Today, founder of BIRD bakery—and entertainer extraordinaire—Elizabeth Chambers is sharing a delicious way to mix and match fruity flavors this summer. Whether she’s hosting friends in her LA home or catering a party with BIRD bakery treats (check out our Shop Talk with BIRD bakery from a few months back), Elizabeth has honed her process for perfecting recipes, and we are so thrilled to have her share one today! Topped off with a scoop of vanilla ice cream, this Peach & Blueberry Cobbler is sure to please during the summer heat!
Image c/o BIRD bakery
- 3 cups unsalted butter
- 3 cups white granulated sugar
- 3 cups self-rising flour
- 3 cups whole milk, room temperature
- 2 teaspoons very high-quality almond extract
- 2 cups fresh peaches, halved lengthwise, pitted and cut into 3/4 inch thick wedges
- 1 cup fresh blueberries
- ½ cup equal parts sugar and ground cinnamon
- Vanilla ice cream, for serving (we love Blue Bell Homemade Vanilla)
Preheat oven to 350 degrees. In a glass bowl, melt butter and set aside to cool. Meanwhile, in a medium bowl, combine sugar and cinnamon mixture with peaches and blueberries and set aside. In a large bowl, whisk together sugar and butter. Slowly add flour and milk. Incorporate well, without over-mixing. Batter can be slightly under-mixed, as any lumps will bake out. Add almond extract.
Pour mixture in a large, 9-inch round ceramic dish. Add peaches and blueberries to the middle of the dish, and sprinkle fruit with remaining cinnamon sugar mixture. Make sure the fruit does not touch the sides. Bake cobbler on top rack for about 30 minutes until the top is golden-brown around the edges and the fruit is bubbling. Transfer dish to a wire rack, and let cool slightly (about 30 minutes). Serve with ice cream and enjoy!