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Fresh peaches and blueberries come together in this easy fruit cobbler with a juicy filling and a tender, golden topping.
It's a simple summer dessert that's especially good when peaches and blueberries are at their peak.
Peach and Blueberry Cobbler
Peaches and blueberries are such a good combination in a cobbler. The peaches become soft and juicy as they bake, while the blueberries add little bursts of flavor throughout the filling.
This cobbler has a biscuit-style topping made with butter and milk. It's spooned over the fruit before baking, leaving a few areas uncovered so the bubbling fruit can peek through.
You can make this with fresh fruit when it's in season, but frozen peaches and blueberries work too, which means you don't have to wait for summer to make it.
If you love this combination of blueberries and peaches, you'll also want to try my blueberry peach muffins.
Key ingredients
- Peaches: Use ripe, fresh peaches for the best flavor. Frozen peaches can also be used when fresh peaches aren't in season. There's no need to thaw them first.
- Blueberries: Fresh or frozen blueberries work well. If using frozen, add them directly to the filling without thawing.
- Lemon: Fresh lemon juice and zest add a bit of brightness to the fruit filling.
- Sugar: Granulated sugar sweetens the fruit filling, with a small amount also added to the cobbler topping.
- Flour: All-purpose flour thickens the fruit filling and is also the base for the biscuit-style topping.
- Butter: I use salted butter. Keep it chilled until you're ready to make the topping.
- Milk: Whole milk or 2% milk works best for the cobbler topping.
- Cinnamon and nutmeg: A small amount of each adds warm spice without overpowering the peaches and blueberries.
Making peach and blueberry cobbler
- Combine the peaches and blueberries in a bowl along with sugar, flour, and spices.
- Stir gently until the flour and spices are well distributed.
- Place fruit mixture in a lightly greased 7x11 inch (or 2 quart) baking dish.
- In a separate bowl, combine flour, sugar, baking powder, and salt together.
- Cut in butter with fingers or a pastry blender until the mixture resembles coarse crumbs.
- Stir in milk until the mixture comes together. It's okay to have a few small lumps. You don't want a completely smooth mixture.
- Place large dollops of the cobbler topping on top of the fruit.
- Bake until the topping is golden and the filling is bubbling throughout.
- Serve warm or at room temperature.
Recipe tips
- Don't overmix the topping: Stir just until the ingredients come together. A few small lumps are fine.
- Look for bubbling fruit: The filling should be bubbling all over, not just around the edges. The fruit mixture needs to get hot enough for the flour to thicken the juices.
- Watch the topping: If it starts getting too dark before the filling is ready, loosely tent the cobbler with foil for the last 10-15 minutes of baking.
- Using frozen fruit: Don't thaw frozen peaches or blueberries before adding them. Plan on adding about 10-15 minutes to the baking time.
How to store blueberry peach cobbler
Blueberry peach cobbler is best the day it's made. Store any leftovers covered in the refrigerator and enjoy within 2-3 days.
More delicious cobblers
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dessert recipes.
Blueberry Peach Cobbler
Equipment
- Casserole Dish 7 x 11 inch (2 quart baking dish)
Ingredients
Filling
- 6 cups fresh peaches (peeled and sliced into wedges)
- 2 cups blueberries
- ⅔ cup sugar
- ¼ cup flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Cobbler Topping
- 1 ½ cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons butter (chilled, cut into small cubes)
- ¾ cup milk
Instructions
- Preheat oven to 375°F.
Filling
- Combine the peaches and blueberries in a bowl along with sugar, flour, lemon juice, zest, and spices. Stir gently until the flour and spices are well distributed.6 cups fresh peaches, 2 cups blueberries, ⅔ cup sugar, ¼ cup flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon lemon juice, 1 teaspoon lemon zest
- Place fruit mixture in a lightly greased 2 quart baking dish.
Topping
- In a separate bowl, combine flour, sugar, baking powder, and salt together.1 ½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- Cut in butter with fingers or a pastry blender until the mixture resembles coarse crumbs.6 tablespoons butter
- Stir in the milk just until the mixture comes together. A few small lumps are fine. Do not overmix.¾ cup milk
- Scoop large dollops of the cobbler topping onto the fruit mixture. Leave some uncovered areas of fruit.
- Bake in preheated 375°F oven for 40-50 minutes until the topping is golden and the filling is bubbling throughout.
- Remove from oven and let cool. Serve warm or at room temperature.
Notes
-
- If the topping begins to brown too much before the filling is bubbly, tent the cobbler loosely with foil during the last 10-15 minutes of baking.
- Frozen peaches and blueberries can be used without thawing. Increase the baking time by 10-15 minutes.
- The cobbler is best the day it's made. Store leftovers covered in the refrigerator for 2-3 days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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