Blueberry Peach Cobbler

This easy homemade blueberry peach cobbler is the best recipe! Make it with fresh or frozen blueberries and peaches for a simple seasonal dessert.

Cobbler is one of the easiest and most delectable of fruit desserts. Originally a southern recipe, cobbler is popular no matter where it’s made for it’s soft, cakey topping and fruity filling. And don’t forget the crusty, sweet topping from sprinkling sugar over the batter!

This one uses two of my favorite summer crops–peaches and blueberries. The two flavors blend well together, and create such a pretty filling. But you can make cobblers with pretty much any fruit you’d like–apple cobbler is always a delicious option!

Ingredients for Blueberry Peach Cobbler

The ingredients for blueberry peach cobbler are simple, and you probably have everything in your pantry! Well, except the fruit–hopefully that’s in the refrigerator.

Fruit:

• 4 cups blueberries
• 4 peaches, peeled and sliced (or chopped)
• 1/3 cup sugar
• 2 Tbsp. all-purpose flour
• 1 Tbsp. lemon juice
• a pinch of salt

Cobbler Topping:

• 8 Tbsp. (114 g) unsalted butter
• 1 1/2 cups (210 g) all-purpose flour
• 2/3 cup (132 g) sugar
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 tsp. vanilla extract
• 1 cup (8 oz.) whole milk

How to Make Blueberry Peach Cobbler:

Preparing the Fruit:

• Peel and slice the peaches into a large bowl {see the recipe notes section for how to peel peaches quickly and easily}.
• Add the lemon juice to the peaches and toss them. 
• Stir in the blueberries, sugar, flour, and salt. Set the bowl of fruit aside.

Preparing the Cobbler Topping:

• Preheat the oven to 350°.
• Place 8 Tbsp. of butter in an 8×8 pan (or any pan that holds about 8 cups-see recipe notes). Put the pan in the oven until the butter has melted. Swirl the butter to cover the bottom and edges of the pan.
• In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and vanilla. Add the milk and pour in the melted butter from the pan and stir until the mixture is well combined.
• Place the fruit in the buttered pan. Pour the cobbler batter (it should be about the consistency of cake  batter) over the blueberries and peaches. Spread it around so that it’s an even layer over the top of the fruit.
• Sprinkle the top of the cobbler with 3-4 Tbsp. of sugar.
• Bake the cobbler for 45-50 minutes, or until the top is golden brown.
• Remove the cobbler from the oven and let it cool. You can serve it warm or cold, and with or without ice cream.
• Store any leftover blueberry peach cobbler in the refrigerator.

Serving Tips for Cobbler

Cobbler is best served fresh and warm. Allow it to rest for about 30 minutes after it is finished baking to allow the juices to set and to cool enough to be eaten without burning your mouth.

Vanilla ice cream is a great addition to cobbler! You can also serve it with whipped cream or by itself–it’s really up to you.

Store leftover cobbler in a covered dish in the refrigerator.

Recipe Notes & Tips

• If you would prefer your peaches in small pieces rather than slices, you can slice them and then cut each slice into 3-4 chunks.
• While the flour in the fruit helps the juices thicken as they cool, it will be fairly runny while it’s warm.
• This recipe makes enough to fill an 8″x8″x2″ baking dish. However, any dish that holds 8 cups will work. I used a pie plate similar to this one, and think it’s so pretty!

How to Peel Peaches for Cobbler

While you can use peaches with the peel, the texture of your cobbler will be much better without them. This method for removing peach peels involves briefly cooking the skins in boiling water to soften them.

• To peel peaches for your cobbler, bring 6-7 inches of water to boil in a pot. It needs to be deep enough to cover the peaches completely.
• Fill a large mixing bowl with cold water and ice. Set it aside.
• Once the water is boiling, carefully place the peaches in it.
• Let them boil for 1-1 1/2 minutes, then use a slotted spoon to remove them from the boiling water and into the ice water. This stops the cooking action and prevents the peaches from overcooking.
• When the peaches are cool enough to handle, gently rub the skins until they split. Peel all of the skin off and they are ready to slice.

Using Frozen Blueberries and Peaches for Cobbler

If you’re craving a cobbler but blueberries and peaches aren’t in season, you can substitute frozen fruit in this recipe. Toss them in the lemon juice, then the sugar and flour mix.

However, I recommend doing this after you’ve mixed together the cobbler topping and as soon as possible before putting the cobbler in the oven. Frozen fruit tends to become very juicy as it melts, so the fruit filling will become soupy if you let it sit out and thaw.

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