Blueberry Apple Peach Rum Cobbler

Josephine Quick


I always use rum extract. I also put in fresh blueberries, apple slices, and peaches, with the pie filling. This is a sugar dough piecrust. very good and buttery


★★★★★ 1 vote

35 Min
1 Hr 20 Min


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2 can(s)
blueberry pie filling
2 can(s)
apple pie filling
1 can(s)
peach pie filling
1/2 c
dark brown sugar
1 tsp
rum extract
2 Tbsp
butter broken into pieces
1 tsp
apple pie spice


2 1/3 c
cake flour or pastry flour
1/3 c
2 stick
unsalted butter chilled, cut into small pieces
egg yolks
1 to2 Tbsp
heavey cream

How to Make Blueberry Apple Peach Rum Cobbler


  • 1conbine the flour and sugar. add the butter using your finger tip combine togther leaving bit of butter. in a small bowl, whisk together the yolks and 1 tablespoon of the cream.if needed use other 1 tablespoon of cream. lightlyl floured surface, pat and press it down into a flat, wrap in plastic wrap and refrigerate for at least 1 hour.
  • 2mix the other ingredients togather, blend well. after you have prepared your crust put in a deep dish cobbler baking dish and pour filling in bottom crust then roll dough for top crust, put over the filling . poak holes in top crust sprinkle a little sugar on top .
  • 3preheat your oven to 375degree and bake for 1hr 35 minutes or until light golden brown.

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About Blueberry Apple Peach Rum Cobbler

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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