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Overview of white dish with silver spoon containing blueberry peach cobbler on white linen and wooden table.

Blueberry Peach Cobbler

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This easy cobbler recipe showcases the flavors of fresh peaches and blueberries in a dessert everyone will love! It consists of a juicy fruit layer topped by a biscuit dough that bakes to a golden brown and is terrific served with a scoop of vanilla ice cream. It can be made ahead using fresh or frozen fruit.  

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Units

For the fruit layer:

  • 2 pounds of peaches, before removing stones (about 1.6 pounds peeled and cored)
  • 1 cup blueberries, fresh or frozen without thawing
  • 3 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 2 teaspoons cornstarch (optional, see Notes below)

For the topping:

  • 1 cup flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon zest (optional if you want more lemon flavor)
  • 4 tablespoons (1/4 cup) sugar
  • 1/4 cup milk
  • 1/4 cup butter, melted

Instructions

For the fruit layer:

  1. Blueberries: wash the berries and reserve. 
  2. Peaches: wash, dry, and remove the stone (core) from the peaches if using them with skin. Cut in slices or small chunks. You might want to peel them before cutting them, which is very easy to do. 
  3. Dump the fruit onto an 11 x 7-inch glass or ceramic dish (I don't butter it, but you absolutely can) and spread evenly. Or use a large mixing bowl to mix all the fruit part ingredients first and then pour them onto the baking dish.
  4. Sprinkle the brown sugar over the fruit layer.
  5. Drizzle the lemon juice and 1/4 cup of water over the sugar. You can lightly mix everything if you want to. 

For the biscuit dough:

  1. Preheat the oven to 375°F/190°C.
  2. Combine flour, baking powder, sugar, salt, and lemon zest (if using) in a medium bowl. 
  3. Pour the melted butter and milk. Quickly mix with a wooden spoon, rubber spoon, or rubber spatula. It all needs to be incorporated, but don't beat or over mix.
  4. Drop 6 mounds onto the fruit filling, making two rows of 3. Leave space between them, especially around the edges, so that the fruit juices can bubble up during baking. 
  5. Bake for about 35-40 minutes and check to see if the biscuits are fully baked. They will be golden and dry on top but lift one of them a bit with a fork and check that there's no unbaked dough. Sometimes they look perfect and the juices are bubbling, but there's still some raw dough inside.
  6. Bake it 5-10 more minutes if this is the case, or until it's fully baked when you lift it a bit. You might want to cover the whole surface with a piece of aluminum foil to prevent the topping from darkening while it continues baking. 
  7. Let cool on a wire rack until warm enough to serve. 
  8. Serve it plain, at room temperature, but it's really great slightly warm with a scoop of vanilla ice cream on top, or a dollop of whipped cream.
  9. Refrigerate leftovers, covered with plastic wrap or in an airtight container. 

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Pan sizes: the dish size mentioned in the recipe instructions above is good for 6 servings. You can easily double or triple this recipe, make half the recipe or a recipe and a half. Use larger or smaller baking dishes accordingly and adjust to differences in baking times, which should not be considerable if you scale the pan size correctly. 

What type of dish to use: fruit desserts like this one are generally served directly from the pan, so choose a nice baking dish, one you like to showcase on the table. For me, ceramic ones are the best (I'm using my favorite Emile Henry small ceramic rectangular dish) but a glass baking dish or a cast-iron skillet both work for this type of dessert.

Using cornstarch: I sometimes use it but not always. It will thicken the fruit juices and make a syrupy sauce. For this recipe with mixed fruit, I'm letting the natural juicy blueberries and peaches do their thing. So it's up to you. Use it if you like a thicker, richer sauce and don't if you like a lighter more summery bite. 

Make ahead: you can make the cobbler up to two days before, let it cool down completely, and keep it refrigerated well covered with plastic wrap or in an airtight container. 

Extra crunch: you can sprinkle an extra tablespoon of sugar on top of the cobbler dough before popping it into the oven.

Flavoring variations: another citrus that works very well in a peach blueberry cobbler recipe is orange or tangerine. It's not as sharp as lemon, so it will add a little more sweetness. Also, a dash of ground cinnamon and/or a few drops of vanilla extract are a delicious addition to this mixed fruit dessert.

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://vintagekitchennotes.com/peach-blueberry-cobbler/