Summer BBQ: Blueberry Peach Cobbler

We finally recovered from our move and are now settled into our new home.  No longer do we reside in our Pasadena home on top of the hill, a home I’ll miss very much, especially our spectacular Rose Bowl and Downtown views.  We traded in our swanky contemporary home for a historic English revival in a neighboring suburb on a tree lined street.  We have a big backyard for Griffin and Kidney Bean to play in and a welcoming courtyard where we can entertain family and friends al fresco.

To culminate our new home, we invited a few friends over to celebrate our move and welcome the summer.  Since a barbecue was in order, I kept the menu pretty simple and made sure to include a few vegetarian options for our non-meat eating family members: St. Louis style spare ribs with homemade whiskey barbecue sauce, (recipe inspiration here, I have no idea who Scott Hibbs is); buttermilk marinated grilled chicken; good ole fashioned cole slaw; vegetarian baked beans, stuffed pasilla peppers (recipe inspiration here), and for dessert: homemade blueberry peach cobbler, ala mode, but of course (recipe below).

The weather was gorgeous, our courtyard was magical, and my food was a hit, natch.  But the winner of the night was the cobbler.  Oh-my-stars was it delicious.

The blueberries and peaches melted together to create a match-made-in-heaven juicy syrup set off by the tangy sweet candied ginger I threw in with the fruit on a whim, and the cobbler topping was perfectly browned and succulent yet crumbly with a creamy vanilla flavoring thanks to the whole vanilla bean I added to the dough.  The vanilla bean ice cream (the only thing I didn’t make myself) just sealed the deal.  An outdoor BBQ dessert that left me dreaming about the last helping that went uneaten and reserved in the back of my refrigerator just for me.

Blueberry Peach Cobbler

It was the first time I cooked in my new home’s kitchen (which will be getting a face lift soon enough), and our first time entertaining in our new house.  I think it’s going to be a very very good summer.

Blueberry Peach Cobbler



  • 3 lb yellow peaches
  • 1 1/2 cup blueberries
  • 2/3 cups evaporated cane juice (or granulated sugar)
  • 3 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 pinch salt

Filling (Optional)

  • 1 tablespoon candied ginger (or 1 tsp fresh grated ginger)


  • 2 cups flour (all purpose)
  • 2 teaspoons baking powder
  • 1/2 cup cold unsalted butter (1 stick)
  • 1 vanilla bean (or 1 tsp vanilla extract)
  • 1 1/8 cup heavy Cream (plus more for brushing)


Adapted from Martha Stewart.


1. First peel your peaches by bringing a large pot of water to just boiling. Prepare an ice water bath. Add peaches to boiling water for 45 seconds, then remove quickly and place in ice water bath to stop the cooking process. You should be able to peel off the skin easily.
2. Slice peaches in wedges about 3/4" thick.
3. Preheat oven to 375.
4. Stir together peaches, blueberries, 1/3 of a cup of sugar, cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt until well mixed. Then transfer mixture to the bottom of your baking dish (I used a 2 quart baking dish).
5. In a clean bowl, whisk together flour, baking powder, 1/2 tsp salt, and remaining 1/3 cup sugar.
6. Cut very cold butter into 1/2" chunks. Using a pastry blender, two knives, or your hands, cut butter into flour mixture until you have clumps no bigger than peas. Do not overwork.
7. Cut vanilla bean in half lengthwise and using the back of a knife, scrape seeds into the cream. Pour cream mixture into flour mixture and stir until a sticky dough forms. Do not overwork.
8. Divide dough into 12 balls roughly the size of golf balls and arrange over the peach/blueberry filling, leaving a little space between each ball for expansion.
9. Brush tops and sides of dough with heavy cream, and sprinkle a generous amount of sugar on top of dough balls.
Bake cobbler for 55-70 minutes until cobbler is golden brown and juices are bubbling. You might want to place some aluminum foil under cobbler pan on the bottom rack to catch any drippings. If cobbler is browning too quickly, cover loosely with foil during the cooking. Let cool 1 hour before serving.

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