Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Blueberry Peach Cobbler

Ingredients

  • 1/4 cup (60 mL) water
  • 1 1/2 tsp (7 mL) cornstarch
  • 1/3 cup (75 mL) Crosby’s Fancy Molasses
  • 3 cups (750 mL) fresh blueberries (or substitute raspberries, strawberries, blackberries or any desired combination)
  • 1 cup (250 mL) peaches, skinned & chopped (or substitute pears, plums, nectarines, or any desired combination)
  • Half a lemon, juice and zest
  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1 3/4 tsp (8 mL) baking powder
  • 1/2 tsp (2 mL) ginger
  • 1/2 cup (125 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1 egg
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine or Becel® Original margarine, melted
  • 1 tsp (5 mL) vanilla extract

Directions

1. Grease an 8”x 8” glass or ceramic dish with margarine and preheat oven to 400°F (200°C).
2. FOR THE FRUIT: In a small saucepan whisk the cornstarch into the water then stir in the blueberries, peaches, molasses and lemon juice. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened.
3. Remove fruit from heat, stir in the lemon zest then scoop out ½ cup of mixture and set aside. Pour remaining fruit into the prepared baking dish.
4. FOR THE CAKE TOPPING: In a large bowl whisk flour, baking powder, sugar, ginger and salt. In a small bowl whisk together egg, milk, melted margarine and vanilla. Add wet to dry and mix just until incorporated.
5. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter.
6. Bake 25-30 minutes until golden and bubbling.

Back to Fresh Solutions

Related Recipes

Blueberry Peach Cobbler

Ingredients

  • 1/4 cup (60 mL) water
  • 1 1/2 tsp (7 mL) cornstarch
  • 1/3 cup (75 mL) Crosby’s Fancy Molasses
  • 3 cups (750 mL) fresh blueberries (or substitute raspberries, strawberries, blackberries or any desired combination)
  • 1 cup (250 mL) peaches, skinned & chopped (or substitute pears, plums, nectarines, or any desired combination)
  • Half a lemon, juice and zest
  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1 3/4 tsp (8 mL) baking powder
  • 1/2 tsp (2 mL) ginger
  • 1/2 cup (125 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1 egg
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine or Becel® Original margarine, melted
  • 1 tsp (5 mL) vanilla extract

Directions

1. Grease an 8”x 8” glass or ceramic dish with margarine and preheat oven to 400°F (200°C).
2. FOR THE FRUIT: In a small saucepan whisk the cornstarch into the water then stir in the blueberries, peaches, molasses and lemon juice. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened.
3. Remove fruit from heat, stir in the lemon zest then scoop out ½ cup of mixture and set aside. Pour remaining fruit into the prepared baking dish.
4. FOR THE CAKE TOPPING: In a large bowl whisk flour, baking powder, sugar, ginger and salt. In a small bowl whisk together egg, milk, melted margarine and vanilla. Add wet to dry and mix just until incorporated.
5. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter.
6. Bake 25-30 minutes until golden and bubbling.