The combination of peaches and blueberries makes this peach blueberry cobbler extra special! 🍑🫐Use fresh or frozen fruit for the jammy filling and it has a buttery, golden biscuit topping. It’s made with simple pantry ingredients in under an hour.
Check out all my summer desserts for more seasonal inspiration!
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I truly love all kinds of dessert recipes with fruit (have you tried my berry galette??), and this blueberry peach cobbler is my newest favorite.
This is actually my first cobbler recipe on the blog. Now that I know how quickly homemade cobbler comes together, there will definitely be more!
After testing the recipe twice with just blueberries, I felt like it was missing something. I wanted to keep the ingredients and instructions simple, and peaches felt like the perfect way to make it special, just like my blueberry rhubarb bars.
You might also like these mini berry pies and peach pie with crumble.
Jump to:
Why You’ll Love This Recipe
- It’s the ultimate summer dessert. Juicy peaches and blueberries bake down into a jammy, bubbling filling. No fancy technique required.
- Peach and blueberry is an amazing combination. It’s sweet, tart, and bakes up so pretty, just like this strawberry and apple crumble.
- The biscuit topping is golden and tender every time. It’s a simple drop biscuit (no rolling, no cutting). Just scoop and place it on top of the fruit. The gaps where the fruit bubbles through are half the appeal!
- Making it for a crowd? Just double the recipe and bake it in a 9×13 inch pan.
- It’s super customizable. No peaches? Try nectarines. Serve it with vanilla ice cream, a dollop of whipped cream, or just as it is straight from the pan.
Ingredient Notes
Here are the ingredients you’ll need to make this recipe:
Below are useful notes about some of the ingredients.
- For the filling you’ll need 3½ cups fresh blueberries and 2½ cups chopped fresh peaches (about 3 medium peaches). I usually use fresh peaches and blueberries, but frozen fruit works. Let it thaw to room temperature before baking. Slightly firm and slightly soft to the touch fresh peaches work best. Avoid peaches that are rock hard or have soft spots. Peeling the peaches is optional.
- Granulated sugar sweetens the filling.
- Cornstarch thickens the juices as the fruit bakes. It makes the filling jammy rather than a watery.
- You’ll need one lemon for a little zest and juice. The recipe doesn’t have a strong lemon flavor, but lemon adds a bright, fresh taste. It helps make the fruit flavors pop.
- I like to add a little ground cardamom is the star spice here, used in both the filling and topping. It has a warm, floral flavor that is so nice with peaches and blueberries. You can substitute cinnamon. Instead of a spice, you could add 1 teaspoon of vanilla to the filling.
- For the biscuit topping, you’ll need all-purpose flour, baking powder, and a pinch of salt to give the biscuits their structure and lift.
- Cold unsalted butter, cut into 1/2 inch cubes, is key. Keep it cold right up until you use it for the flakiest, most tender biscuit topping.
- Cold heavy cream brings the dough together. I like to brush a little cream over the biscuits before baking too. It helps the biscuits bake up golden brown. The cream makes the biscuit topping is as rich and buttery as my lemon blueberry scones!
- A sprinkle of turbinado or coarse sugar on top adds a nice crunch, a touch more sweetness and a bakery-style finish. If you don’t have turbinado sugar, you can leave it out or sprinkle a little granulated sugar.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Don’t have fresh peaches or blueberries? You can swap in unsweetened frozen peaches or blueberries. Defrost them first. Discard any liquid, chop the thawed peaches then lightly pat them dry with paper towels. I don’t recommend canned peaches for this recipe.
- If you don’t have enough peaches, add some chopped plums or nectarines.
- Don’t have a lemon? We’re only using a small amount, so you can leave it out.
- Not a fan of cardamom? Swap in ground cinnamon. You could also leave out the spices completely and just add 1 teaspoon of vanilla to the fruit filling.
- Serve with whipped cream or a scoop of vanilla ice cream!
How to Peel Peaches
You can leave the skins on or peel them. Both ways work great! If you do want to peel them, here are two easy ways to do it:
Option 1: Use a peeler Use a vegetable peeler to peel the skin right off.
Option 2: Try the boiling water trick Use a paring knife to score an “X” on the bottom of each peach. Drop each peach in boiling water for 20-30 seconds. Remove with a slotted spoon and place in a bowl of ice water to stop the cooking. The skins will slide right off!
Step by Step Instructions
Step 1: Preheat oven to 375 F. In a medium bowl, stir together the blueberries, chopped peaches, cornstarch, sugar, lemon zest, lemon juice, and cardamom.
Step 2: Pour the fruit mixture into to a baking dish.
Step 3: In a large bowl, whisk to combine the flour, sugar, baking powder, cardamom (if using) and salt. Add the cold, cubed butter. Use a bench scraper or your fingertips to incorporate the butter into the dry ingredients until the butter is pea sized.
Step 4: Drizzle half the cream over the mixture. Use a spatula or fork to incorporate the cream. Add the rest of the cream. Fold the dough over itself a few times using a spatula or bench scraper until the dough comes together.
Step 5: Scoop up handfuls of dough. Set them over the fruit to cover most of the surface. Brush the tops lightly with cream, then sprinkle with turbinado sugar.
Step 6: Bake for 34-37 minutes, until the topping is deep golden brown and the filling is bubbling in the center and around the edges. Let the cobbler rest for 10-15 minutes to cool and thicken slightly before serving.
Natalie’s Top Tips
- Spoon the flour into your measuring cup or use a kitchen scale. If you dredge the measuring cup into the flour, the flour will become compact. You’ll end up using more flour than the recipe calls for.
- Peaches should be slightly firm and just slightly soft to the touch. Don’t use peaches that are hard or ones with soft spots.
- Peeling the peaches is optional. The skins soften as they bake and you won’t notice them in the finished cobbler.
- Use cold butter and cold heavy cream!
- Cut the butter into cubes then refrigerate while you prepare the rest of the ingredients. This will ensure that the butter is cold!
- Use a good quality butter if possible. I like to use high fat European-style butter.
- Try not to touch the cobbler topping too much with your hands while you’re mixing it. Our hands can be warm and we want to keep the topping as cold as possible.
- Don’t worry about the cobbler topping looking perfect. It’s a rustic dessert just like my berry galette recipe!
Recipe FAQs
Enjoy this blueberry and peach cobbler warm with a scoop of ice cream or some homemade whipped cream.
Reheat in the oven at 350°F for 10-12 minutes.
Cover leftovers with plastic wrap in the baking dish and refrigerate for up to 3 days.
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Peach Blueberry Cobbler
Ingredients
- 3½ cups (518 g) blueberries fresh or frozen, see recipe notes below
- 2½ cups (375 g) chopped peaches about 3 medium peaches, cut into 1-inch (2.5 cm) chunks, about 3 medium peaches. Peel or leave skins on. (375 g measured after pitting and chopping.)
- ¼ cup (50 g) granulated sugar
- 2¼ tablespoons (18 g) cornstarch
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ¼ teaspoon ground cardamom or cinnamon or vanilla extract
Cobbler Topping
- 1 cup (125 g) all-purpose flour
- 1½ tablespoon (18 g) granulated sugar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom optional
- 5 tablespoons (70 g) unsalted butter cold, cut into 1/2 inch cubes.
- ½ cup (119 g) heavy cream cold, plus more for brushing
- ½ tablespoon (9 g) turbinado or coarse sugar optional, for sprinkling on top
Instructions
- Preheat your oven to 375°F. Lightly butter an 8-inch square glass baking dish and set aside.
Peach Blueberry Filling
- In a large bowl, gently toss the blueberries and peaches with the sugar, cornstarch, lemon zest, lemon juice, and cardamom until evenly coated. Pour into the prepared baking dish and spread into an even layer.
Cobbler Topping
- In a separate large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom. Add the cold butter and cut it in using a bench scraper, pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Drizzle in the cold heavy cream and gently stir together with a fork or spatula until the dough just comes together. Fold the dough over itself a few times. Stop mixing as soon as no dry flour remains.
Assembly and Baking
- Scoop and flatten rough handfuls of dough and place them over the fruit. Try to cover most of the surface, but some gaps are fine. The fruit will bubble through as it bakes.
- Brush the tops lightly with cream, then sprinkle evenly with turbinado sugar.
- Bake for 33–37 minutes, until the biscuit topping is deep golden brown and the filling is bubbling thickly in the center and around the edges. Start checking at 33 minutes.
- Let the cobbler rest for 10-15 minutes before serving. Serve warm. Enjoy as is or with whipped cream or a scoop of vanilla ice cream.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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