My Blueberry Cobbler is one of my favorite easy summer desserts, so I decided to add peaches to the mix! This Blueberry Peach Cobbler combines juicy peaches and sweet blueberries under a buttery, golden cobbler topping that is soft, tender, and perfect with a scoop of vanilla ice cream.
This cobbler is simple to make and packed with summer flavor. I love serving it warm when the fruit is fresh, but it is also a great dessert for family dinners, picnics, and gatherings. If you love fruit cobblers, you can also try my Fresh Strawberry Cobbler for another delicious summer dessert!
Ingredients & Substitutions
- Peaches: Fresh peaches are delicious in this cobbler, but frozen peaches work, too. If using frozen, do not thaw them first. You can also use nectarines in place of peaches.
- Blueberries: Fresh or frozen blueberries both work well. If using frozen, add them straight from the freezer. You can also replace some of the blueberries with blackberries or raspberries.
- Granulated sugar: Sweetens the fruit and helps create a flavorful syrup as the cobbler bakes.
- Cornstarch: Thickens the fruit filling so it is juicy but not runny. Do not skip it, or the cobbler may be too watery.
- Lemon juice: Brightens the fruit flavor and balances the sweetness. Fresh lemon juice is best, but bottled lemon juice will work in a pinch.
- All-purpose flour: Gives the topping structure while keeping it soft and tender.
- Unsalted butter: Cold, grated butter creates a buttery, flaky topping. If using salted butter, reduce the added salt slightly.
- Buttermilk: Makes the topping soft and adds a slight tang. Most is mixed into the topping, and the rest is brushed over the top before baking for a golden finish. If needed, use a buttermilk substitute made with milk and lemon juice or vinegar.
- Light brown sugar, baking powder, vanilla extract, and kosher salt: These ingredients add sweetness, flavor, and texture to the cobbler topping and filling.
Tips for the Best Blueberry Peach Cobbler
- Use cold butter for the topping: Grating cold butter helps it mix evenly into the flour and creates a soft, buttery topping with flaky layers.
- Do not overmix the topping: Stir the dough just until combined. Overmixing can make the topping tough instead of tender.
- Keep some fruit showing: When adding the topping, spread it over the fruit, but leave a few areas uncovered. This helps the cobbler bake evenly and gives it that classic cobbler look.
- Let the cobbler rest before serving: The fruit filling will be very hot and juicy when it comes out of the oven. Letting it sit for 10 to 15 minutes helps it thicken and makes it easier to serve.
- Serve it warm: This cobbler is best served warm with a scoop of no-churn vanilla ice cream (or your favorite no-churn ice cream recipe!). The ice cream melting into the warm fruit and buttery topping is the perfect combination.
FAQs
Can I use frozen peaches and blueberries for blueberry peach cobbler?
Yes! Frozen fruit works well in this cobbler. Add the peaches and blueberries straight from the freezer without thawing first. Frozen fruit may release more liquid, so the cobbler may need a little extra time in the oven.
Do I have to make this cobbler in a skillet?
No. A 12-inch oven-safe skillet works beautifully, but you can use a similar-sized baking dish if needed (like a 9×13-inch baking dish). Keep in mind that the depth and size of the pan can affect the baking time.
How do I know when blueberry peach cobbler is done baking?
The cobbler is ready when the topping is golden brown, and the fruit filling is bubbling around the edges. Let it rest for 10 to 15 minutes before serving so the filling can thicken.
Can I use a different fruit in this cobbler?
Yes! This recipe is flexible. Try swapping some of the blueberries for blackberries or raspberries, or use nectarines instead of peaches.
How to Store Blueberry Peach Cobbler
This cobbler is best served warm, but leftovers are easy to save and enjoy later.
Room Temperature: Because of the fruit filling, it is best not to leave the cobbler at room temperature for more than a couple of hours.
Refrigerator: Cover the cobbler tightly and store it in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the cobbler in a 350°F oven until heated through.
Freezer: To freeze, let the cobbler cool completely. Cover tightly or place in an airtight, freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Blueberry Peach Cobbler
Ingredients
Blueberry Peach Filling
- 5 to 6 medium peaches, peeled, sliced (fresh or frozen; if using frozen, do not thaw)
- 3 cups (444 g) blueberries, fresh or frozen (if using frozen, do not thaw)
- ½ cup (100 g) granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
Topping
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, cold, grated
- 1 cup (245 g) buttermilk, divided (reserve 2 tablespoons for brushing)
Instructions
- Preheat the oven to 350°F.
Fruit Filling
- In a large bowl, combine the peaches, blueberries, sugar, cornstarch, lemon juice, salt, and vanilla. Stir gently until the fruit is evenly coated.
- Pour the fruit mixture into a 12-inch oven-safe skillet (like cast-iron) and set aside while you prepare the topping.
Topping
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Add the grated cold butter and toss until the butter is coated in the flour mixture and small pieces of butter remain throughout.
- Pour in most of the buttermilk and stir until just combined. Reserve about 2 tablespoons of buttermilk for brushing the topping.
- Drop spoonfuls of the topping evenly over the fruit, leaving some fruit visible.
- Brush the topping with the reserved buttermilk.
- Bake for 40 to 50 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Let the cobbler cool for 10 to 15 minutes before serving.
- Serve warm with vanilla ice cream, if desired.
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