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When peaches and blueberries are in season, I can't resist baking a cobbler. It's one of the easiest ways to turn fresh fruit into something delicious.
This Blueberry Peach Cobbler has a sweet, bubbling filling and a golden topping that makes every bite taste like summer.
Fruit cobbler
When summer fruit is at its peak, I love making cobblers. A fruit cobbler is easy to make, has a juicy filling with tons of flavor, and always feels like a perfect summer dessert.
This cobbler brings together the sweetness of ripe peaches and the tart pop of fresh blueberries. The fruit bubbles up under a golden biscuit topping, creating a delicious rustic dessert.
This blueberry peach cobbler is simple enough for a weeknight treat, yet special enough to serve for gatherings. Add a scoop of vanilla ice cream or a dollop of homemade whipped cream and you've got a dessert everyone will love!
If you love this combination of blueberries and peaches, you'll also want to try my blueberry peach muffins.
Key ingredients
- Peaches - Use very ripe, fresh peaches. You can use frozen peaches when fresh ones aren't in season.
- Blueberries - Fresh blueberries are best in this cobbler. However, you can use frozen blueberries if fresh ones aren't available.
- Lemon - Fresh lemon juice is added to the fruit mixture. It adds brightness to the cobbler.
- Sugar - Use granulated sugar in this recipe. It's added to the fruit and used in the cobbler topping.
- Flour - The flour is used to make the topping, and is used as a thickener with the fruit filling.
- Butter - I use regular, salted butter.
- Milk - Used in the cobbler topping. I prefer to use whole or 2% milk.
- Spices - Use ground cinnamon and ground nutmeg.
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 bubbly.
- Serve warm or at room temperature.
Recipe tips
- Don't overmix the cobbler batter. Stir just until everything comes together.
- Bake until the fruit filling is bubbly all over. The mixture has to get hot enough in order to thicken.
- If the topping is getting too dark, tent loosely with foil during the last 10-15 minutes.
- If using frozen fruit, don't thaw first. Increase baking time by 10-15 minutes.
Frequently asked questions
This cobbler is best served the same day it's made. Any leftovers should be eaten 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 milk until the mixture comes together. It's okay to have a few small lumps. You don't want a completely smooth mixture.
- 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 bubbly all over.
- Remove from oven and let cool. Serve warm or at room temperature.
Notes
-
- Don't overmix the cobbler batter. Stir just until everything comes together.
-
- Bake until the fruit filling is bubbly all over. The mixture has to get hot enough in order to thicken.
-
- If the topping is getting too dark, tent loosely with foil during the last 10-15 minutes.
-
- If using frozen fruit, don't thaw first. Increase baking time by 10-15 minutes.
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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