Blueberry Peach Cobbler

Blueberry peach cobbler bursts with juicy, fresh peaches and the sweet pop of blueberries under a tender, golden brown cobbler crust. This homey, comforting dessert takes no time to whip up and tastes like pure summer.

Peach Blueberry Cobbler

Nothing will ever beat the experience of biting into a super ripe summer peach and having the juice run down your chin, but this blueberry peach cobbler is a pretty close second.

This cobbler captures the essence of the best of summer produce under a puffy, tender, sweet cobbler crust. Peaches and blueberries are delightful on their own, but combined, they’re even greater than the already appreciable sum of their parts.

It can be served warm or room temperature with a scoop of the most perfect homemade ice cream or a glug of fresh cream. Or it can be served cold, scooped into a bowl for breakfast or even straight from the refrigerator spoonful by furtive spoonful as a midnight snack.

Blueberry and Peach Cobbler

To make this recipe, you’ll need the following ingredients:

• fresh peaches
• fresh blueberries
• lemons
• white sugar
• brown sugar
• cinnamon
• cardamom (optional)
• cornstarch
• flour
• baking powder
• salt
• butter
• water

Blueberry Peach Cobbler

Preheat the oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven.

This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.

In a large bowl, combine the peaches, blueberries, and lemon juice. Sprinkle with the white sugar, brown sugar, cinnamon, and cornstarch. Stir to coat and then pour into a 9×13 baking dish.

Bake the fruit filling in the preheated oven for 10 minutes.

While the filling is baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture.

Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)

Sprinkle the cobbler topping with the cinnamon sugar topping.

Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

Notes

Using a cheese-grater to “grate” cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. I can hardly tell a difference and I doubt I’ll ever again peel peaches for a dessert.

FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Fresh Peach Recipes

Are you looking for more ways to use up a glut of fresh peaches? I envy you!

The quintessential summer flavor combination of peaches and cream has been transformed into cold and creamy scoops of peaches and cream ice cream.

You need just three ingredients to make this homemade peach sauce. The deliciousness begins with ripe, juicy, peaches.

Sweet fresh peaches are baked between layers of brown sugar and oats to form a chewy sweet crust for these Peach Oatmeal Bars.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this Southern peach cobbler is a classic for a reason!

Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon, Homemade Peach Jam has been a staple in our home for about 15 years.

With a sweet, buttery, crispy, cake-like topping and a filling of sweet, warm berries, this Blueberry Cobbler is dessert perfection with a scoop of ice cream on top.

Print

Peach Blueberry Cobbler

Blueberry peach cobbler bursts with juicy, fresh peaches and the sweet pop of blueberries under a tender, golden brown cobbler crust.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 510kcal

Ingredients

Peach Filling

• 8 cups thinly sliced fresh peaches about 7-8 medium-size peaches
• 2 cups fresh blueberries
• 1 teaspoon fresh lemon juice
• ¼ cup white sugar
• ¼ cup brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom optional
• 2 teaspoons cornstarch

Crust Topping

• 2 cups all-purpose flour
• ½ cup white sugar
• ½ cup brown sugar
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 12 tablespoons COLD butter grated
• ½ cup boiling water

Cinnamon Sugar Topping Ingredients

• ⅓ cup white sugar
• 2 teaspoons cinnamon

Instructions

• Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
• In a large bowl, combine the peaches, blueberries, and lemon juice. Sprinkle with the white sugar, brown sugar, cinnamon, and cornstarch. Stir to coat and then pour into a 9×13 baking dish.
• Bake the fruit filling in the preheated oven for 10 minutes. While the filling is baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
• Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

Notes

Using a cheese-grater to “grate” cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. I can hardly tell a difference and I doubt I’ll ever again peel peaches for a dessert.

FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Nutrition

Calories: 510kcal | Carbohydrates: 86g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 448mg | Potassium: 451mg | Fiber: 3g | Sugar: 59g | Vitamin A: 1015IU | Vitamin C: 9.9mg | Calcium: 84mg | Iron: 2.1mg

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