blueberry – peach coconut cobbler


I bet you won’t believe this.

I was a cobbler making virgin.

It’s TRUE!

I’ve made crisps. Heck … who doesn’t love baked fruit covered with a layer of oats, brown sugar and butter????

Crisps are … baked amazingness.  I think I was slightly worried about over-mixing the biscuit topping … resulting in a dry and heavy dessert.

I don’t think I ever realized that cobblers are equally as delightful and mouth-wateringly good.  Holy heck have I been missing out!

I have to thank the globe and mail for the inspiration.  Stephanie Eddy‘s article just make me want to grab a bowl and scoop out a generous portion of her peach blueberry cobbler (as well as “borrow” the page from the café I found it in).


Am I ever glad that I “borrowed” that article :0)

This cobbler is absolutely … scrumptious.

Mother of pearl it’s got everything I love in a baked dish … warm, roasted fruit and berries.  A biscuit topping … plus I added a splash of (my new favourite thing) Rhubarb Esprit and flaked coconut.

A-MAZ-ING.  And … totally seasonal.  Which means you should make it TODAY! 

And then when you’ve eaten every last bite … you’ll probably want to go out and make another one.  Because there is no such thing as too much of this.

I promise you … this is GOOD.

blueberry – peach coconut cobbler (with a splash of rhubarb esprit)


fruit filling:

3 lbs ripe peaches (about 9), washed and dried and cut into 8 pieces each

2 c. blueberries

1/4 c. white sugar

1/4 c. packed brown sugar

2 tbsp rhubarb esprit (or lemon juice)

1/4 tsp cinnamon

pinch of salt

2 1/2 tbsp tapioca starch or flour

Heat your oven to 375 F.

Place the peach slices and the blueberries into either a rectangular pan (9×13) or a 9inch round pan.  Sprinkle the sugars, rhubarb esprit (or lemon juice), cinnamon, salt and flour or tapioca startch on top.  Carefully stir with a large spoon (or your hands) until the ingredients coat the fruit.  Set aside.


biscuit topping:

1 1/2 c. flour

1/2 c. cornmeal

1/3 c. sugar

2 tsp baking powder

1/2 tsp salt

1/2 c. butter, chilled and cut into cubes

1 tsp vanilla

1 c. buttermilk

1 1/2 c. blueberries

3/4 c. flaked coconut

In a large bowl, combine your flour, cornmeal, sugar, baking powder and salt (just mix it around with your fingers).  Toss in your chilled cubes of butter, and, using your hands, squeeze the butter into the dry ingredients.  You end up with a sand-like texture.

Add the vanilla to the buttermilk, then pour it onto the flour mixture.   Use a fork to gently mix until everything just comes together.  Fold in the blueberries and flaked coconut.20120912-212419.jpg

The dough was a little sticky – so just grab a large spoon and scoop large spoonfuls over the filling: you end up with about 9 biscuits.  Bake your cobbler for about 50 minutes – the topping will be golden, and the filling will be bubbling over and it will all smell just ridiculiously delicious.

Remove the pan from the oven and allow it to cool on a wire rack for about 15 minutes.  You want the filling to set slightly.  You can serve this warm … but it’s just as good the following day.  And the day after that.  And the day after that.



2 thoughts on “blueberry – peach coconut cobbler

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