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A small white bowl of peach blueberry cobbler with a baking dish of it in the background.

Peach Blueberry Cobbler

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup butter cubed
  • 1 ½ cups flour
  • 1 ½ cups granulated sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups milk
  • ½ teaspoon vanilla extract
  • 3 cups fresh peach slices
  • 1 cup fresh blueberries
  • 2 teaspoons lemon juice
  • ½ cup brown sugar

Method
 

  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.

Notes

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.
  • 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.
Tips:
  • 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.