This easy blueberry peach cobbler is one of my favorite summer desserts. All of the fresh summer produce is so colorful and bursting with flavor! Serve it with vanilla ice cream for the ultimate treat.
Looking for more peach recipes? Try this Peach Mango Pie!
Summer is in full swing and the produce has been incredible so far. The blueberry bushes in our garden are bursting with fruit and the champagne currants, blackberries, raspberries and gooseberries are coming in too. I love going outside in the morning to peek under the leaves and see what’s ready. Here’s what I found today:
Gooseberries Blueberries Blackberries Champagne Currants
The peaches on our tree aren’t quite ready yet, but the farm down the road had plenty. In fact, the farm peaches looked so good I may have gone a little overboard with the number of peaches we bought – way more than we could hand eat in a couple days. The solution? Dessert of course.
This blueberry peach cobbler is a variation of an apple cobbler I’ve been making for almost 20 years. I haven’t posted that recipe yet, but it is photographed and coming soon! In the meantime, this cobbler uses the same fluffy, golden biscuit topping. I love serving fruit cobblers warm with a generous scoop of vanilla ice cream or even sweet peach ice cream on top. Melty ice cream with warm, syrupy fruit and fluffy biscuits is just incredible!
If you are a fan of blueberries with peaches, I highly recommend trying this cobbler recipe!
What You’ll Need
You’ll only need a handful of ingredients to make this cobbler.
For the Fruit Filling
- Fruit: Fresh blueberries and sliced peaches. No need to remove the peach skin.
- Sugar: I used regular white sugar, but you could also use light brown sugar
- Flour: We will add a bit of flour to the filling to thicken it up.
- Lemon: I like to add lemon zest for an extra bit of summery flavor.
For the Biscuit Topping
- Flour: All purpose
- Baking Powder
- Sugar: White sugar
- Salt: I always use kosher salt for baking.
- Butter: Unsalted
- Milk: Any kind of milk will do. Cow milk, soy milk, almond milk etc.
- Eggs: You know I love recipes that use up eggs!
Can I Use Frozen Fruit?
Yes! Although I prefer using fresh fruit for this cobbler recipe, I have also made it with frozen berries and peaches. So if you want to make this cobbler, but it’s winter or fresh fruit just isn’t available, feel free to use frozen fruit.
How to Make Blueberry Peach Cobbler
Now that you’ve gathered your ingredients, it’s time to make some cobbler! Here’s how to do it:
Make the Cobbler Filling
In a medium bowl combine the sugar, lemon zest and flour. Then place your blueberries and sliced peaches in a large pot, add the sugar mixture, and toss everything together.
Cook this mixture over medium heat until the berries release their juices and the liquid has thickened up a bit. Usually this takes about 5-7 minutes. Set the cobbler filling 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 bread crumbs. Just rub the flour and butter together in your fingers until everything is combined. You can also do this with a food processor to do this, but I find that often makes the crumb a bit too fine for my taste. I prefer a more rustic look to my biscuits if you can’t tell from the name of this site!
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 to drop spoonfuls of batter onto the filling, one next to the other. I like to spread the batter out a bit with the back of a spoon to make sure it isn’t too thick in spots.
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 hot with vanilla ice cream!
Tips for Success
- Don’t skip cooking the filling. It’s tempting to skip the step where the cobbler filling is cooked on the stove, but your filling won’t be as juicy or flavorful if you do this. It also may not cook through by the time the biscuits are finished baking.
- Don’t over mix the biscuit batter. You only need to stir until all the wet and dry ingredients are well combined. If you keep stirring beyond this point you risk forming gluten (as if you were making bread), which will result in chewy biscuits. We want these biscuits to stay light and fluffy!
- Serve with ice cream. Maybe it’s just me, but I feel a good cobbler just begs for a generous scoop of vanilla ice cream.
How to Store and Reheat Leftovers
Let the cobbler come to room temperature, then cover the baking dish with saran wrap or aluminum foil. Transfer to the fridge. The cobbler will keep for up to 4 days.
When you are ready to eat some, just scoop the desired amount into a bowl and heat in the microwave for 30 seconds to 1 minute, depending on how large the serving is and how warm you want the cobbler to be.
PrintBlueberry Peach Cobbler Recipe
This easy blueberry peach cobbler is one of my favorite summer desserts. All of the fresh summer produce is so colorful and bursting with flavor! Serve it with vanilla ice cream for the ultimate treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Stove/Oven
- Cuisine: American
Ingredients
For the blueberry peach filling:
- 4 cups blueberries, stems removed
- 2 cups sliced peaches, skin on
- 1/2 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
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup milk
- 2 eggs
Instructions
Preheat the oven to 400 degrees F.
To 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.
To 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 bread crumbs. (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 hot with vanilla ice cream.
Last Step:
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