Sus Hive Recipe Library

Peach Blueberry Cobbler

Chef/operator production sheet for Peach Blueberry Cobbler. Use this page for station prep, service setup, holding decisions, and catering execution. Peach Blueberry Cobbler has been moved into the hosted Uncle Cheese recipe system for operator review and dessert station publishing.

DessertChef/Operator Production SheetUC Option A

Peach Blueberry Cobbler

Warm fruit cobbler with crumb topping and optional ice cream service.

Yield: 9×13 pan
Style: baked fruit dessert
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Crumb Topping
  • 1/2 cup brown sugar
  • 2 cups baking mix
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 10 tablespoons unsalted butter, chilled
  • 1/2 cup whole milk
Peach & Blueberry Filling
  • 8 cups sliced fresh ripe peaches, peeled and pitted
  • 4 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 2 tablespoons flour or baking mix

Prep / Cook Method

  1. Preheat oven to 375°F. Spray a 9×13 glass baking dish with cooking oil.
  2. Combine peaches, blueberries, sugar, and flour or baking mix in a bowl until evenly coated.
  3. Transfer fruit to the baking dish and bake for 10 minutes.
  4. While fruit bakes, mix baking mix, brown sugar, baking powder, salt, cinnamon, and chilled butter until crumbly.
  5. Stir in milk and vanilla just until combined.
  6. Remove fruit from oven and spoon the topping over the hot fruit.
  7. Return to oven and bake 45 minutes, until the topping is golden and the filling is bubbling.
  8. Rest 5–10 minutes before serving.

Finish + Service

  • Serve warm.
  • Optional: top with vanilla ice cream, cinnamon, or a drizzle of caramel.
  • Best served same day; leftovers keep up to 3 days in an airtight container.

Holding / Reheat / Catering Notes

  • Keep chilled or room-temperature according to the method.
  • Protect presentation during transport.
  • Label dairy, egg, nuts, alcohol, and gluten conservatively.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.