Simple Recipe: Appetizing Peach Blueberry Cobbler Crumble

Peach Blueberry Cobbler Crumble. Serve warm or at room temperature. Delicious Peach and Blueberry Cobbler with a Delightful Crisp Topping. It's no secret that I am a peach cobbler fan!

Peach and Blueberry Cobbler Peach and Blueberry Cobbler. This is really more of a crisp than a cobbler. However the recipe was quite good and I would definitely make it again. You can cook Peach Blueberry Cobbler Crumble using 20 ingredients and 19 steps. Here is how you cook it.

Ingredients of Peach Blueberry Cobbler Crumble

1. It's of Pie crust.
2. You need 1.5 stick of cold butter.
3. Prepare 1/3 cup of cold veg shortening.
4. Prepare 6-7 TBS of ice water.
5. Prepare 3 cups of AP flour.
6. Prepare 1 tsp of salt.
7. Prepare 2 tsp of sugar.
8. It's of Crumble.
9. It's 1.5 cups of AP flour.
10. It's 1.5 stick of butter (grated/small dice).
11. Prepare 2/3 cup of sugar (white and brown mixed).
12. You need of ^ mixing sugar is optional.
13. Prepare of Filling.
14. It's 4-6 of peaches.
15. You need 1 cup of blueberries.
16. Prepare Squeeze of lemon.
17. It's 1/4 cup of packed brown sugar.
18. You need 1/2 cup of white sugar.
19. It's 1 tsp of vanilla.
20. You need 1 TBS of heavy cream or milk.

There was none leftover at all. Blueberry Cobbler; Peach Almond Crisp; Apple Cinnamon Crumble; Blueberry Peach Crumble. Fresh blueberries and peaches are covered with a sweet crumble topping and baked to perfection! Peach Blueberry Cobbler: Bursting with fresh blueberries and ripe peaches, this is the BEST summer dessert for potlucks, picnics, BBQs, and every occasion in between.

Peach Blueberry Cobbler Crumble step by step

1. To get the tedious stuff out the way Start by peeling and slicing your peaches. I slice mine thin. Set aside to start prepping pie crust. I made a 7 inch cobbler.
2. Cube butter nice and small set aside.
3. Mix all dry ingredients for pie crust. Flour salt sugar.
4. With your mixer, Add butter and shortening to dry mix then add water 1 tbs at a time.
5. Roll into a ball then wrap with plastic.
6. Refrigerate for 30 mins.
7. That was Easy! Now for the crumble.
8. For crumble cube your butter if not done already. Mix together sugars and flour, add the cubed butter then mix until crumble forms. You can do this step with your hands if you want.
9. Now your crumble is done! That was even easier than the pie crust right ?! Refrigerate as well.
10. Filling time 😌.
11. Get your peaches and add the sugars and vanilla mix well. Let this mixture sit a couple mins so it can come together..
12. While that’s making magic preheat your oven 350 F.
13. Cut ball in half and roll out that crust 1/4 inch thick on a clean surface and lay it in your sprayed pie/cake pan. I used a silicone cake pan. Poke a few fork holes in it as well. (You will have extra pie crust leftover 1/2 ball).
14. Place in preheated oven for about 10/12 mins..
15. This next step can be done before you roll out your crust.
16. In a large sauté pan. Place peaches ONLY in and add heavy cream or milk. Reduce liquid for about 10 15 mins on medium heat. Stir in between time. Peaches should be almost tender. But not quite soft. If you want a thicker mixture add some cornstarch. 1 or 2 tsp should do.
17. Now add blueberries. Fold into mixture. Turn off heat If there’s a lot of liquid just strain some out..
18. Get your pre baked crust and fill with peach blueberry mixture. Top that with the pre made crumble.
19. Place in oven for 15-20 min or until golden in color. Let cool completely to set. Top with powder sugar ❤️.

In my humble opinion, peach cobbler may just be the best summer dessert out there. Then I mixed them together and topped with the topping. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Add butter, and toss to coat. Using fingers, rub butter into flour until a pebble consistency is reached and flour is fully moistened.