Food recipes
Peachy Blueberry Cobbler
Peachy Blueberry Cobbler Ingredients: sugars, brown cornstarch water, bottled, generic peaches, yellow, raw blueberries, raw butter, without salt lemon juice, raw vanilla extract wheat flour, white, all-purpose, unenr...
Peachy Blueberry Cobbler
Ingredients:
sugars, brown
cornstarch
water, bottled, generic
peaches, yellow, raw
blueberries, raw
butter, without salt
lemon juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground
Directions:
In a large saucepan, add the brown sugar and cornstarch; stir to mix.
Add the water; stir to mix.
Add the peaches and blueberries.
Cook and stir over medium heat until thickened and bubbly.
Add in the butter, lemon juice, and vanilla; stir to combine.
Pour mixture into a 1 1/2 quart glass casserole dish; set aside.
In a mixing bowl, add the flour, sugar, and baking powder; stir to combine.
Add in the milk and butter; stir until smooth.
Spoon topping in mounds over filling and then spread evenly.
Mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping.
Bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping.
Best served warm; we sometimes spoon Cool Whip or whipped cream on top.
Ingredients:
sugars, brown
cornstarch
water, bottled, generic
peaches, yellow, raw
blueberries, raw
butter, without salt
lemon juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground
Directions:
In a large saucepan, add the brown sugar and cornstarch; stir to mix.
Add the water; stir to mix.
Add the peaches and blueberries.
Cook and stir over medium heat until thickened and bubbly.
Add in the butter, lemon juice, and vanilla; stir to combine.
Pour mixture into a 1 1/2 quart glass casserole dish; set aside.
In a mixing bowl, add the flour, sugar, and baking powder; stir to combine.
Add in the milk and butter; stir until smooth.
Spoon topping in mounds over filling and then spread evenly.
Mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping.
Bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping.
Best served warm; we sometimes spoon Cool Whip or whipped cream on top.