Hello summer and hello, Blueberry Peach Cobbler! This recipe pairs two summer favorites in a jammy filling that’s baked with a rustic topping. It’s easy to make and the kind of old-fashioned dessert that’s always a hit!
Does anyone else have to pause a minute to remember the difference between a cobbler, crisp, and crumble anytime they look at a dessert menu? (For the record, a cobbler has a biscuit-like topping like this Strawberry Cobbler, a crisp has an oat-based topping like my Peach Crisp Recipe, and a crumble has a streusel-like topping as in this Cherry Crumble, but even as I type this, I know I’ll forget it again later.) This blueberry peach cobbler recipe is the perfect summer dessert, not only because it pairs two fruits that hit their peak during summer, but because it’s so easy—leaving you more time to enjoy the sunshine!
Why Your Summer Is Incomplete Without This Cobbler
There’s nothing quite like a warm, homemade cobbler topped with a scoop of ice cream. Here’s why you need to get this on your menu ASAP.
- Two summer favorites. Peaches and blueberries are bountiful (and less expensive!) during the summer months, and they’re also at their peak flavor and ripeness.
- Simple ingredients. Aside from the fruit, this blueberry peach cobbler uses kitchen staples like flour, sugar, and butter, so your shopping list is likely to be short.
- Easy to make. With a cobbler, you don’t have to roll out a crust or worry about making sure everything is just so. Cobblers are rustic!
What You’ll Need
Here’s what you’ll need to make this blueberry peach cobbler. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the blueberry peach filling:
- Blueberries – When fresh berries aren’t available, frozen will work.
- Peaches – You can also use nectarines.
- Sugar
- All-purpose flour – Thickens the fruit mixture; cornstarch can be used instead.
- Lemon zest – For a bright, citrusy note.
For the biscuit topping:
- All-purpose flour – A gluten-free all-purpose flour will work if you want to make this a gluten-free blueberry peach cobbler.
- Baking powder
- Granulated sugar
- Salt
- Unsalted butter – Make sure the butter is chilled; that’s how you get a nice texture in the topping!
- Milk – Any kind you have on hand.
- Eggs
How to Make Blueberry Peach Cobbler
Follow these simple steps to make this summery cobbler recipe.
- Prepare. Preheat your oven to 400°F and coat a baking dish with nonstick spray.
- Make the filling. Mix the sugar, lemon zest, and flour in a bowl. Cook the fruit with this mixture in a large pot until the berries release juices and the liquid thickens.
- Make the biscuit topping. Whisk flour, baking powder, sugar, and salt in a bowl. Mix in the butter with your hands or a pastry blender until the mixture resembles coarse breadcrumbs. Stir in milk and eggs one at a time.
- Assemble. Pour the fruit filling into the prepared baking dish. Drop spoonfuls of the topping evenly on top.
- Bake. Place the dish on a baking sheet and bake the blueberry peach cobbler for 30 to 35 minutes, or until the topping is golden. Serve warm with vanilla ice cream.
Tips and Variations
Here are some additional tips for a perfect blueberry peach cobbler!
- Don’t overmix the topping. Overmixing will make it tough instead of light and crumbly.
- Tent the baking dish if needed. If you notice the top is getting too dark too quickly, you can tent it with foil.
- Experiment with spices. Instead of lemon zest, you can add some flavor with spices like cardamom, cinnamon, or ginger.
How to Store and Reheat Leftovers
- Refrigerator: Allow the blueberry peach cobbler to cool, then cover with plastic wrap or transfer smaller portions to an airtight container and store in the refrigerator for 3 to 4 days.
- Freezer: To freeze this cobbler, allow it to cool completely and then tightly wrap it in plastic wrap and foil before placing it in the freezer. It can be stored for up to 3 months; thaw in the refrigerator before reheating.
- Reheat: To reheat individual servings of cobbler, place them in a microwave-safe bowl and warm for 30 seconds at a time until heated through. Alternatively, place the entire dish back into the oven at 350°F for 10-15 minutes until heated through.
More Summer Dessert Ideas
Blueberry Peach Cobbler
This blueberry peach cobbler recipe pairs two summer favorites in a jammy filling that’s baked with a buttery, flaky topping. So easy!
Ingredients
For the blueberry peach filling:
- 4 cups blueberries stems removed
- 2 cups sliced peaches skin on
- ½ cup sugar
- 2 tablespoons all-purpose flour
- Zest of one lemon
For the biscuit topping:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 4 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold and cut into small pieces
- ½ cup milk
- 2 eggs
Instructions
- Prep your tools. Preheat the oven to 400 degrees F. Lightly spray a 9×13 baking dish with PAM.
Make the filling:
- In a medium bowl combine the sugar, lemon zest and flour.
- Put the fruit in a large pot, then add the sugar mix. Toss to combine.
- Cook over medium heat, stirring frequently, until all the berries release their juices, all the flavors meld together and the liquid has thickened a bit about 5-7 minutes. Set aside.
Make the biscuit topping:
- In a large bowl combine the flour, baking powder, sugar and salt.
- Add the butter pieces and mix them into the flour with your hands until the mixture resembles coarse breadcrumbs. (You can also do this with a food processor and a pastry blade.)
- Add the milk, then the eggs, one at a time, stirring between additions with a wooden spoon. Mix until just combined.
Assemble and bake:
- Transfer the cooked blueberry peach mixture to a 9×13 glass baking dish. Use a tablespoon measure to drop spoonfuls of batter onto the filling, one next to the other. Use the back of a spoon to spread the batter a bit and make sure it is uniform. You don't want any very thick spots where the batter would require longer to bake.
- Place a cookie sheet under the baking dish and bake for 30-35 minutes, or until the cobbler topping is golden brown and the biscuits are cooked through.
- Be sure to check at the 25 minute mark. If the biscuits are browning too quickly, cover with foil so that you can continue baking and allow them to cook through without the tops over baking.
- Serve warm with vanilla ice cream.
Nutrition
Calories: 297kcal | Carbohydrates: 47g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 153mg | Potassium: 248mg | Fiber: 3g | Sugar: 23g | Vitamin A: 464IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 2mg
