Honey Dijon Peach and Blueberry Cobbler
Dive into the flavors of the summer with this sweet, savory, and vibrant Honey Dijon Peach and Blueberry Cobbler.
Equipment
- 2 mixing bowls
- 1 pastry cutter
- 1 9x13 baking dish
Ingredients
Peach and Blueberry Filling
- 2 lbs peaches, fresh or frozen, sliced
- 2 cups blueberries, fresh or frozen
- 2 tbsp sugar
- 3 tbsp lemon juice
- 2 tbsp cornstarch
- 1 tbsp Maille Honey Dijon Mustard
Cobbler Topping
- 1 cup all purpose flour
- 1 cup cornmeal, medium grain
- 1/4 cup granulated sugar
- 3 tsp baking powder
- 6 tbsp butter, cold
- 1 cup buttermilk, milk, or cream
- 1 tbsp Maille Honey Dijon Mustard
Instructions
- Preheat the oven to 350 degrees. This recipe will fit a 9x13 baking dish.
- Add all of the ingredients for the peach and blueberry filling to a bowl. Mix to combine.
- Add the flour, sugar, cornmeal, and baking soda to a bowl and mix to combine.
- Add the cold butter. Use a pastry cutter or fork to slice the butter into the dry ingredients. The mixture will be sandy.
- Slowly drizzle in the buttermilk and stir to combine.
- Stir in the honey Dijon. The batter will be a wet dough.
- Pour the fruit filling into the baking dish.
- Drop dollops of the batter over the top of the fruit.
- Allow the cobbler to bake for 45-50 minutes until the top is golden brown and the fruit is bubbly.
- Allow to cool.
- Serve with vanilla ice cream.
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