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Peach Blueberry Cobbler Crumble

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We hope you got insight from reading it, now let’s go back to peach blueberry cobbler crumble recipe. To make peach blueberry cobbler crumble you need 20 ingredients and 19 steps. Here is how you do that.

The ingredients needed to make Peach Blueberry Cobbler Crumble:
  1. Prepare Pie crust
  2. Provide 1.5 stick cold butter
  3. Get 1⁄3 cup cold veg shortening
  4. You need 6-7 TBS ice water
  5. Prepare 3 cups AP flour
  6. Use 1 tsp salt
  7. Prepare 2 tsp sugar
  8. Use Crumble
  9. Take 1.5 cups AP flour
  10. You need 1.5 stick butter (grated/small dice)
  11. Prepare 2⁄3 cup sugar (white and brown mixed)
  12. Take ^ mixing sugar is optional
  13. You need Filling
  14. You need 4-6 peaches
  15. Get 1 cup blueberries
  16. Get Squeeze lemon
  17. Take 1⁄4 cup packed brown sugar
  18. Get 1⁄2 cup white sugar
  19. Use 1 tsp vanilla
  20. Prepare 1 TBS heavy cream or milk
Steps to make Peach Blueberry Cobbler Crumble:
  1. To get the tedious stuff out the way Start by peeling and slicing your peaches. I slice mine thin. Set aside to start prepping pie crust. I made a 7 inch cobbler
  2. Cube butter nice and small set aside
  3. Mix all dry ingredients for pie crust. Flour salt sugar
  4. With your mixer, Add butter and shortening to dry mix then add water 1 tbs at a time
  5. Roll into a ball then wrap with plastic
  6. Refrigerate for 30 mins
  7. That was Easy! Now for the crumble
  8. For crumble cube your butter if not done already. Mix together sugars and flour, add the cubed butter then mix until crumble forms. You can do this step with your hands if you want
  9. Now your crumble is done! That was even easier than the pie crust right ?! Refrigerate as well
  10. Filling time 😌
  11. Get your peaches and add the sugars and vanilla mix well. Let this mixture sit a couple mins so it can come together.
  12. While that’s making magic preheat your oven 350 F
  13. Cut ball in half and roll out that crust 1⁄4 inch thick on a clean surface and lay it in your sprayed pie/cake pan. I used a silicone cake pan. Poke a few fork holes in it as well. (You will have extra pie crust leftover 1⁄2 ball)
  14. Place in preheated oven for about 10⁄12 mins.
  15. This next step can be done before you roll out your crust
  16. In a large sauté pan. Place peaches ONLY in and add heavy cream or milk. Reduce liquid for about 10 15 mins on medium heat. Stir in between time. Peaches should be almost tender. But not quite soft. If you want a thicker mixture add some cornstarch. 1 or 2 tsp should do
  17. Now add blueberries. Fold into mixture. Turn off heat If there’s a lot of liquid just strain some out.
  18. Get your pre baked crust and fill with peach blueberry mixture. Top that with the pre made crumble
  19. Place in oven for 15-20 min or until golden in color. Let cool completely to set. Top with powder sugar ❤️

Press mixture into crumbles with your fingertips and sprinkle evenly over top of peach mixture. 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. Add this Blueberry Peach Crumble to your summer "to do" list.

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