How To Make Southern Peach & Blueberry Cobbler: Recipe

Hello, I was woundering if Rebecca or anyone else could tell me the temperature I should bake, first the bottom, and then the rest.
Thank you very much from Argentina...

Are the pecans optional?  I'm deathly allergic.

Why have I been away so long!!!
I admit I haven't checked the site for a little while, but this video reminds me what I'm missing out on. I love you guys!

Just discovered your site and this was the first episode I watched. Loved it. This recipe looks really good. The bourbon is a nice touch. Here is my favorite decadent peach cobbler recipe:
http://tastytype.blogspot.com/2008/06/peach-cobbler.html

And my favorite, not quite so decadent, crumble recipe:
http://tastytype.blogspot.com/2008/05/blackberry-crumble.html

Thanks so much for your videos. Can't wait to watch more.

Is there a place that I can copy a recipe? I tried to email you, but the
msg was returned to me.

Oh! Oh! Oh! Delicious!

I just put mine in the oven... Can't wait!

Hey Rebecca!
Just tried the peach blueberry cobbler and it was awesome!
I put peach schnapps instead of bourbon though cause that was all I had in the house. It was great. Would like to post a picture of it but it's not possible on this comment site.
Love your show continue the great work!

Truth is I'm a bad cook, i have no creativity in cooking or anything. So far I look forward to your show every monday it helped me open my cooking horizons. This cobbler was a success to my boyfriend and his family that I met for the first time. Thank sooo much Working Class Foodies 

I make a very similar dessert in autumn when apples are at their best. I just put sliced apples and maple syrup in a pyrex pan, and sprinkle a mixture made of flour, brown sugar, butter, oatmeal and cinnamon on top. It reassembles a cobbler, but without the bottom crust, and we call it a "croustade" in French speaking Canada (well, in Montreal at least!). Your recipe looks great and I will absolutely try to mix in some pecans in my next croustade topping!

I have been wanting to make a cobbler 
or crumble or crisp with peach really badly 
lately and i think i might try black berries or 
strew berries with it!
I'm from Kentucky so guess i should 
look for some local bourbon too.

p.s. you should really get some measuring cups and spoons for your baking endeavors.  :)

It is taking ALL my willpower NOT to drive t the market this instant to buy blueberries and peaches in order to make your cobbler TONIGHT! Thank you for a magnificent from-scratch-but-straightforward comfort dessert preparation.

BTW, I think cobblers are one of the great, homey and satisfying desserts. Especially served warm with vanilla ice cream. mmmmmmmm. Another great summer treat for blueberries, blackberries, peaches, raspberries and such is to make a chilled, jelled Prosecco dessert that Dorkiest Dad found. Will share that with y'all soon.

I think what David meant is that you are using LIQUID measures (glass beakers) for dry ingredients. Don't you have to use the regular scoopy type of measuring cups for things like flour and sugar to get accurate quantities?

Yum! I've been wanting to try to make some kind of peach pie or something.

My go-to decadent recipe is probably the super rich fudge brownies I started making this year (in mini muffin cups). Not very original but man are they good! I also have this peanut buttery square thing I occasionally make that has popcorn and nuts and other yummy things in it.

I made the veg burgers you showed a couple weeks back and they were fantastic! The second time I made them I changed a couple things. I added maybe half a can of chickpeas to the beans and rice and went at it with a potato masher, and to the veggie mix I grated up a zucchini. Really adds to that earthy flavour! I think I might like them more than meat patties (I'm not even vegetarian).

new puppy? soooo cute :):)

This looks great! But you may not want to use wet measuring cups to measure dry ingredients as they can render inconsistent readings.

omg yummmmmmm

This looks wonderful! But instead of flour, I always use cornstarch to soak up juices in a pie filling, so you get that gooey-ness that canned pie fillings has.

you've outdone yourself, that looks DELICIOUS!