Blueberry & Peach Cobbler with Cardamom Whipped Cream

Recipe courtesy of Chef Michael Crowell of Five Bays Bistro in Osterville, MA.


For Filling:
  • 3 cups fresh or frozen peaches (if fresh use ripe and cut into wedges)
  • 2 cups fresh or frozen blueberries
  • 3 leaves of mint, chopped
  • ½ cup honey
For Topping:
  • 2 cups oats
  • ½ cup flour
  • 1 ½ cups brown sugar
  • 2 sticks butter, melted
For Whipped Cream:
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 pinch ground cardamom (optional)


  1. For filling, thaw fruit if frozen and toss together evenly.
  2. For topping, toss together evenly.
  3. For whipped cream, whisk together in a cold bowl until stiff peaks form.
  4. Preheat oven to 375°. Place filling and topping in an oven safe casserole, add topping and bake for 30-35 minutes or until top is golden brown and bubbling.  Top with whipped cream.

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