Riesling Infused Peach and Blueberry Cobbler
Total time
Author: KP
Recipe type: Dessert
Cuisine: American
- 6 Tablespoons butter
- 1 Cup all-purpose flour
- ½ Cup sugar
- 2 Teaspoons baking powder
- ½ Teaspoon salt
- ½ Cup milk
- ¼ Cup natural vanilla creamer
- 1 Cup Gallo Riesling
- ½ Cup Light brown sugar
- 3 large peaches skinned and sliced
- 1 Cup fresh blueberries
- In a large saucepan, combine light brown sugar and Gallo Riesling.
- Simmer wine and sugar on medium heat until sugar is fully dissolved.
- Add sliced peaches and ¼ cup of the blueberries to the wine in the saucepan and bring to a boil.
- Continue cooking peaches and blueberries in wine mixture on high heat until liquid is reduced to a thick syrup consistency, about 10-15 minutes.
- Remove saucepan from heat and set aside and allow fruit to cool.
- Adjust oven rack to upper-middle position, and pre-heat oven to 350 degrees.
- Put butter in an 8-inch square baking dish; set in oven to melt.
- When butter has melted, remove pan from oven.
- Whisk flour, sugar, baking powder and salt in a large bowl.
- Add milk and creamer to dry ingredients and whisk to form a smooth batter.
- Pour batter into baking dish on top of the melted butter.
- Evenly distribute the cooked peaches and blueberries over the batter, and sprinkle with remaining fresh blueberries.
- Bake in oven until batter browns and fruit bubbles, 50 to 60 minutes.
- Remove from oven and serve warm with optional whipped cream or a scoop of vanilla ice cream.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/popular/riesling-infused-peach-and-blueberry-cobbler
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