This easy Blueberry Peach Cobbler is rich and fruity, packed with sweet flavor and the perfect simple summer dessert for any occasion. Use fresh or frozen fruit for a foolproof dessert that anyone can make.
Summer produce shines no matter how it’s used, and one of my favorite ways to enjoy late summer fruit (other than straight from the fridge or counter!) is in a homey, rustic, fruit cobbler. This easy Blueberry Peach Cobbler is cakey and soft, filled with the best of summer’s bounty, and topped with a perfectly golden, rich and buttery topping. It’s simple and foolproof to make, so it’s ideal for parties, weeknight dessert, or any gathering.
While a fruit crisp has a crunchy streusel-like topping with oats or nuts, a cobbler has a cake or biscuit-like, gooey texture with crispy buttery edges and bubbling fruit peeking out of the top — there’s nothing like it. This Blueberry Peach Cobbler is full of perfectly sweet peaches, juicy blueberries and that signature rich buttery dough with a crunchy, caramelized brown sugar top. It’s truly irresistible and the ultimate summer sweet treat.
If you like this recipe, try some of our other fruit-filled favorites. These Peach Upside Down Cupcakes are sweet and great for entertaining and we love these easy Banana Blueberry Muffins any day of the week.
Why You’ll Love This Recipe
- Use Fresh or Frozen Fruit: This cobbler is versatile, so you can whip it up with whatever you’ve got. Either fresh or frozen fruit, or a combination of both, work perfectly. Tip: thaw frozen peaches, but no need to thaw frozen blueberries.
- Beginner-Friendly: With a simple process, anyone can make this recipe — it’s an easy dessert for bakers of all skill levels.
- One-Pan Recipe: Everything comes together in just one pan, so it’s super convenient, mess-free and has minimal cleanup.
Ingredients
- Butter: Rich and flavorful for that buttery crust. Use unsalted when baking.
- Flour: All-purpose works great.
- Sugar: For sweetness.
- Baking Powder: The leavening agent to make the cobbler rise just so.
- Salt: Always add a pinch even to desserts to bring out the flavors even more.
- Milk: Use whole milk for the best flavor and texture.
- Vanilla Extract: Use the pure variety, it’s worth it for the best taste.
- Peaches: A main player in the cobbler. Fresh, ripe, juicy slices are preferred.
- Blueberries: Juicy and fruity, another star ingredient.
- Lemon Juice: For brightness and to enhance the fruit while balancing out the sweetness, use freshly squeezed.
- Brown Sugar: Adds another depth of sweetness and caramelization to the top.
How To Make Blueberry Peach Cobbler
1. Preheat the oven to 350 F. Add the cubed butter to a 9 x 13 inch baking dish or pan. Place the dish in the oven for a few minutes until the butter is melted.
2. Meanwhile, in a medium bowl, combine the flour, granulated sugar, baking powder, and salt. Add the milk and vanilla extract and stir until smooth.
3. Pour the batter evenly over the melted butter in the pan (do not stir!). The melted butter will rise up over the batter.
4. Toss the peach slices and blueberries with the lemon juice and spread them evenly over the batter (again, do not stir).
5. Sprinkle the brown sugar evenly over the top and and bake 40-50 minutes until the top is golden brown. Allow the cobbler to cool a few minutes before serving.
Expert Tips
- Use Ripe Peaches: Choose ripe, juicy, fragrant peaches for the best flavor and texture.
- Use Cornstarch: Toss the fruit with a sprinkle of this to create an extra thick, gooey, cobbler filling.
- Don’t Fully Thaw Fruit: No need to completely thaw frozen fruit, use it while it’s partially frozen — it’ll hold up best in the cobbler, won’t become overly mushy, and won’t create a watery dessert.
- Add a Pinch of Salt: To help balance the sweetness.
- Let Cool Slightly: Allow the cobbler to set and cool a bit before serving, so the flavors meld and the filling doesn’t run.
- Serve With Toppings & Garnishes: This dessert is even better with a scoop of vanilla ice cream, fresh whipped cream, a sprig of mint, or even a drizzle of caramel sauce.
Variations
- Add Fruit: Ripe, fruity berries, like raspberries or blackberries would be a delicious addition.
- Use Canned Peaches: If fresh, ripe peaches aren’t available and you don’t have frozen, you can use canned in a pinch. Just be sure to fully drain them before using.
- Make It Gluten-Free: Swap the all-purpose flour with 1:1 flour, or another gluten-free alternative.
- Add Almond Extract: For an added sweet and nutty note. A little goes a long way!
- Dump-and-Bake Version: To simplify this recipe even more, simply add everything in, then bake. It’ll have the delicious texture of a classic dump cake.
Storage
Store leftovers covered tightly, or remove to an airtight container, in the fridge for 3-4 days. Reheat in the oven at 350° for 10-15 minutes until warmed through.
You can freeze leftovers for up to 3 months in an airtight container. Thaw in the fridge overnight before serving, then reheat as instructed above.
You can make this cobbler ahead of time — prep and bake it, then let it cool before covering tightly and storing in the fridge for 2-3 days. Reheat in the oven at 350° until warm and the edges have crisped. Serve as usual and enjoy!
FAQs
Yes! If using frozen peaches, thaw and drain them , then gently pat dry before using. If using frozen blueberries, no need to thaw — use them from frozen.
No, you don’t need to. Skin-on peaches can add a nice texture, but if you like a smoother filling, peel them.
This can happen for a number of reasons. If the fruit wasn’t drained completely, it could cause a watery filling. If the fruit isn’t coated in enough thickener, like flour or cornstarch, it won’t be thick and syrupy enough, causing a runny cobbler. Or if the cobbler isn’t baked long enough to thicken up, or it’s served piping hot right after baking before it has time to set up, it could also be runny.
A cobbler has a thicker, cake-like or biscuit-like, doughy topping and crust, while a crisp is traditionally topped with a light streusel-like mixture that often includes oats, butter, flour, and sometimes nuts, for a crispier, crunchier texture.
More Easy Dessert Recipes
Peach Blueberry Cobbler
Ingredients
Method
- Preheat the oven to 350 F. Add the cubed butter to a 9 x 13 inch baking dish or pan. Place the dish in the oven for a few minutes until the butter is melted.
- Meanwhile, in a medium bowl, combine the flour, granulated sugar, baking powder, and salt. Add the milk and vanilla extract and stir until smooth.
- Pour the batter evenly over the melted butter in the pan (do not stir!). The melted butter will rise up over the batter.
- Toss the peach slices and blueberries with the lemon juice and spread them evenly over the batter (again, do not stir).
- Sprinkle the brown sugar evenly over the top and and bake 40-50 minutes until the top is golden brown. Allow the cobbler to cool a few minutes before serving.
Notes
- Store leftovers covered tightly, or remove to an airtight container, in the fridge for 3-4 days. Reheat in the oven at 350° for 10-15 minutes until warmed through.
- Freeze leftovers for up to 3 months in an airtight container. Thaw in the fridge overnight before serving, then reheat as instructed above.
- Make this cobbler ahead of time — prep and bake it, then let it cool before covering tightly and storing in the fridge for 2-3 days. Reheat in the oven at 350° until warm and the edges have crisped.
- Frozen or canned peaches may be used, as well as frozen blueberries. Make sure to thaw the frozen peaches but the blueberries can be kept frozen. If using canned peaches, be sure to drain them well.