This peach cobbler is topped with rich blueberry drop biscuits and can be made year-round.
Peach Cobbler with Blueberry Drop Biscuits
Makes 10 to 12 servings
- ¾ cup sugar, divided
- 3 tablespoons cornstarch
- 8 cups sliced fresh peaches
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold butter, cut into ½-inch pieces
- 2 cups fresh blueberries
- 1 cup heavy whipping cream
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a large bowl, stir together ¼ cup sugar and cornstarch. Add peaches, tossing gently to coat. Spoon mixture into prepared pan.
- In same bowl, whisk together flour, baking powder, salt, and remaining ½ cup sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in blueberries. Gradually add cream, stirring just until dry ingredients are moistened. Drop dough by tablespoonfuls over peaches.
- Bake for 45 to 55 minutes or until biscuits are golden brown. Let cool for at least 30 minutes before serving.
To make this cobbler year-round, use 3 (20-ounce) bags of thawed frozen peaches and 1 (16-ounce) bag of frozen blueberries that have been thawed and drained in place of fresh fruit.
If you like this, here’s another Paula Deen Southern Peach Cobbler Recipe you might want to try.
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