Peach & blueberry cobbler with salted caramel sauce.

Peach & blueberry cobbler with salted caramel sauce.

peach blueberry cobbler

Whoa! It's August. When did that happen??? It just goes faster and faster every year it seems. I guess that's normal no?! So I got these fabulous Georgia peaches from my sister last weekend. They picked them up on their way back from visiting Universal Studios & Diagon Alley in Orlando, FL!!! I had every intention of making something with them by Wednesday...but as things go, the week got away from me and before I knew it they were starting to look a little....wrinkly. I discovered that wrinkly peaches don't really photograph well...but boyyyyy are they juicy!!

I was going to make little hand pies {don't they sound cute?!} but I ran outta time this weekend, so instead I decided to do a cobbler thing. I have a couple of recipes for cobbler but this one is a variation of a peach buckle recipe from Art Smith. You know...Oprah's former chef. Now let me just put it out there that I'm not partial to anything Oprah. Don't get me wrong...she's a great and generous woman. But she just gets on my nerves at times. Maybe she was just too overexposed before she ended her show but.... anyway! {look at all those followers clicking "unfollow"....sorry} But back to Art Smith. I bought his cookbook a few years ago and just fell in love with it. Such down home, southern cooking. Comfort food. Which I love! My variation on the recipe is I added blueberries, caramels and replaced the buttermilk with half-n-half. I didn't have buttermilk and didn't wanna go to the store. Don't judge me. I also picked up a jar of Smuckers salted caramel sauce the other day when I was at the store and just because I think everything should be dipped in caramel....I drizzled a little over the cobbler. Again, don't judge too much;)

So enjoy this lovely cobbler with a little ice cream and cup of coffee! This August you will see those hand pies I talked about! I've got a bag of cherries and I think they'll be perfect for my individual little pies:) I'm also going to tackle a pavlova and share a cool, bourbon slushie recipe! I've got a list people...and that list is filled with some pretty awesome get ready;)

P.S.... I discovered this time around, that next time I lay down newspaper as a background...I should reaaallllyyyy look at the headlines and not use the part of the paper that talks about murder, robbery and beatings:/ I don't know about you, but that just doesn't jive well with peaches and caramels in my opinion. My bad.

P.P.S.... My kitchen assistant was suuuuper involved this time around. So you'll get a few behind the scenes shots of the little dude.

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Peach & Blueberry Cobbler

{A Variation of Art Smith's recipe}


  • 2 pounds ripe peaches, peeled, pitted and sliced. {5 cups}

  • 1/2 cup {packed} light brown sugar

  • 1/4 cup all-purpose flour

  • 2 tbsp unsalted butter, cut up

  • 1/4 tsp ground cinnamon


  • 1 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/8 tsp salt

  • 6 tbsp {3/4 stick} unsalted butter, at room temperature

  • 1/2 cup granulated sugar

  • 1 large egg, at room temperature

  • 1/2 tsp vanilla extract

  • 1/2 tsp almond extract

  • 1/2 cup buttermilk

Position the rack to the center of the oven and preheat to 350*F. Lightly butter an 11x81/2 inch glass or ceramic baking dish.

To make the filling, toss the peaches {and blueberries in my case}, brown sugar, cinnamon, flour and butter in a medium bowl. Transfer to the baking dish.

To make the topping, whisk the flour, baking powder, baking soda and salt in a medium bowl to combine. Beat the butter and sugar in a medium bowl with a hand-held mixer on high-speed until light in color and texture, about 3 minutes. Beat in the egg, vanilla and almond extract. On low-speed, add the flour in 3 additions, alternating with 2 additions of the buttermilk, beginning and ending with the flour, and mix until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread the batter over the peaches.

*Optional -- place store-bought caramels into the batter, covering the top.

Bake until a toothpick inserted in the center of the topping comes out clean, about 45 minutes. Cool and serve either warm or cold with desired ice cream or cool whip!



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