This easy peach blueberry cobbler brings you all the best flavors of summer in every bite! Bubbly, warm and juicy peaches and blueberries topped with a golden, buttery biscuit topping. Pair this blueberry cobbler with vanilla ice cream for the ultimate dessert!
Summer calls for crisps, pies and cobbler! Try the popular peach cobbler or sweet juicy raspberry peach galette.
PEACH BLUEBERRY COBBLER
What better way to enjoy summer than with this peach and blueberry cobbler! Warm and bubbly fruit topped with a buttery, golden biscuit topping. This easy fruit dessert is a delicious and easy dessert to enjoy no matter the occasion. Serve it warm with a scoop of vanilla ice cream for the perfect sweet treat.
COBBLER VS CRISP
Although both baked fruit desserts are similar, the key difference between a crisp and a cobbler is the topping! Cobblers have a cakier biscuit-like topping whereas a crisp has more of a crispy streusel topping that is lighter and usually contains oats.
WHAT YOU NEED-
PEACH BLUEBERRY LAYER
- Peaches– For the best results, you want to use fresh, not overly ripe peaches. You can also use nectarines or white peaches. Frozen or canned peaches can also be used, be sure to drain the canned peaches and adjust the sweetness.
- Blueberries– Fresh or frozen blueberries can be used, I recommend using fresh blueberries for optimal results!
- Sugar– To sweeten the filling you can use either granulated sugar, brown sugar, cane sugar or any other sweetener. You can adjust the sweetness level based on preference.
- Cornstarch– They key to the best cobbler is the thick and bubbly fruit juice, you need cornstarch to make that happen.
- Vanilla– For added flavors, vanilla is added to the fruit mixture. You can use vanilla extract or vanilla bean pasta. You can also leave it out if you don’t have any on hand.
- Cinnamon– Adding ground cinnamon gives this fruit cobbler such warm spiced flavors!
- Lemon– Freshly squeezed lime juice gives the filling a sweet and zesty flavor. You can use either lemon or lime juice.
BISCUIT TOPPING
- Flour– Be sure to use high-quality all-purpose flour. The flour is the base for the crispy biscuit topping.
- Sugar– To sweeten the topping, you need to use granulated sugar.
- Baking Powder– Adding baking powder is what allows the biscuit topping to rise and become fluffy and delicious.
- Salt– Adding salt balances out the flavors of the toppings, you do not want to skip this step!
- Cinnamon– Ground cinnamon in the biscuit mixture adds a little more warmth to this peach and blueberry cobbler.
- Butter– Butter gives the topping a crumby, cakey taste. Be sure to use unsalted butter that is cubed and cold. If you use salted butter, take out the salt, you don’t want it too salty.
- Milk– You can use whole milk, 2% milk, half and half cream or even buttermilk.
HOW TO MAKE BLUBERRY COBBLER
This warm peach blueberry cobbler is so easy to make and makes for the perfect after dinner sweet treat!
- In a casserole dish or 12-inch cast iron skillet, mix the mixture for the fruit portion. (You can also do it in a bowl, and transfer it to the casserole dish once combined, along with all the juices.)
- In a bowl, combine the dry ingredients for the biscuit toppings.
- Add cold, cubed butter and use a pastry cutter (or fork) to blend until the mixture looks like coarse crumbs.
- Pour in cold milk and gently mix until just combined—don’t overmix; the dough should be slightly chunky.
- Scoop the biscuit topping on top of the fruit filling, over the peach and blueberry mixture. (You don’t want to spread it, you want there to be gaps, all over.)
- Bake until the biscuit topping is golden and crisp and the fruit is bubbly.
- Remove from the oven and cool for 5-10 minutes.
- Serve warm with a scoop of vanilla ice cream.
COBBLER VARIATIONS-
You don’t have to stop at just this peach blueberry cobbler! The variations of cobbler are endless, check out some other flavors:
- Blueberry– Leave out the peaches and double up on the blueberries for a classic blueberry cobbler!
- Berry– Load up on all your favorite berries for a delicious and flavorful berry cobbler. Use berries like raspberries, strawberries, blueberries, and blackberries instead of peaches.
- Raspberry Peach– Like my Raspberry peach galette, swap the blueberries for raspberries and make a raspberry peach cobbler.
- Strawberry– During strawberry season, strawberry cobbler is the way to go! You can also swap either the peaches or blueberries in this cobbler for a hint of strawberries in this recipe.
- Blackberry Peach– Swap the blueberries for blackberries for a delicious blackberry peach cobbler, this is my favorite summertime cobbler!
- Apple Cobbler– Skip the classic apple pie and make an apple cobbler instead.
| If you switch out the current ingredients, just be sure you keep the measurements of the other fruit the same to ensure the recipe turns out perfect! |
QUESTIONS YOU MIGHT HAVE:
This is totally based on preference! I don’t mind the peel, so I leave the peel on the peaches!
Yes, you can use frozen peaches and frozen blueberries, and you don’t have to thaw. Add ½ Tbsp more of cornstarch to the mixture, because frozen fruit will be juicier.
Yes, skip the homemade biscuit topping mixture and use your favorite per-made biscuits and cut into pieces and spread along the fruit. (I like to use Pillsbury Buttermilk Biscuits.)
Once the cobbler is fully cooled, cover and store in the fridge for 3-4 days. I do not recommend freezing this blueberry cobbler.
You can reheat the cobbler in the microwave or oven on low until warmed.
Easy Peach Blueberry Cobbler
Ingredients
Blueberry Peach Filling-
- 4 1/2 cups fresh peaches pitted and sliced
- 3 cups blueberries 2 pints
- 1/2 cup granulated sugar
- 3 Tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 Tbsp lemon juice
Crumb Topping-
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 stick unsalted butter cold & cubed
- 1/2 cup whole milk
Instructions
- Preheat the oven to 375°F. Rinse and pit the peaches and evenly slice the peaches.
- Add the sliced peaches, blueberries, sugar, cornstarch, vanilla, cinnamon and lemon juice to a 9×13 casserole dish or a 12-inch cast iron and mix until well combined. (You can mix it all in a bowl, then transfer it to the casserole dish, along with the juices.)
- In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. (The butter pieces should be about the size of small peas after mixing.)
- Pour in the cold milk and gently mix until just combined, the dough will be shaggy and lumpy. (Do NOT overmix the batter.)
- Using a spoon or a cookie scoop, drop dollops of the biscuit dough evenly over the fruit filling.
- Bake at 375°F for about 45-50 minutes, or until the biscuit topping is golden and the fruit is bubbly.
- Remove from the oven and allow it to cool for 5-10 minutes.
- Serve warm with a scoop of vanilla ice cream.
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