Georgia Peach & Maine Blueberry Cobbler

July 29, 2024

Peaches are such a delicious fruit. Juicy and flavorful all in one, but you can’t beat a freshGeorgia Peach. I have peach trees here in Maine and they are delicious, but they never get as big and juicy as a southern peach. I think the south just has a hotter and longer growing season to create a better and bigger peach. Fresh Maine peaches still taste delicious, but if you are looking to can peaches or cook with them, a Fresh Georgia Peach is a better way to go. Just our luck we have the Georgia Peach truck traveling to Maine this summer. We wanted to share a delicious farm recipe with the combination ofGeorgia Peaches and Maine Blueberries, which are in full harvest this time of year. A Peach and Blueberry Cobbler. It is a fun and refreshing dessert for the summer or the perfect dish to bring to a brunch. It’s not too sweet, and if you like a little extra tartness you can leave out some of the sugar. I like my sweets so I add all the sugar. I love summer time with fresh fruit to make desserts, breakfast, and yummy snacks.

 

What You Need

Georgia Peaches, Maine Blueberries, Dark Brown Sugar, Cornstarch, Lemon, Vanilla Extract, Cinnamon, Nutmeg, Salt, Flour, Sugar, Baking Powder, Butter, and Buttermilk. You can use gluten free flour as well if you have a gluten allergy. Just make sure to use a 1 to 1 gluten free flour and it comes out just the same. Delicious!!!

 

How To Make The Filling

Make sure to cut your peaches. You can leave the skin on. Peaches are so soft as it is, the skin just melts rights into the filling as it cooks. It also adds some extra fiber if your into that. You don’t have to slice the peaches thin. They can be slightly chunky slices. You want a good four cups of slices peaches.

 

In a bowl mix together the brown sugar, cornstarch, cinnamon, nutmeg, salt, and lemon zest. I always like to pack my brown sugar. Again, I have a big sweet tooth. You can use just 1/3 cut of sugar if you don’t want it as sweet.

 

Make sure when you zest your lemon you only shave off the skin. You do not want the white pulp as well. That is where the bitter taste is. And we don’t want a bitter cobbler.

 

Take a wooden spoon and mix the ingredients up really well until it creates a powder to coat the peaches and blueberries.

 

Toss the peaches and blueberries on top of the mixture and add the vanilla and lemon juice. Cut the zested lemon in half and stick a fork in the half while you squeeze. It’s the best way to juice a lemon.

 

Then toss it all around until the peaches and blueberries are completely coated. Set that aside while you make the topping.

How To Make The Topping

In a separate bowl, whisk the flour, sugar, baking powder, and salt. Then add the butter. You can use a fork to cut the butter into the powder, or else cut the butter into chunks, before you add it to the powder mixture. The best way to get pee size pieces is to use a pastry blender. If you don’t have one you can continue to use a fork or use your hands.

 

Then you add the buttermilk and stir simply to combine. It becomes a light dough texture. Don’t worry, you will have plenty to go all over the top of the filling.

 

Spray the bottom of your pan. I used a tin foil 9×13 pan because I was going to a party and wanted to leave the left overs with the host. You can use any 9×13 pan or similar size, depending on how thick you like your cobbler. But don’t go too small or else the topping will be too thick. Dump the filling into your greased pan and spread it evenly.

 

Then I like to take small spoonfuls of the topping and disperse them evenly all over the filling so I make sure it gets covered. The smaller the spoonfuls, the thinner the topping, and the lighter the dessert. There really isn’t any pretty way to do this. You gotta get in there with your fingers!!!

 

I also like to take a little tubinado sugar and sea salt, and sprinkle it on top of the topping. It adds a little crunch and salty sweet flavor to the cobbler. I usually like using course sea salt but all I had was my table sea salt on hand. And it tasted just as good!!

 

Throw it in a pre-heated oven at 375 degrees and bake for about 40 minutes. I like the topping to be a little browned on top so keep an eye on it, all ovens are different. You don’t want it to get too brown or else it will have a burnt flavor. So I set my timer to 35 minutes and check it. This one took a full 40 minutes to brown just as I like it.

 

Let it sit for at least 20 minutes so the juices have time to congeal and don't just run out when you serve it. Serve this dish warm or cold with a scoop of vanilla ice cream. Yum!!!!!

Enjoy!!!

 

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