Life Is Short So Let’s Make Dessert – Peach & Blueberry Cobbler And Vanilla Ice Cream

We had to have one more day before school starts to have some summer fun with the bonus grands. When they visit, we always plan a cooking adventure, most of which are edible. 🙂 The girls are great sports, as they go along with whatever is planned. Sometimes we cook lunch and eat it, or dinner and send it home for the family. I think their mom was equally as excited as the girls about today’s menu – it was dessert!

Ice cream is a well-known summer treat and definitely on the agenda today. We also decided to accompany the ice cream with a cobbler of fresh-picked peaches and blueberries (picked earlier in the season from our garden and frozen). It was a challenge to keep an accurate measurement of blueberries tho, since it is a favorite of the girls, and there was just a bit of taste testing going on during the mixing and baking. 

Let’s start with the cobbler. 

Ellie mixing flour mixture for the base of the cobbler.Olivia checking the peaches. 
Olivia gets to add the blueberries to the cobbler.

Ellie adds the peaches on top of the blueberries.

The cobbler turned out great! And with a scoop of vanilla ice cream, well, “yummy” doesn’t begin to describe the luscious flavors of this dessert.  

Peach and Blueberry Cobbler
Recipe type: Dessert
Serves: 8
  • 3 tablespoons butter
  • 3 tablespoons canola oil
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 3 ripe firm peaches (pitted and sliced)
  • 2 cups fresh or frozen blueberries
  1. Preheat over to 350 degrees.
  2. Place butter and oil in a 9 x 13 inch baking dish and heat in the oven until the butter is melted.
  3. Mix together dry ingredients - flour, baking powder, and salt in a large bowl.
  4. Combine wet ingredients - milk, sugar, and vanilla together.
  5. Add the wet ingredients to the dry ingredients and combine. Pour the batter into the hot baking dish.
  6. Spoon peaches and blueberres evenly over the batter.
  7. Return the dish to the oven and bake until the top of the cobbler is browned and the batter is set (about 50-60 minutes).
  8. Cool on a wire rack approximately 15 minutes.
  9. Serve warm.

While the cobbler was in the oven, we put together the ingredients for vanilla ice cream and packed it into the ice cream maker. 

Ingredients poured into the ice cream maker.

Finished vanilla ice cream. 

Vanilla Ice Cream
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  1. 2 cups heavy cream
  2. 2 cups whole milk
  3. 1 cup sugar
  4. 3tablespoons vanilla extract
  5. pinch of salt
  1. Blend all ingredients in a blender until completely combined and sugar is dissolved.
  2. Pour the batter into ice cream maker and follow manufacturer's directions to freeze the ice cream.
  3. (No ice cream maker?) Pour ingredients into a freezer-safe container, sealed, and freeze for 1-3 hours. Allow ice cream to firm up a bit before serving.
Christina's Food And Travel
Cobbler and ice cream. Let’s start with dessert!

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