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There’s just something magical about a bubbling cobbler fresh out of the oven—and this Peach Blueberry Cobbler is no exception. Juicy, sun-ripened peaches and sweet blueberries come together under a golden, buttery topping that’s sprinkled with cinnamon sugar for that extra irresistible finish. It’s simple, old-school comfort dessert at its best!
Why you’ll love this peach and blueberry cobbler
This cobbler is like summer in a baking dish. If you’re already a fan of classic peach cobbler, the addition of blueberries takes it to another level with a juicy pop of color and flavor. It’s easy, made with pantry staples, and comes together in just about an hour—perfect for a last-minute dessert when guests pop by or when you just want something warm and cozy with a scoop of vanilla ice cream on top.
And the best part? You don’t need pie crust skills or fancy gadgets to make it. Just toss the fruit, whip up a quick biscuit topping, and bake. That’s it.
Helpful Tips
- Use ripe peaches. If they smell sweet and give slightly to the touch, they’re ready. Too firm? Let them ripen on the counter for a day or two.
- Can you use frozen or canned? Definitely! Just thaw and drain frozen fruit well, or use canned peaches packed in juice (not syrup) and drain them too.
- No need to stress about slicing perfectly. The fruit cooks down anyway, so rustic is totally fine.
- Leave the skin on or off. It’s up to you! The skins soften as they bake, but you can also blanch and peel them if you prefer a smoother bite.
- Let the cobbler rest for 10–15 minutes after baking so the filling has time to thicken slightly.
How to Make Peach Blueberry Cobbler
- Start by mixing the fruit filling and baking it briefly to soften.
- Whisk together the dry ingredients, then cut in the butter until crumbly.
- Add boiling water to form the cobbler dough.
- Spoon the dough over the warm fruit.
- Sprinkle with cinnamon sugar for that golden, sweet finish.
- Bake until bubbly and beautifully golden. Serve warm with ice cream!
Storage & leftovers
If you have leftovers (lucky you!), cover and refrigerate for up to 4 days. Reheat in the microwave or pop it in the oven at 350°F until warmed through. We don’t recommend freezing it—the fruit and topping texture won’t be the same.
❓FAQs
Peeling is optional. The skins soften during baking and are barely noticeable, but if you prefer a smoother texture, you can peel them.
Yes! You can prep the fruit filling and topping separately a few hours in advance. Assemble and bake when ready to serve for best results.
For a crisp topping, reheat in the oven at 350°F for about 10-15 minutes. For a quick fix, the microwave works too, but the topping may soften.
Tried this recipe? Don’t forget to leave a rating and comment below—We’d love to hear how it turned out for you!
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Peach Blueberry Cobbler
Ingredients
Fruit filling:
- 6 fresh peaches , peeled or unpeeled, pitted, and sliced into thin wedges
- 1 ½ cups fresh or frozen blueberries
- ¼ cup white sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Cobbler topping:
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- ¼ cup boiling water
Cinnamon sugar topping:
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 425°F (220°C) °F.
- Make the fruit filling: In a large bowl, combine sliced peaches, blueberries, white sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss everything gently to coat the fruit evenly.
- Add to baking dish: Pour the fruit mixture into a 2-quart baking dish and spread it out. Bake for 10 minutes to begin softening the fruit.
- Prepare the topping: In a separate bowl, mix flour, white sugar, brown sugar, baking powder, and salt. Grate the cold butter into the mixture using a box grater, then cut it in with your fingertips or a pastry cutter until it resembles coarse crumbs. Stir in boiling water just until combined.
- Top the fruit: Remove the dish from the oven and drop spoonfuls of the cobbler topping evenly over the warm fruit mixture.
- Sprinkle cinnamon sugar: Mix white sugar and cinnamon in a small bowl, then sprinkle over the topping.
- Bake again: Return to the oven and bake for about 30 minutes, until the topping is golden brown and the fruit is bubbling.
- Let cool slightly, then serve warm—delicious on its own or with a scoop of vanilla ice cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This cobbler is amazing! The fruit was perfectly sweet and the topping had just the right crunch. Served it with vanilla ice cream—perfection.
Thank you, Rachel! So happy it hit the spot. Vanilla ice cream is always the right move!
Summer in a dish! The fruit was juicy and the topping golden and crisp. Served with vanilla ice cream—amazing.
Thanks, Grace! Cobbler with ice cream is such a dreamy combo.
Summer in a dish—bubbly fruit with a golden biscuit top. Used frozen fruit; it worked perfectly.
So glad, Hannah!
Summer in a dish! The topping was perfectly golden and the fruit was bubbly and sweet. We served it with vanilla ice cream—amazing!
Yum, Hannah! Vanilla ice cream is the ultimate finishing touch. Thanks for sharing! 🍑