Peach Blueberry Cobbler

Soft jammy peaches and tart blueberries with a buttery biscuit topping makes this Peach Blueberry Cobbler the ideal summer dessert. Sink your spoon into the golden-brown topping to reach the layer of juicy fruit and don’t forget the ice cream!

Cobblers, crumbles, and crisps… oh my! It’s fresh fruit season and I’m making the most of it. First up…Strawberry Rhubarb Crisp featuring homegrown rhubarb and sweet strawberries followed by Raspberry Crumble Bars. Which summer fruit combo/topping is your favourite?

Peach Blueberry Cobbler

There’s no better way to savour the fruits of summer than in a cobbler, crisp, or crumble. While there is a plethora of baked summer desserts, these three are my main dessert recipes all summer long. Even better, freeze the fruit at the height of its season and you can have a taste of summer any time you want!

Make this baked fruit dessert during the moment of time when blueberries and peaches are both in season. Together they have the perfect combination of sweet, sour, and tang flavours that make your mouth sing.

In this fruit cobbler recipe, the thick, golden-brown biscuit topping is crisp on the outside, fluffy on the inside, and soaks up all those bubbling fruit juices like an absolute champ. Pull it out of the oven, give it a few minutes to settle, and top it with a massive scoop of vanilla ice cream. It’s messy, warm, and easily one of the best things you’ll make all season.

Ingredients for Peach Blueberry Cobbler

For this recipe you’ll need a cutting board and a sharp knife, two mixing bowls, a pastry cutter, measuring cups and spoons, and a 9 x 13-inch glass or ceramic baking dish.

While the combination of peaches and blueberries is delicious, this is one of those recipes where you can substitute any summer fruits to find your favourite flavour combination.

• Peaches
• Blueberries
• Granulated Sugar
• Brown Sugar
• Cornstarch
• Lemon Juice
• Vanilla Extract
• Cinnamon
• Salt
• Butter
• All-purpose Flour
• Baking Powder
• 1 cup Milk

Use fresh peaches and blueberries in this recipe for best results. You can also use frozen or canned peaches and frozen blueberries. Note: Frozen fruit tends to release more juice, so you’ll need to add more cornstarch to make sure the juice thickens into a nice sauce.

Feel free to use only granulated sugar or brown sugar. I like a combination of both for a nice caramel sweetness that compliments the brightness of the fruit and fresh lemon juice.

Use salted or unsalted butter in this recipe. I find that a little salt amplifies other flavours in the recipe. Use fresh ground cinnamon and feel free to add more of your favourite baking spices (ginger, cloves, allspice). You can use vanilla extract or vanilla paste in this recipe.

How to Make Peach Blueberry Cobbler

Begin this cobbler recipe by preheating the oven to 375°F then lightly butter a 9×13-inch baking dish.

Prepare the Fruit

To prepare the fruit, combine sliced peaches, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl. Gently toss until evenly coated.

Transfer the fruit mixture to the prepared baking dish and scatter the small butter pieces over the fruit.

Make the Cobbler Batter

In another mixing bowl, whisk flour, sugar, baking powder, salt, and cinnamon together. Cut butter cubes into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in milk and vanilla until a thick batter forms then drop spoonfuls of batter across the fruit mixture. Leave small gaps so the fruit can bubble through. Sprinkle 2 tablespoons of sugar over the topping.

Bake and Serve

Bake the fruit cobbler for 40–45 minutes, or until the topping is deep golden brown and the fruit filling is thick and bubbling.

Allow cobbler to rest for 15 minutes before serving so the filling thickens slightly. Serve warm with vanilla ice cream or whipped cream.

Recipe Tips and Tricks

• Look for ripe, but not overripe, peaches or those will release too much liquid to the cobbler. If your peaches are very juicy, add an extra teaspoon of cornstarch to keep the filling from getting too runny.
• You can also use canned peaches instead of fresh peaches, but in that case, omit the 3/4 cup sugar in the filling as they come already sweetened.
• Don’t pull it out just because the top looks golden; check that the filling is actively bubbling around the edges. That’s the sign the cornstarch has cooked through, and the filling will set properly.

Storing and Reheating Leftovers

Peach Blueberry Cobbler is best served the day it’s made while the topping is still crisp. By day two, the topping softens from the fruit moisture, but it still tastes great, just a different texture. It lasts for lasts in the fridge for 3 – 5 days when stored properly. To store this dessert, cool then transfer it into airtight containers or cover the baking dish tightly with plastic wrap.

Reheat individual portions in the oven at 325°F for 10 minutes rather than the microwave to keep the topping from going soggy.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Peach Blueberry Cobbler recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!