Maple Peach and Blueberry Corn Cobbler

Fruit Desserts / Pudding / Recipes with Maple Sugar

Preparation Time:
Cooking Time:
4 portions
Metric Imperial



  • 3 cups peaches, chopped
  • 2 cups blueberries
  • 1/3 cup maple sugar
  • 1 orange, zest and juice
  • 1 tbsp cornstarch
  • 1 tsp ground ginger
  • 1 pinch salt


  • 2/3 cup all-purpose flour
  • 2/3 cup medium cornstarch
  • 1/3 cup maple sugar
  • 1 fresh corn, in kernels
  • 1/2 cup butter, cut in small cubes, at room temperature



  1. Preheat oven to 190° C (375° F).
  2. In a large bowl, combine the peaches, blueberries, maple sugar, the orange zest and juice, cornstarch, ginger, and salt.
  3. Transfer mixture into a baking dish.


  1. In another bowl, combine all dough ingredients except the corn, and work with your hands to incorporate the butter. Then add the corn.
  2. Arrange dough evenly over top of the first mixture.
  3. Bake 40 – 50 minutes. Let cool for 20 minutes before serving.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Marc-André Royal


Fruit Desserts Recipes

Pudding Recipes

Recipes with Maple Sugar

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.