 tablespoon lemon juice

1 cup all-purpose flour
1/3 cup sugar
1¼ teaspoon baking powder
Dash of salt
¼ cup butter, cubed
¼ cup milk
1 egg, lightly beaten


1. In a large saucepan, combine brown sugar, cornstarch and mace. Stir in apple juice until blended. Bring to a boil; cook and stir for 1 to 2 minutes until thickened. Add peaches, blueberries, pecans, butter and lemon juice. Pour into a greased, shallow two-quart baking dish.

2. For topping, combine flour, sugar, baking soda and salt in a small bowl. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture.

3. Bake at 400F for 25 to 30 minutes or until bubbly and a toothpick inserted in the topping comes out clean.


6-8 servings


Chef & Child, Dessert

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