Blueberry Peach Cobbler

Prep Time
1 hour
Yield
6 servings
Calculate recipe for Servings
Source

Natalie Riley
Ingredients

* 1⁄2 c butter (at room temperature)
* 3⁄4 c thrive white sugar, divided
* grated rind of 1 lemon
* 2 thrive whole eggs, prepared
* 1⁄2 t vanilla extract
* 1 c thrive white flour
* 1 t thrive baking powder
* 1⁄2 t thrive iodized salt
* 1 c thrive freeze dried peach slices
* 1 c thrive freeze dried blueberries
* 1 c thrive peach drink, prepared, or peach juice
* 1⁄2 t cinnamon

Instructions

* Rehydrate peach slices and blueberries together in a small bowl, using peach drink or juice for rehydrating liquid. Set aside for several minutes until fruit is fully rehydrated.

* Preheat oven to 350 degrees.

* Mix butter and 1/2 c sugar in a medium mixing bowl, then add lemon rind, eggs and vanilla extract. Mix well.

* In another bowl, sift together the flour, baking powder, and salt; add to the butter mixture, stirring to incorporate. Spread half of the batter on the bottom of a greased 8"x8" (or similarly sized) pan.

* Top the batter in the pan with rehydrated peaches and blueberries, along with about 1/2 of the hydrating liquid. Carefully spread the remaining batter over the top of the peaches. Sprinkle cinnamon and remaining sugar over the top.

* Bake for 38-45 minutes, or until golden brown. It is perfect when gooey and just underbaked. Serve hot with ice cream.