Peach & Blueberry Cobbler


Custom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here. 


Peach & Blueberry Cobbler

Serves 4 – 6 persons


German Traminer Spätlese – March


Peach & Blueberry Cobbler


One of the most iconic home cooked deserts. This Peach Cobbler combines the ultimate sweet and savoury crust with tender poached pit fruit. Although humble, a great peach cobbler evokes nostalgic memories of home cooked meals and is the perfect finish to an elegant meal with stellar wine pairings. The floral bouquet nose on the paired wine along with the after notes of nutmeg complement the peach cobbler vividly.


Garnish with a scoop of vanilla bean gelato or try whipping cream with vanilla extract, sugar and a touch of brandy. Whisk together the later ingredients to soft peaks for a perfect topping.


For the Filling

  • 2 lbs frozen peach slices or 6 – 8 fresh peaches, blanched, peeled & sliced
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ½ tsp ground cinnamon
  • the zest & juice of 1 ripe orange
  • the juice of 1 ripe lemon
  • 1 cup fresh or frozen blueberries

For the Crumble

  • 1 cup all-purpose flour, sifted
  • 1/3 cup granulated sugar
  • ¼ cup light brown sugar, lightly packed
  • ½ tsp kosher salt
  • ¼ tsp ground cinnamon
  • ¼ tsp freshly ground nutmeg
  • ¼ lb cold unsalted butter, diced (1 stick)


For the filling
Combine the peach slices, sugar, flour, cinnamon, citrus zest and juice in a large mixing bowl and toss well to combine. Add the blueberries and gently fold through. Spoon the mixture into individual 6 oz. ramekins and set aside.

For the crumble and assembly
Combine all ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix on low until the butter is pea sized. Remove the bowl from the mixture and gently crumble the topping by hand until it forms medium sized crumbly pieces. Sprinkle the mixture over top of each ramekin evenly covering the fruit. Place the ramekins on a sheet pan and place into an oven preheated to 350 degrees. Bake for 40 – 50 minutes until the topping is golden brown and the fruit juices are bubbling. Serve warm with vanilla gelato or vanilla bean chantilly.



LE 2011 – March White from Maverick Video Group on Vimeo