Easy Peach Blueberry Cobbler

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This wonderfully cozy Peach and Blueberry Cobbler is filled sweet, juicy peaches and tangy blueberries and covered in a fluffy sugar cookie-like topping. It tastes just like grandma made it! This is the perfect quick and easy dessert recipe that is perfect for a weeknight treat.

Exploring the Recipe

There are several names used to describe a cobbler, and the one that you use says a lot about where you come from! Cobblers, slumps, grunts, buckles, pandowdies, and bird’s nest pudding are all names used for the same or similar desserts. Generally, they all have a mixture of fruit and sugar at the bottom to create a jammy filling, and are then covered in a sweet batter, biscuit, or dumpling topping. For this cobbler, I used a batter that’s similar to a pancake batter! A cobbler, however, is different from a crumble or crisp which uses oats as the main ingredient for the topping.

why You’ll Love This Peach & Blueberry Cobbler

• Quick & easy to throw together for a simple weeknight dessert.

• Crisp and crunchy biscuit topping with a fluffy sugar-cookie flavored underside.

• Delicious thick, gooey, and jammy fruit filling that tastes so good with a scoop of vanilla ice cream.

• Perfect make-ahead dessert that can be shared at gatherings, parties, and family dinners.

Ingredients & Substitutions

• Peaches. Feel free to use fresh or frozen peaches (and blueberries) for this cobbler. If using frozen, thaw and drain the fruit before baking.

• Blueberries.

• Cornstarch. Other starches such as potato starch can be substituted.

• Minute Tapioca. Used as a thickener, minute tapioca gives the filling its thick and jammy texture. You can substitute this ingredient for more cornstarch, but you may not have that same glossy and gooey texture.

• Cinnamon & Nutmeg.

• Salt.

• Sugar.

• Butter.

• Flour.

• Baking Powder & Baking Soda.

• Boiling Water. You will need boiling water to mix into the sugar-cookie biscuit topping.

how to make Naturally Pink Beet Cinnamon Rolls

1. Mix together the fruit, starch, spices, sugar, and butter in a large bowl.

2. Spread the filling into the prepared baking dish.

3. Combine the topping ingredients.

4. Arrange the topping over the fruit filling.

5. Bake the cobbler for 45 to 50 minutes.

6. Serve the cobbler warm with vanilla ice cream or whipped cream.

Step One: Preheat the oven to 350° F (177° F). Grease a 9 x 13-inch (23 x 33-cm) baking pan and set this aside for now.

Step Two: In a large bowl, combine the peaches, blueberries, cornstarch, tapioca, cinnamon, nutmeg, salt, sugar, and butter. Toss gently to combine, making sure the peaches and blueberries are evenly coated.

Step Three: Spread the peach-blueberry filling into the prepared baking dish. Set this aside for now.

Step Four: In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. With a wooden spoon or silicone spatula, stir in the cubed butter until the pieces are well coated.

Step Five: Pour the boiling hot water over the topping mixture and stir until the batter is well combined and there are no longer any dry bits or large chunks of butter, about 2 to 3 minutes. It should be thick, sort of like a soft cookie dough.

Step Six: Spoon hunks of the topping batter over the filling, covering it evenly. Place the dish into the oven and bake for a further 45 to 50 minutes, or until the batter is cooked through and no longer raw at the bottom, and the fruit filling is bubbly and thick. During the last 10 to 15 minutes of baking, check your cobbler to make sure the topping is not over-browning. If it is, tent the cobbler with foil and finish baking.

Step Seven: Remove the cobbler from the oven and let it rest for at least 15 to 20 minutes before scooping and serving with vanilla ice cream or whipped cream.

tips for Making Cobbler

• Use fresh, slightly firm fruit which will help prevent the fruit from becoming mushy during baking.

• Don’t skip on the thickeners! Using cornstarch and minute tapioca will prevent your cobbler from becoming watery, which can happen if you only use flour as a thickener.

• If you like your cobbler more tart, adjust the amount of sugar in the filling to your taste.

• Add a splash of lemon juice to brighten up tart fruit and balance the sweetness.

• Weigh your ingredients! It’s always incredibly helpful to weigh your ingredients! I provide metric measurements for my recipes and this is how I develop them so that they turn out perfect every time. For the best results, I highly suggest investing in a kitchen scale and weighing everything out.

Variations

• Add cardamom or orange zest to the filling for warmth.

• Swap in other seasonal fruits, and don’t be afraid to use unique fruits like plums, nectarines, apricots, or pears!

• Add in chopped pecans or walnuts for a crunchy texture.

• Bake in a round cast iron pan or heart-shaped tin for special occasions.

• Learn how to bake cobbler over the campfire for a rustic flavor and easy camping dessert recipe!

Serving Suggestions

You can serve your peach blueberry cobbler with a healthy scoop of vanilla ice cream or whipped cream, creating the perfect pairing! This peach and blueberry filled cobbler recipe tastes great alongside a summer dinner like Apple Cider Roasted Whole Chicken and Fluffy Cheddar and Herb Biscuits.

Storage Instructions

• Store in airtight containers in the fridge for about 3 to 4 days.

• Freeze the full baked cobbler or leftovers in freezer safe containers, wrapped firmly, for about 4 to 6 months. Label and date containers. Thaw in the fridge, and reheat in the oven until warmed through.

Tools You’ll Need

• Large mixing bowl

• Wooden spoon or silicone spatula

• Small saucepan, to boil the water

• 9 x 13-inch (23 x 33-cm) baking dish

Frequently Asked Questions

How many people will this peach cobbler recipe feed?
You can feed about 9 people with this cobbler.

What is the difference between a crisp and a cobbler?
A cobbler has a biscuit or cake-like topping while a crisp has a crumbly topping, usually made with rolled oats.

Can I double this recipe?
Yes you can! You will want to divide the recipe between two 9 x 13-inch pans.

final thoughts

There’s nothing that I love more than a juicy, gooey fruit cobbler in the summer! I love making a fresh peach blueberry cobbler for an easy dessert that is quick to mix up and bakes up in under an hour. Cobbler is always the perfect sweet treat to end a meal of roasted meat, sweet corn, and fresh vegetables from the garden.

xoxo Kayla

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Yield: 12

Author: Kayla Lobermeier

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Easy Peach and Blueberry Cobbler

This wonderfully cozy cobbler is filled sweet, juicy peaches and tangy blueberries and covered in a fluffy sugar cookie-like topping. It tastes just like grandma made it!

Prep time: 40 MinCook time: 50 MinTotal time: 1 H & 30 M

Cook modePrevent screen from turning off

Ingredients

Peach Blueberry Filling:

• 3 to 4 medium peaches (721 g), peeled, pitted, and sliced thinly
• 5 cups blueberries (721 g)
• 2 tbsp (20 g) cornstarch
• 2 tbsp (13 g) minute tapioca
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of kosher salt
• 1/4 cup (50 g) granulated sugar
• 2 tbsp (28 g) salted butter, softened

Sugar Cookie Biscuit Topping:

• 1 3/4 cups (218 g) all-purpose flour
• 1/3 cup (66 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup (116 g) salted butter, cubed and at room temperature
• 1/3 cup (80 ml) boiling water
• Vanilla Ice Cream or Whipped Cream, for serving

Instructions

To make the Gooey Peach Filling:

1. Preheat the oven to 350° F (177° F). Grease a 9 x 13-inch (23 x 33-cm) baking pan and set this aside for now.
2. In a large bowl, combine the peaches, blueberries, cornstarch, tapioca, cinnamon, nutmeg, salt, sugar, and butter. Toss gently to combine, making sure the peaches and blueberries are evenly coated.
3. Spread the peach-blueberry filling into the prepared baking dish. Set this aside for now.

To make the Sugar Cookie Biscuit Topping:

1. In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. With a wooden spoon or silicone spatula, stir in the cubed butter until the pieces are well coated.
2. Pour the boiling hot water over the topping mixture and stir until the batter is well combined and there are no longer any dry bits or large chunks of butter, about 2 to 3 minutes. It should be thick, sort of like a soft cookie dough.

To assemble the Peach Cobbler:

1. Spoon hunks of the topping batter over the filling, covering it evenly. Place the dish into the oven and bake for a further 45 to 50 minutes, or until the batter is cooked through and no longer raw at the bottom, and the fruit filling is bubbly and thick. During the last 10 to 15 minutes of baking, check your cobbler to make sure the topping is not over-browning. If it is, tent the cobbler with foil and finish baking.
2. Remove the cobbler from the oven and let it rest for at least 15 to 20 minutes before scooping and serving with vanilla ice cream or whipped cream.
3. The cobbler will store in the refrigerator, covered, for about 4 to 5 days.

Nutrition Facts

Calories

266

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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