The blueberries and peaches pair perfectly with the light cobbler topping glazed with Rodelle Vanilla Beans.

  • Medium
  • 80 mins
  • 12 servings
  • 2 16-ounce bags frozen peaches (thawed)
  • 1 10-ounce bag frozen blueberries (thawed)
  • 2 tbsp fresh lemon juice
  • 1 cup granulated sugar, divided
  • 3/8 tsp salt, divided
  • 1 ½ cups plus 2 tablespoons all-purpose flour, divided
  • Cooking spray
  • 1 tsp baking powder
  • ½ cup butter, softened
  • 2 large eggs
  • 1 Rodelle Vanilla Bean, split and scraped
  • 2/4 cup buttermilk
  • 2 tbsp turbinado sugar
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Coat cooking spray over 13 x 9 inch glass or ceramic baking dish
  3. Place peaches in a large bowl.
  4. Drizzle with juice and toss.
  5. Add ¾ cup granulated sugar, 1/8-teaspoon salt, and 2 tablespoons flour to peaches and toss to combine.
  6. Arrange mixture evenly in baking dish.
  7. Combine flour, remaining ¼ teaspoon salt, and baking powder in a bowl, stirring well with a whisk
  8. Place remaining ¼ cup granulated sugar and butter in a medium bowl and beat with a mixer at medium speed until light and fluffy (about 2 minutes).
  9. Add eggs, 1 at a time, beating well after each addition. Stir in the vanilla seeds.
  10. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, beating just until combined.
  11. Stir in the blueberries.
  12. Spread the batter evenly over peach mixture.
  13. Sprinkle with turbinado sugar.
  14. Place baking dish on a foil-lined baking sheet. Bake at 375 degrees Fahrenheit for 1 hour or until the topping is golden and filling is bubbly.