- 4 cups canned sliced peaches with juice
- 1 cup frozen blueberries
- 3/4 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/2 cup butter
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
- Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
- Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.
04/27/2018
recipepes.com
Peach and Blueberry Cobbler, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
