Peach Blueberry Cobbler
When you make a Peach Blueberry Cobbler, you’ll get a delicious taste of summer in every bite!
This Cobbler Recipe is pure comfort food. Serve this old-fashioned dessert when it’s warm from the oven with a scoop of vanilla ice cream for the ultimate seasonal dessert.
Why You Must Make
- It’s a delicious, comforting summer dessert.
- I used some of last year’s frozen peaches from my freezer, which worked well in case you don’t have access to this year’s crop.
- The combination of berries and peaches is terrific!
- Kitchen Staples – Cold Water, Brown Sugar, Sugar, Flour
- Fresh Peaches – Peeled, sliced, and sugared to taste. May use frozen fresh peaches instead and sweeten as needed.
- Fresh Blueberries – Should be plump, sweet, and unblemished.
- Fresh Lemon Juice – Don’t use the bottled lemon juice found on grocery store shelves.
- Baking Powder – Make sure it hasn’t expired. Baking powder does not have the same shelf life as baking soda, so check the expiration date before using. To check if still active, place a spoonful in a cup of very hot water. If it’s active, it will bubble vigorously.
- Milk – I used 2% milk.
- Butter – At room temperature for the topping. You’ll also use a tablespoon in the filling.
How to Make
- For the tastiest results, use sweet, flavorful fruit. Sometimes, fresh peaches are mealy and tasteless. It’s better to use canned or frozen and defrosted fruit than bad fresh fruit.
- PRO-Tip: If your fresh peaches aren’t fragrant, they are either not ripe or lacking in flavor.
- If you don’t like blueberries, this cobbler would also be delicious with fresh raspberries.
- PRO-Tip: Make sure your baking powder is active. See the ingredient notes above for how to test it.
- My friend, Karen, who shared this recipe, adds ¼ teaspoon of nutmeg to the sugar topping. Feel free to do the same.
- I loved the sweet crunch from the sprinkle of sugar over the cobbler before baking. You can even use coarse sugar for extra sparkle.
- Serve this cobbler shortly after you pull it out of the oven while it’s still warm. Add a scoop of vanilla ice cream for a classic pairing!
Frequently Asked Questions
A cobbler is a “Baked, Deep-Dish fruit dessert topped with a thick biscuit crust sprinkled with sugar,” according to the Food Lover’s Companion.
Often the topping is made of individual biscuits or a spooned-on topping that looks “cobbled” together.
First, make a shallow X on the end of the peach that’s opposite the stem. Drop a few peaches at a time into a large pot of simmering water. Leave them for 30-60 seconds, then remove with a slotted spoon into a bowl of ice water. Once they are cool enough to handle, the peels can be easily removed.
You May Also Like
- Peach Blueberry Galette
- Peach Raspberry Crisp
- Streusel Topped Raspberry Squares
- Peach Upside Down Cake
- All my Best Dessert Recipes
- 1 tablespoon cornstarch
- ¼ cup brown sugar
- ½ cup cold water
- 2 cups peeled, sliced, fresh peaches. Add sugar to taste if they need sweetening.
- 1 cup fresh blueberries
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 cup sifted flour
- ½ cup sugar plus 2 more tablespoons to sprinkle over topping
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ butter, at room temperature
- Vanilla ice cream or heavy cream, to serve, optional
- Preheat the oven to 350°.
- Mix together the cornstarch, brown sugar, and water in a medium saucepan.
- Add peaches and blueberries and cook and stir until the mixture thickens.
- Add the 1 tablespoon of butter and lemon juice. Stir until the butter is melted and combined.
- Pour into a 8 x 1 ¾ -inch round baking dish or a deep dish pie plate.
- Sift the flour, ½ cup of sugar, baking powder, and salt into a mixing bowl. Add the milk and butter and beat until smooth.
- Pour the mixture over the fruit, then sprinkle with the remaining 2 tablespoons of sugar.
- Bake for 30 minutes or until the topping is lightly browned and the filling is bubbly.
- Serve with vanilla ice cream or a drizzle of heavy cream.
Make sure your baking powder is fresh. Unlike baking soda, it has a shorter shelf life.
Recipe from my friend, Karen.
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Amount Per Serving: Calories: 306Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 350mgCarbohydrates: 57gFiber: 2gSugar: 37gProtein: 4g
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