Peach and Berry Cobbler - Martha White®
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Peach and Berry Cobbler

Prep Time

20 min

Cook Time

50 min


8 Servings

Total Time

105 min

Peach and Berry Cobbler



1 1/2 cups Martha White All-Purpose Flour

1 teaspoon sugar

1/2 teaspoon salt

4 tablespoons all-vegetable shortening, cold

4 tablespoons cold butter, cut into 1/2-inch pieces

3 tablespoons ice water



4 cups fresh sliced, peeled peaches

2 cups fresh blueberries

3/4 cup sugar

2 tablespoons Martha White All-Purpose Flour

1/2 teaspoon almond extract

2 teaspoons sugar

Vanilla ice cream, if desired


Combine 1 1/2 cups flour, 1 teaspoon sugar, and salt in the bowl of a food processor. Pulse to blend. Add shortening and pulse 5 to 6 times until about the size of small peas. Add butter and pulse 5 to 6 times until about the size of small peas. Drizzle water over the mixture. Pulse 8 to 12 times or until the dough forms clumps. Turn out onto waxed paper. Shape into a 6-inch disk. Wrap in plastic wrap. Refrigerate at least 1 hour (or up to 2 days or freeze up to 1 month).

Heat oven to 375ºF. Combine peaches, blueberries, 3/4 cup sugar, 2 tablespoons flour, and almond extract. Stir gently. Let stand at room temperature for about 15 minutes or until slightly juicy. Pour fruit into a 2-quart baking dish. Dot with 1/4 cup butter.

Roll dough out to slightly larger than the baking dish. Drape dough over the fruit. Trim to a 1/2-inch over the edge. Fold under, pressing the dough onto the rim of the dish. Crimp the edge and make 3 cuts in the center of the dough. Sprinkle dough with 2 teaspoons sugar.

Bake for 45 to 50 minutes or until the filling is bubbling and the crust is golden brown. Cool for 20 minutes before serving. Serve with ice cream, if desired.