Peach Blueberry Cobbler

It isn't summer without a peach blueberry cobbler on your table at the end of the day. This cobbler recipe is so good, you'll want it for breakfast too! 

Why you'll love it

Whether you are using frozen or fresh, in-season summer fruits, this is a delicious dessert that will immediately take you back to your favorite summer days. There are so many reasons this is exactly what you need in your life right now.

• Sweet and Tart Flavor Combination: The sweetness of the peaches combined with the tartness of the blueberries creates a delicious flavor profile that is incredibly delicious. The combination of flavors is both refreshing and satisfying.
• Comforting and Nostalgic: Cobbler is a classic dessert that has been enjoyed for generations, and it can evoke feelings of comfort and nostalgia. The warm, gooey filling and crispy, buttery crust can provide a sense of home and familiarity.
• Versatility: Peach blueberry cobbler can be enjoyed on its own or paired with a variety of toppings, such as vanilla ice cream or whipped cream. It can also be served hot or cold, making it a versatile dessert option for any occasion.
• Quick, Easy, and Convenient: It only takes minutes to assemble and uses simple ingredients, many of which you likely already have in your kitchen right now! It's an easy recipe beginner bakers will love making

Jump to:

• Why you'll love it
• Key Ingredients
• Substitutions
• Instructions
• Amanda's expert tips
• Equipment
• Storage
• FAQ
• Related
• Recipe Card

Key Ingredients

Desserts like this peach blueberry cobbler recipe uses just a few simple ingredients, making it a great last minute treat you can make whenever you like. 

• Fruits - This cobbler is a great way to celebrate fresh fruit. You can also use frozen fruits so you can make this any time of year. There is some debate as to whether or not you should peel your peach skin. That is completely up to you, but I do find that the skin can be distracting, especially when using fresh peach
• Sugar - Granulated sugar is great for letting the fruits shine, but if you want to add more depth, you can sprinkle the top of the cobbler with brown sugar
• Heavy cream - It might seem like a lot of heavy cream, but it helps to give the topping a lot of body. If you were to try to substitute with whole milk or buttermilk, you will end up needing to add more flour to get the right consistency. 
• Corn starch - This is an absolute must to help thicken the fruit juices into a delicious syrup that clings to the fruit and cobbler

Check out the recipe card below for exact measurements and full list of ingredients!

Substitutions

• Flour - Use whole wheat flour or you can try a high-quality 1 to 1 gluten-free baking mix. 
• Biscuits - Use your favorite biscuit recipe, or if you want to take a shortcut, you can top this with premade biscuits
• Corn starch - If you do not have corn starch available, you can use arrowroot starch or all purpose flour 

Instructions

1. Preheat your oven and grab your cast iron skillet or baking pan.
2. Slice your fresh peaches and place in a medium bowl with your fresh blueberries, lemon juice, zest, and vanilla extract.
3. Mix together cornstarch, sugar, and salt together in a small bowl and stir into the fruit mixture. 
4. Add the flour, sugar, baking powder, and salt into a large bowl. 
5. Stir in the heavy cream into the flour mixture and stir just until there are no streaks of flour.
6. Pour the fruit into your prepared baking dish and use the smallest cookie scoop you have to scoop mounds of the cobbler topping over the fruit mixture. 
7. Brush the top with melted butter and sprinkle with sugar and bake until golden brown in your preheated oven. 

You can get the full instructions in the recipe card below.

Amanda's expert tips

You can bake this peach blueberry cobbler in a regular baking dish, but I prefer to use a cast iron skillet or pie dish.

There's a big debate on whether or not you should peel your peach skin or not. Honestly, it's up to personal preference, but the skin can be bothersome to some people if you plan on sharing this dish with other people. 

Cut the peaches into smaller slices, or even dice them into small pieces. This helps ensure they cook at the same rate as the blueberries which are a lot smaller and bake faster. 

If you want to make the cobbler when the fruit isn't in season, you can use frozen fruit. I'd just sprinkle the fruit with a bit of extra sugar and a couple of extra pinches of cornstarch since frozen fruit tend to release more liquid when baked.

If you find that the topping is browning too quickly and the fruit filling isn't bubbling yet, you can cover the top loosely with aluminum foil. 

If you want to refrigerate your peach blueberry cobbler (it does not necessarily need to be refrigerated by the way), I highly recommend waiting until it is full cooled to room temperature.

Technically, you can freeze the dessert, but I wouldn't do it in the cast iron. I would transfer it to an airtight container, which would more than likely end with your cobbler top mixed in with the filling. That isn't a completely bad thing, but ruins the aesthetics and turns the top to mush.

To reheat the peach blueberry cobbler, you can use the microwave for a few minutes, or you can reheat it in the oven at 300 degrees F for about 20 minutes.

Cobbler is good on its own, but let's be honest, there is nothing like having a warm cobbler topped with a scoop of vanilla ice cream. I love to add slivered toasted almonds for a bit of crunch, too. Do it up and add any other topping your heart desires. I love how this recipe really lends itself to some creativity. 

Equipment

You do not need any special equipment for this east blueberry peach cobbler recipe which is why I love it. Typically, I will use a cast iron pan or a pie dish. But you can also use an 8 x 8 baking pan. 

Storage

If you manage to have any leftover cobbler, I recommend keeping it in an airtight container at room temperature for about 1 - 2 days. You can freeze the cobbler for about a month and reheat in the oven at 300°F for 20 minutes or until heated through.

Related

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Recipe Card