Blueberry Peach Cobbler
This Blueberry Peach Cobbler is the perfect summer dessert! Juicy peaches and sweet blueberries are baked under a buttery, golden cobbler topping that is soft, tender, and delicious with a scoop of vanilla ice cream.
Servings: 8 people
Calories: 408kcal
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.
Nutrition
Serving: 1portion | Calories: 408kcal