peach blueberry cobbler
I am having the worst luck with peaches this summer. Without fail, every week I am lured in by the most fragrant peaches I’ve ever sniffed at the market, and without fail, the day after they come home with me, they’re mush. Sweet, peachy mush. To eat one requires hovering over a sink, and then a mop and a shirt change anyway and no, sadly, I am not speaking of . These are not bad problems to have; “Woe is me! My peaches are too juicy!” doesn’t exactly make a room nod in sympathy but the week I made the mistake of letting the peaches go the only thing left to with the misshapen lot was to bake them.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices*
- 1 pint (about 2 cups) blueberries, rinsed and dried
- 2/3 cup packed dark-brown sugar
- 2 tablespoons flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (3 1/4 ounces) all-purpose flour
- 1/4 cup fine stone-ground cornmeal (yellow or white)
- 3 tablespoons dark brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup buttermilk