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.

Serving of fruit cobbler with ice cream on a white plate with a fork.

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!
Peach Blueberry Cobbler Ingredients with labels on a sheetpan.

Ingredient Notes

  • 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

Recipe Tips

  • 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!
Close view of peach blueberry cobbler with a spoonful removed.

Frequently Asked Questions

What is a Cobbler?

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.

Why is it Called a Cobbler?

Often the topping is made of individual biscuits or a spooned-on topping that looks “cobbled” together.

How Do You Remove Peach Skin?

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.

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Peach Blueberry Cobbler Recipe

Peach Blueberry Cobbler Recipe

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings

A delicious combination of summer peaches and blueberries topped with buttery batter sprinkled with sugar.


Fruit Filling:

  • 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


  1. Preheat the oven to 350°.
  2. Mix together the cornstarch, brown sugar, and water in a medium saucepan.
  3. Add peaches and blueberries and cook and stir until the mixture thickens.
  4. Add the 1 tablespoon of butter and lemon juice. Stir until the butter is melted and combined.
  5. Pour into a 8 x 1 ¾ -inch round baking dish or a deep dish pie plate.
  6. Sift the flour, ½ cup of sugar, baking powder, and salt into a mixing bowl. Add the milk and butter and beat until smooth.
  7. Pour the mixture over the fruit, then sprinkle with the remaining 2 tablespoons of sugar.
  8. Bake for 30 minutes or until the topping is lightly browned and the filling is bubbly.
  9. 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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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 306Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 350mgCarbohydrates: 57gFiber: 2gSugar: 37gProtein: 4g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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