Blueberry Peach Cobbler Recipe


  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Crosby’s Fancy Molasses
  • 3 cups blueberries
  • 1 cup chopped peaches (about 2 peaches, skinned and chopped)
  • Juice and zest of half a lemon
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ tsp. ginger
  • ½ cup sugar
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla


  1. Butter an 8”x 8” glass or ceramic dish and preheat oven to 400 F
  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, butter 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.