@mikaylabreann: Literally such a yummy recipe from @Well Made by Kiley 🍑🫐🥧 didn’t feel like talking through the whole thing so we will do ASMR and recipe down below! INGREDIENTS Blueberry Peach Base: • 5-6 medium peaches (~750g), sliced • 3 cups (~520g) blueberries • 1/2 cup (100g) granulated sugar • 3 tbsp (24g) cornstarch • 2 tbsp (30ml) lemon juice • Pinch of salt • 1 tsp (4g) vanilla extract Cornbread Topping: • 1 1/4 cup (150g) all-purpose flour • 3/4 cup (114g) fine yellow cornmeal • 1/2 cup (120g) brown sugar • 1/4 cup (50g) granulated sugar • 1 tbsp (12g) baking powder • 1/2 tsp (3g) salt • 12 tbsp (170g) salted butter, cold and grated (or cubed) • 1 cup (240ml) buttermilk Honey Butter Finish: • 1/2 cup (160g) honey • 1/2 cup (113g) salted butter • Optional: turbinado sugar or coarse sugar of choice, for sprinkling on top INSTRUCTIONS Preheat the oven: 1. Preheat the oven to 350F. Prepare the blueberry peach base: 1. Add the peaches, blueberries, sugar, cornstarch, lemon juice, salt, and vanilla to a large bowl. Stir until well combined. Pour the fruit mixture into a large 12” round baking dish, 12” cast-iron skillet, or 9x13” baking pan. Set aside Prepare the cornbread topping: 1. To make the cornbread topping, add the flour, yellow cornmeal, brown sugar, granulated sugar, baking powder, and salt to a large bowl. Stir to combine. 2. Add the grated (or cubed) butter to the flour mixture, and toss until the butter is coated in the flour mixture and resembles a ‘crumbly’ texture. 3. Pour in the buttermilk and use a wooden spoon or spatula to mix until just combined. Assemble: 1. Scoop and disperse the cornbread topping evenly on top and across the surface of the fruit. Then use a spatula or the back of a spoon to slightly spread it out, while still keeping some of the fruit exposed. Bake and serve: 1. Place the pan on the middle rack of your oven and bake at 350F for 40 minutes. 2. While the cobbler is baking for the first portion, prepare the melted honey butter for finishing. In a small saucepan over medium-low heat, melt the honey and butter together, until the butter is fully melted. Remove from heat and set aside until ready to use. 3. Once the cobbler reaches the 40 minute mark, remove it from the oven (keep the oven on), and brush or spoon the melted honey butter over the cornbread topping. Then if using, sprinkle turbinado sugar (or coarse sugar of choice) all over the top. 4. Return the cobbler back to the oven and bake at 350F for another 15 minutes, until the cornbread top is golden brown and the fruit underneath is bubbling on the edges.
 5. Remove from the oven and allow to rest for 10-15 minutes before serving. 6. Then serve warm with a scoop of vanilla ice cream, an extra drizzle of the melted honey butter, and some flaky sea salt if desired. 7. Enjoy! #blueberrypeachcobbler #cornbreadcobbler #honeybutter #summerdessert #Recipe @H-E-B @Djerf Avenue @HomeGoods @target @Marshalls @Ross @TJ Maxx @KitchenAid @HexClad @Caraway Home @Häagen-Dazs

Mikayla BreAnn

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Wednesday 19 August 2026 22:01:45 GMT