Peach & Blueberry Cobbler
This easy PEACH & BLUEBERRY COBBLER is part of our series featuring down-home recipes.
Just like my Grandma made it, the batter is poured over the top and bubbles up between the fruit while baking.
Also referred to as a "sonker" in Western North Carolina, this cobbler batter can be used with almost any seasonal fruit and it is even more delicious served with a scoop of vanilla ice cream!
Not to be confused with a fruit "crisp", this is an old fashioned fruit cobbler.
It is said that cobblers were first made by dumping fruit into a Dutch oven and topping it with biscuit dough, then cooking over an open fire. This batter is NOTHING like biscuit dough. The batter for this cobbler is thin and pours over the fruit and fruit juice/syrup. As it bakes, the inside becomes creamy and luscious while the top browns slightly.
Peaches are plentiful here in North Carolina and there are as many variations to making a peach cobbler as there are types of peaches!
You can use almost any type of fruit with this recipe, canned, fresh or frozen; however, the key is making sure there is plenty of juice.
The juices help create the custard-like texture in the middle. I used a mixture of canned and fresh fruits in this recipe. You can be creative and use blackberries, blueberries, fruit cocktail, canned pears, canned apples, etc.. If you have fresh peaches on hand, use them; however, make sure you include the juices as well.
If you are using frozen fruit with no added sugar, I recommend that you coat the fruit in a cup of sugar and about a half cup of water and allow it to sit a while before using. This will create the juice/syrup you need for this recipe.
This recipe uses the "cuppa" method that has been around for a very long time. You can find similar versions in many heirloom cookbooks. When this cobbler is in the oven, the smell will take you right back to your grandma's house years ago!
For the batter:
1 stick butter melted
1 cup sugar
1 cup self rising flour
1 cup milk
1 teaspoon vanilla
1 large can peaches (24 oz)
1 cup fresh blueberries
Preheat oven to 325 degrees.
Pour fruit and juices into the bottom of a baking dish that has been sprayed with cooking spray or coated with butter.
In a large mixing bowl, combine all ingredients for the batter and stir well with a whisk.
Pour the batter over the top of the fruit. Make sure it reaches all sides of the dish.
Bake for 45-50 minutes or until the top is golden brown.
Allow it to set up for just a few minutes prior to serving. Top with vanilla ice cream or whipped cream.