Peach Blueberry Cobbler Crumble.

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We can prepare Peach Blueberry Cobbler Crumble using 20 active ingredients and also 19 steps. Below is how we achieve.

Active ingredients of Peach Blueberry Cobbler Crumble

Directions. of Pie crust.
Instructions. 1.5 stick of cold butter.
Step by step. 1/3 cup of cold veg shortening.
Instructions. 6-7 TBS of ice water.
Directions. 3 cups of AP flour.
Step by step. 1 tsp of salt.
Detaile. 2 tsp of sugar.
Guidelines. of Crumble.
Detaile. 1.5 cups of AP flour.
Guidelines. 1.5 stick of butter (grated/small dice).
Step by step. 2/3 cup of sugar (white and brown mixed).
Directions. of ^ mixing sugar is optional.
Directions. of Filling.
Detaile. 4-6 of peaches.
Step by step. 1 cup of blueberries.
Directions. Squeeze of lemon.
Directions. 1/4 cup of packed brown sugar.
Guidelines. 1/2 cup of white sugar.
Guidelines. 1 tsp of vanilla.
Step by step. 1 TBS of heavy cream or milk.

Guide To Make Peach Blueberry Cobbler Crumble

To get the tedious stuff out the way Start by peeling and slicing your peaches. I slice mine thin. Set aside to start prepping pie crust. I made a 7 inch cobbler.
Cube butter nice and small set aside.
Mix all dry ingredients for pie crust. Flour salt sugar.
With your mixer, Add butter and shortening to dry mix then add water 1 tbs at a time.
Roll into a ball then wrap with plastic.
Refrigerate for 30 mins.
That was Easy! Now for the crumble.
For crumble cube your butter if not done already. Mix together sugars and flour, add the cubed butter then mix until crumble forms. You can do this step with your hands if you want.
Now your crumble is done! That was even easier than the pie crust right ?! Refrigerate as well.
Filling time 😌.
Get your peaches and add the sugars and vanilla mix well. Let this mixture sit a couple mins so it can come together..
While that’s making magic preheat your oven 350 F.
Cut ball in half and roll out that crust 1/4 inch thick on a clean surface and lay it in your sprayed pie/cake pan. I used a silicone cake pan. Poke a few fork holes in it as well. (You will have extra pie crust leftover 1/2 ball).
Place in preheated oven for about 10/12 mins..
This next step can be done before you roll out your crust.
In a large sauté pan. Place peaches ONLY in and add heavy cream or milk. Reduce liquid for about 10 15 mins on medium heat. Stir in between time. Peaches should be almost tender. But not quite soft. If you want a thicker mixture add some cornstarch. 1 or 2 tsp should do.
Now add blueberries. Fold into mixture. Turn off heat If there’s a lot of liquid just strain some out..
Get your pre baked crust and fill with peach blueberry mixture. Top that with the pre made crumble.
Place in oven for 15-20 min or until golden in color. Let cool completely to set. Top with powder sugar ❤️.