Peach Blueberry Cobbler
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This peach blueberry cobbler is what your summer nights are made of! From scratch biscuits on top sit on top a cinnamon-spiced peach and blueberry filling. All this dessert needs is a scoop of ice-cream!
They say as you age you get to know yourself more. Well I’m realizing as I age I don’t just have a “sweet tooth” maybe it’s a bit more complicated than that? Maybe it’s just my “sweet tooth” is getting pickier or more refined (sure that has a nice spin to it, doesn’t it?)
I’m not all about the sweet on sweet on sweet. Toothache. Give me a swig of bacon mouthwash afterwards to wash my mouth out with. That’s a thing right? Hmm, maybe it should be.
But I’m about desserts that aren’t just sweet, but a little tart, got some texture going on, crunchy, creamy, spices – you know all the notes. And this blueberry peach cobbler is IT. Hitting all those dessert notes that makes it hard for me to not go back bite after bite. Like call the neighbors NOW and give this away it’s SO good!!!!
Yes I’ve gotten more sophisticated as I’ve gotten older. Ok maybe not, but I do know that this is a dang good dessert you will want seconds of.
Why You Will Go Back For Seconds
- Fresh or frozen fruit! Ok, I’m all about using the fresh produce in the summertime if I can get a hold of it, but don’t let that stop if you happen to be reading this recipe in the cold drudges of winter. Grab some frozen fruit and let’s make this cobbler.
- No soggy cobbler here! The peaches and blueberries get stirred with the sugar first to help remove excess juices. Then you will cook the fruit first without the topping, which will help break down the fruit. The biscuit topping will go on after resulting in perfectly cooked, crispy biscuits on top.
- You can make this ahead. You can make this cobbler and store it in the fridge for up to 4 days, or you can even freeze it baked for up to 3 months.
Whatโs the difference between a crumble, crisp, and cobbler?
A crisp and a crumble are almost the same thing. Both have a fruit filling that have a simple streusel topping. The big difference is that crisp contains oats like this Caramel Apple Crisp or Mixed Berry Crisp, crumbles do not like this Blackberry Crumble.
Now a cobbler is probably the most different. A cobbler is a deep dish baked fruit recipe with a biscuit like topping like this blueberry peach cobbler or more of a cake-like batter toppng, like this mixed berry cobbler.
Peach blueberry filling
Biscuit topping ingredients
Ingredient Notes
- Peaches: You can use fresh or frozen peaches. If you’re using fresh peaches you will need to more because they will cook down (I’ve put a note in the recipe as to how much). If using frozen peaches you want to them thaw first. Frozen peach filling may be a bit juicier but still delicious. If using fresh peaches, peel the peaches first. If they are ripe, they may be hard to peel so you can blanch them in boiling water for 30 seconds and then easily remove the skins once cooled then slice.
- Blueberries: Fresh or frozen is fine. Thaw them if frozen.
- Yogurt: I used whole milk plain yogurt, but you could always use a low-fat or non-fat yogurt but the biscuits won’t be as rich.
- Cornstarch: I used cornstarch to thicken the filling but you could also use flour instead.
How To Make Peach Blueberry Cobbler
Make the cobbler filling
- Stir the peaches and sugar together and let them sit for 30 minutes. Once the 30 minutes is up, drain the fruit in a colander set over a bowl and reserve some of the juices. Transfer the fruit to a mixing bowl.
- In a small bowl, stir together the reserved juice, cornstarch, vanilla, nutmeg, lemon juice, and cinnamon.
- Pour the juice mixture over the peach blueberry mixture together and stir.
- Pour the cobbler filling into the prepared 8×8 baking pan and bake for about 10 minutes until bubbly. (If using frozen fruit you will need to bake for additional time – up to 15 minutes more).
Start the biscuit topping
- In a medium bowl, whisk together cobbler topping dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Use a pastry blender, 2 forks, or your fingertips, cut in cold butter until mixture is pea-sized. You can also do this in a food processor, but just be careful to not overmix.
- Stir in yogurt until a dough comes together. If the biscuit topping is dry, add an additional tablespoon of yogurt.
- Divide the topping into 6 even pieces and spoon the cobbler with biscuit topping. Make sure the cobbler pieces don’t touch, which will ensure even baking
BAKING 101: You want to make sure to use COLD ingredients (cold butter and yogurt) to keep the butter as solid as long as possible. If you have time, pop your flour in the freezer for 30 minutes before starting! The butter will then melt once itโs in the oven, and the water in the butter turns to steam pushing apart your layers creating flaky biscuits.
Serving Suggestions
Once the blueberry peach cobbler is ready to be served, I suggest that you serve it warm and with a topping. Here are a few suggestions:
Recipe FAQ’s
I haven’t tested canned peaches, but if you are to use them I would drain the extra liquid first.
This peach blueberry cobbler can be stored, covered in the fridge for up to 4 days.
You can freeze this baked cobbler unbaked wrapped well for 3 months and then let it thaw overnight before warming up and serving.
More Recipes To Try
When it’s summertime and peaches are in season I can’t help but bake up as many peach desserts as possible. After trying this peach crumble pie recipe you have to give my peach cobbler pound cake a try! It’s everything you love about peach cobbler baked into a bundt cake. And if you’re in a need of a showstopping dessert try myย peach cobbler cheesecake! Be sure to try my peach bread, peach crumble pie and easy peach cake!
Of course if you’re looking for super easy cobbler recipes, try my cherry dump cake recipe and mixed berry cobbler.
Peach Blueberry Cobbler
Ingredients
Filling:
- 8 cups (about 2 ยพ lbs) fresh peaches peeled and sliced (or 2lbs frozen peaches, thawed)
- 1 cup (170 g) fresh blueberries (or frozen, thaw first)
- 1/2 cup (50 g) granulated sugar
- 1 teaspoon cornstarch
- 1 Tablespoon lemon juice
- ยฝ teaspoon vanilla extract
- ยฝ teaspoon ground cinnamon
- ยผ teaspoon ground nutmeg
- pinch salt
Cobbler topping:
- 1 cup (120 g) all purpose flour
- 3 Tablespoons granulated sugar
- 3/4 teaspoon baking powder
- ยผ teaspoon baking soda
- 1/4 teaspoon kosher salt
- 5 Tablespoons (71 g) cold unsalted butter
- 1/3 cup (76 g) whole milk plain yogurt
- Additional sugar for sprinkling on top
Instructions
- Position oven rack in lower-third of oven and preheat oven to 425ยฐF. Spray an 8-inch square baking pan with cooking spray.
- In a large mixing bowl, stir together the peaches, blueberries, and sugar. Set aside for 30 minutes. Drain fruit in a colander set over a bowl. Reserve 1/4 cup of juices (only 2 Tbs. if using frozen fruit). Transfer fruit to a large mixing bowl.
- In small mixing bowl, whisk together the reserved juice, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and pinch of salt. Pour over the fruit filling and gently stir together.
- Pour filling into prepared pan and bake for 10 minutes until bubbly. If using frozen fruit, you will need to bake for additional time (up to 15 minutes more).
- In another large bowl, whisk together cobbler topping dry ingredients: flour, sugar, baking powder, baking soda, and salt. Use a pastry blender, 2 forks, or your fingertips, cut in cold butter until mixture is pea-sized.
- Stir in cold yogurt, stirring just until combined. You can add an additional tablespoon of yogurt if the topping is dry. Scoop six portions or spoon mixture on top of fruit mixture making sure the biscuit portions don't touch to ensure even baking.
- Sprinkle on additional sugar.
- Bake cobbler until topping is golden brown and filling is bubbly, 16-18 minutes, Let stand for 10 minutes before serving, serve with ice-cream.
Notes
- Storage: This peach blueberry cobbler can be stored, covered in the fridge for up to 4 days.ย
- Freezing: You can freeze baked cobbler for up to 3 months, thaw overnight in the fridge and warm up again before serving. You can also prepare the filling ahead of time and freeze. When ready to prepare, thaw the filling overnight and then place in a prepared pan and prepare the topping and bake as normal. The cobbler might be a bit juicier than normal.
- Peaches: You can use fresh or frozen peaches. If using frozen peaches, use only 2 lbs) and thaw first. Frozen peach filling may be a bit juicier but still delicious. If using fresh peaches, peel the peaches first. If they are ripe, they may be hard to peel so you can blanch them in boiling water for 30 seconds and then easily remove the skins once cooled then slice.
- Canned Peaches: I haven’t tested canned peaches, but if you are to use them I would drain the extra liquid first.
- Blueberries: Fresh or frozen is fine. Thaw if using frozen.
- Yogurt: I used whole milk plain yogurt but a low-fat or non-fat would also work but the biscuits won’t be as rich.
- Cornstarch: I used cornstarch to thicken the filling but you could also use flour instead.
We love cobblets, and your looks absolutely scrumtious and full of lovely texture. We don’t like our desserts too sweet and like you love that balance od sweet and tart! Good luch on learning more about yourself, and I in my mature years ask those same questions!
Thanks for sharing@๐โค๐๐๐ฅฐ
Thank you Loreto and Nicoletta! Yes gotta have that balance of sweet and tart ๐
I love the flavor of peach and blueberry together, especially in a cobbler. The topping was so flavorful and just delicious. Thank you!
You’re welcome Jamie ๐
This made for such a wonderful cobbler! The peaches and blueberries were delicious together, and I love the hint of spice from the cinnamon and nutmeg.
Thank you Amanda, glad you loved the cobbler ๐
Such a perfect dessert to make for my dad’s birthday. It looks really delicious!
Thanks Amy, yes I think your Dad would love this ๐
Cobblers are one of my favorite desserts to make with fresh summer fruits. I made two of these peach blueberry cobblers and followed your advice and froze one for later!
Glad you loved it Tristin, and so smart freezing one!
I love peach cobbler and I love blueberry cobbler! Adding them together sounds like a match made in heave!
Thanks Leslie ๐ it really is!
I love cobbler recipes and this is amazing! I love the blueberry and peach combination. I will be making this soon again since we ate this too fast. ๐
Nothing wrong with making a second ๐ Glad your family loved it Kathryn!
Beautiful pictures and such an easy-to-follow recipe. Will try this soon. Can’t wait to taste this tempting recipe.
Thanks Adita for the lovely comment, glad you found it easy to follow.
Love this rich combination of Blueberry and Peach. Perfect dessert to try this weekend. I would love to enjoy it with the Ice Cream topping too.
Thank you Veena, yes definitely needs some ice-cream on top ๐
This is such a good way of using those extra peaches this summer. Like you, I am I don’t have sweet tooth too, since I get migraine when I eat sweet; but I certainly take risk sometimes.
Thank you Shobelyn ๐ hopefully you get to try a couple bites!
Peach and blueberries is such a classic combinations! A perfect summer dessert.
Thank you Biana!
Cobblers are the best! I love blueberries and with your recipe it just made it 10x better. Thank you for sharing this.
Thank you Maria, so glad you liked it!
It’s the season for cobblers, and this one is so delicious! I’ll be making it again and again, and sharing the recipe.
Thank you Denay!
i make peach cobbler all the time with a cake type crust – but never thought to mix peaches & blueberries – so good!
Thank you Heather ๐ glad you liked the twist on a classic!
One of my favorite fruit combinations so I had to try this. It did not disappoint!
aw awesome, glad to hear Pam!