Peach Blueberry Cobbler
Fresh peach blueberry cobbler with a lightly spiced peach and blueberry filling (use fresh or frozen fruit), and a buttery scones-like topping. It's made with pantry ingredients in less than an hour and is the perfect easy summer dessert.
Servings: 8
Calories: 266kcal
Ingredients
- 3½ cups blueberries fresh or frozen, see recipe notes below
- 2½ cups 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 granulated sugar
- 2¼ tablespoons cornstarch
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ¼ teaspoon ground cardamom or cinnamon or vanilla extract
Cobbler Topping
- 1 cup all-purpose flour
- 1½ tablespoon granulated sugar
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom optional
- 5 tablespoons unsalted butter cold, cut into 1/2 inch cubes.
- ½ cup heavy cream cold, plus more for brushing
- ½ tablespoon 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
Fruit: Fresh or frozen blueberries and peaches both work. Choose fresh peaches that are slightly firm and slightly soft to the touch. Avoid peaches that are very hard or have soft spots. If using frozen, thaw to room temperature and drain any excess liquid before using.
Peeling peaches: Optional. The skins soften as they bake and are barely noticeable in the finished cobbler.
Lemon: Zest lemon before juicing it. We are only using a small amount of lemon. It won't make the cobbler taste like lemon, but it adds a bright, fresh flavor. You can leave lemon out if you prefer.
Cardamom: Can be substituted with cinnamon, or leave the spice out altogether and add 1 teaspoon of vanilla extract to the filling instead.
Butter and cream: Keep both cold until the moment you use them. This is the key to a flaky, tender biscuit topping.
Turbinado sugar: If you don't have it, you can leave it out. Granulated sugar works as a substitute if you still want a little crunch on top.
Serving: Let the cobbler rest for 10-15 minutes before serving so the filling has time to thicken. Serve warm as is or with vanilla ice cream or whipped cream!
Reheating: Reheat in the oven at 350°F for 10-12 minutes.
Storage: Cover leftover cobbler with plastic wrap and store in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 266kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 220mg | Potassium: 144mg | Fiber: 3g | Sugar: 18g | Vitamin A: 630IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg
