Introduction

This Peach Blueberry Cobbler is a delightful summer dessert bursting with fresh fruit and a tender, biscuit-like topping. Easy to prepare and perfect for sharing, it pairs wonderfully with a scoop of vanilla ice cream.

Peach Blueberry Cobbler Recipe - Recipe Image

Ingredients

5 cups fresh sliced peaches (about 2 pounds or 5-6 fresh peaches)
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 cup water
1 tablespoon salted butter
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pint fresh blueberries (about 2 cups)
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons salted butter (cold)
1 1/4 cups whole milk
1/3 cup granulated sugar
2 tablespoons hot water

Instructions

Step 1: Preheat the oven to 350ºF. Lightly grease a 2-quart baking dish or a 9×13-inch baking pan with cooking spray.
Step 2: In a medium saucepan over medium-low heat, combine the sliced peaches and 1/2 cup sugar. Cook gently, stirring occasionally, until the mixture just begins to boil.
Step 3: In a small bowl, mix the cornstarch and water until smooth. Drizzle this mixture into the peaches and stir until the filling thickens.
Step 4: Add the butter, cinnamon, and vanilla extract to the peach mixture. Stir well, remove from heat, and carefully fold in the blueberries. Pour the fruit filling into the prepared baking dish.
Step 5: In a medium bowl, whisk together the flour, 2 tablespoons sugar, baking soda, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Step 6: Pour in the milk and stir just until combined; avoid overmixing to keep the topping tender.
Step 7: Spoon the batter in dollops over the fruit filling, covering as much as possible.
Step 8: Sprinkle the 1/3 cup sugar evenly over the batter, then drizzle the hot water over the sugar to create a crackly topping.
Step 9: Bake for about 40 minutes, or until the topping is lightly golden and the fruit filling is bubbling around the edges.
Step 10: Let the cobbler cool slightly before serving. Enjoy warm, ideally with vanilla ice cream.

Tips & Variations

Use frozen blueberries if fresh are unavailable, but do not thaw them before adding to the filling to prevent excess moisture.
For a richer flavor, substitute half the milk with buttermilk in the batter.
Add a pinch of nutmeg or ginger to the fruit filling for extra warmth.
To make the topping gluten-free, try a gluten-free flour blend instead of all-purpose flour.

Storage

Store any leftover cobbler covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or cover with foil and heat in a 350ºF oven for 15–20 minutes. The topping may lose some crispness but will remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Yes, you can substitute canned peaches. Drain them well and reduce the added water slightly to avoid a watery filling.

What can I serve with this cobbler?

Peach Blueberry Cobbler is wonderful on its own or topped with vanilla ice cream, whipped cream, or a dollop of crème fraîche for a creamy contrast.

Peach Blueberry Cobbler Recipe

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★★★★★

4.5 from 80 reviews

This Peach Blueberry Cobbler is a delightful combination of fresh, juicy peaches and plump blueberries baked under a tender, golden biscuit topping. Perfectly sweetened with cinnamon and vanilla, it’s an easy-to-make dessert that balances fruity freshness with a classic, comforting cobbler crust. Serve warm with vanilla ice cream for an irresistible treat.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fruit Filling

5 cups fresh sliced peaches (about 2 pounds or 5–6 fresh peaches)
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
1/4 cup water
1 tablespoon salted butter
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pint fresh blueberries (about 2 cups)

Cobbler Topping

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons salted butter (cold)
1 1/4 cups whole milk

Finishing

1/3 cup granulated sugar
2 tablespoons hot water

Instructions

Preheat Oven: Preheat your oven to 350ºF. Spray a 2-quart baking dish or a 9×13 baking pan lightly with cooking spray to prevent sticking.
Cook Peaches: In a medium saucepan over medium-low heat, combine the sliced peaches and 1/2 cup granulated sugar. Stir gently and cook until the mixture starts gently boiling, about 5 minutes.
Thicken Filling: In a small bowl, mix together the cornstarch and water until smooth. Slowly drizzle this mixture into the cooking peaches while stirring continuously. Keep stirring until the mixture thickens.
Add Flavorings and Blueberries: Remove the pan from heat. Stir in the butter, cinnamon, and vanilla extract until the butter melts. Gently fold in the blueberries carefully, ensuring they remain whole. Pour the fruit filling into the prepared baking dish.
Prepare Cobbler Batter: In a medium bowl, whisk together the flour, 2 tablespoons granulated sugar, baking soda, baking powder, and salt. Using a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Add the milk and stir just until combined; avoid over mixing to keep the topping tender.
Assemble Cobbler: Drop spoonfuls of the batter unevenly over the fruit filling, covering the surface partially. Sprinkle the remaining 1/3 cup granulated sugar evenly over the batter. Drizzle the hot water all over the sugared batter to create a glossy finish.
Bake: Place the cobbler in the preheated oven and bake for approximately 40 minutes or until the topping is lightly golden and the fruit filling is bubbling. Let it cool slightly before serving.
Serve: Serve warm, ideally with a scoop of vanilla ice cream to complement the warm fruity cobbler.

Notes

Use ripe but firm peaches for the best texture and sweetness.
If fresh blueberries are not available, frozen blueberries can be used but do not thaw them to prevent excess liquid.
Do not overmix the batter to ensure a tender, biscuit-like topping.
For a dairy-free option, substitute whole milk with almond or oat milk and use dairy-free butter.
The cobbler can be reheated gently in the oven or microwave before serving.

Keywords: peach cobbler, blueberry cobbler, fruit dessert, baked cobbler, summer dessert, cinnamon peach cobbler, easy cobbler recipe