This peach and blueberry cobbler is a wonderful summer dessert. It’s perfect for people like me who are too indecisive to pick just one flavor.
The combination of ripe summer peaches and sweet blueberries is irresistible!
You’ll also love the cobbler’s fluffy, biscuit-like topping. It provides a perfect buttery contrast to the sweetly tart fruit filling.
If you’re a fruit fanatic with a sweet tooth, this cobbler is the treat for you!
Why You’ll Love This Peach and Blueberry Cobbler
Rustic and Charming: The humble, homestyle appearance of a bubbling cobbler adds a comforting, nostalgic charm to any table.
Perfect for Summer: This cobbler is the perfect way to showcase the best summer fruits. The berries and peaches are ripe, juicy, and at their peak for flavor and sweetness.
Versatile: It’s a perfect treat for any event. It also tastes great by itself or with a big scoop of vanilla ice cream.
Ingredients
- Fresh Peaches & Blueberries: These sweetly tart fruits will create a delicious, bubbly filling.
- Granulated Sugar: Sugar sweetens the fruit. It also creates a syrupy sauce when combined with their natural juices.
- Cornstarch: The thickening agent prevents the filling from becoming runny. Instead, it makes it thicker and gooier.
- Lemon: You’ll need the juice and zest of a lemon. Remember to zest the citrus first. It’s too hard to zest after juicing.
- Vanilla Extract: Vanilla adds a subtle, warm undertone and enhances the other ingredients.
- Ground Cinnamon: For a little hint of spice.
- Flour: Stick to all-purpose flour to form the fluffy, biscuit-like cobbler topping.
- Baking Powder: The leavening agent that helps the cobbler rise.
- Butter: It provides richness and plenty of buttery flavor to the topping.
- Buttermilk: It creates a tender texture. It’s the not-so-secret ingredient for the cobbler topping.
- Salt: Another flavor enhancer to balance out the sweetness.
How to Make Peach and Blueberry Cobbler
There are several steps to making this indulgent cobbler. Luckily, they’re all easy to follow.
1. Prepare. Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray or butter.
2. Make the filling. Combine all of the filling ingredients in a large bowl. Toss well, then let the mixture sit for 10 minutes.
3. Make the topping. While the fruit is resting, whisk together the flour, 1/4 cup sugar, baking powder, and 1/2 teaspoon salt in a separate bowl. Add the cubed butter and work it into the mixture with your fingers. Finally, stir in the buttermilk until just combined. Don’t overmix.
4. Assemble. Pour the fruit filling into the baking dish. Then, drop spoonfuls of the dough on top.
5. Bake. Bake in the preheated oven for 40 to 50 minutes or until the fruit is bubbly and the topping is golden brown.
6. Cool and serve. Let the cobbler cool for 15 to 20 minutes before serving. Then, serve with any desired toppings and enjoy!
Tips for the Best Peach and Blueberry Cobbler
The following tips will ensure your cobbler turns out perfectly every time:
- Be picky with the fruit. You want the fruit ripe and juicy but not over-ripe. Look for fruits and berries with few to no blemishes.
- Peel peaches to perfection. You can simplify the process by making an X on the bottom of each peach. Then, blanch them in boiling water for about 45 seconds. Transfer them to an ice bath immediately after, and the skins will slip right off.
- Keep things nice and even. The peaches will cook more evenly if they’re approximately the same size.
- No fresh fruit? No problem! You can use canned peaches (drained well), frozen peaches (thawed), or frozen blueberries (not thawed) instead. The taste may be slightly different, but it’ll still be incredible.
- Give it some crunch. Sprinkle coarse sugar over the top of the cobbler before baking. It adds extra sweetness and a crunchy finish.
- Switch up the fruit. Try this recipe with different fruits! I love combining plums with blackberries and nectarines with cherries. YUM!
How to Store
If you take this dessert to a large party or gathering, you probably won’t have leftovers. It flies off the table fast! Still, if you have some left, here’s how to store it:
To Store: Cover the cooled cobbler in its dish tightly with aluminum foil. Refrigerate for up to 5 days.
To Freeze: Wrap the cobbler tightly in plastic wrap, then again in aluminum foil. Freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Reheat all the leftovers at once in the oven. Leave the dish covered in foil and reheat for 20 to 25 minutes at 350 degrees Fahrenheit. You can also reheat individual portions in the microwave. Scoop them into microwave-safe bowls and reheat on high for 30 to 60 seconds.
Peach and Blueberry Cobbler
10
servings15
minutes50
minutes257
kcalThis comforting peach and blueberry cobbler is the ultimate summer dessert! The filling is sweet and fruity, and the buttery topping takes it over the top.
Ingredients
- For the Filling
4 cups fresh peaches, peeled and sliced 1/8″ to 1/4″ thick
3 cups fresh blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
juice and zest of 1/2 lemon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch salt
- For the Cobbler Topping
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup buttermilk
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, gently toss together the sliced peaches, blueberries, 1/2 cup sugar, cornstarch, lemon juice and zest, vanilla extract, cinnamon, and a pinch of salt. Let the fruit mixture sit for at least 10 minutes to release juices.
- Meanwhile, make the cobbler topping. In a separate bowl, whisk together the flour, 1/4 cup sugar, baking powder, and 1/2 teaspoon salt.
- Add the cold cubed butter. Work it into the flour mixture by hand until it resembles coarse crumbs with some pea-sized pieces remaining.
- Pour in the buttermilk and stir until the dough just comes together. Do not overmix.
- Pour the fruit filling into the prepared baking dish, distributing evenly.
- Drop large spoonfuls of the cobbler dough topping all over the fruit.
- Place the cobbler in the preheated oven and bake for 40-50 minutes. (Until the topping is golden brown and the fruit bubbles around the edges.)
- Remove the cobbler from the oven and let it cool for 15-20 minutes before serving. This allows the filling to thicken up slightly.
- Serve the cobbler warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Enjoy!
