Peach blueberry cobbler from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rhb on August 17, 2023

    I doubled the topping and it was too much. It was still raw after 30 minutes. I put it back in the oven for 30 more minutes and still raw and mushy. Overall, not great.

  • Vanessa on July 09, 2012

    I came home from a weekend out of town knowing that I could make a peach cobbler that was light-years better than the one my husband had ordered at a fancy farm-to-fork restaurant in Charlotte. And YES, this was it. I used 100% peaches, and doubled the cornmeal biscuit topping as suggested; I used plain old Quakers yellow cornmeal rather than stone-ground (though I did add some lemon zest to the biscuit dough); bottom line, this was the best peach cobbler I've ever made or eaten.

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