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Emeril's peach & blueberry cobbler

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Put the blueberries with ½ cup caster sugar and the butter in a heavy-bottomed pot. Cook for about 6-7 mins until a syrup forms, stirring now and again. Then remove from the heat.
  • Toss the peaches with the brown sugar, nutmeg, cinnamon and salt until well combined. Set aside.
  • In another bowl, beat the remaining caster sugar with the egg using a hand mixer until it changes colour.
  • Then add the flour, baking powder, milk and vanilla. Mix well with a whisk until smooth.
  • Spoon the peaches into a large gratin (or any ovenproof) dish and pour over the blueberries. Carefully spoon the batter on top and cook in the oven for about 20-25 mins until the cobbler is golden brown.
  • Serve with a good dollop of cream or ice cream on the side.
  • nb.  A variety of other stone fruits can be used, if you like.
  • from US TV chef-restaurateur Emeril Lagasse

Ingredients

  • 2 cups fresh blueberries
  • ¾ cup caster sugar
  • 2 tbsp unsalted butter
  • 3½ cups skinned, chopped peaches
  • ¼-½ cup brown sugar
  • a good pinch of ground nutmeg
  • 1 tspn ground cinnamon
  • 1 tspn salt
  • 1 large egg
  • 1 cup plain flour
  • 1 tbsp baking powder
  • ½ cup cold milk
  • 1 scant tbsp vanilla extract

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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