Name: Peach Blueberry Cobbler Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 5 cups fresh sliced peaches (about 2 pounds or 5-6 fresh peaches); 1/2 cup granulated sugar; 2 1/2 tablespoons cornstarch; 1/4 cup water; 1 tablespoon salted butter; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 pint fresh blueberries (about 2 cups); 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 6 tablespoons salted butter (cold); 1 1/4 cups whole milk; 1/3 cup granulated sugar; 2 tablespoons hot water

Introduction

Peach Blueberry Cobbler is a delightful, homey dessert that combines sweet, juicy peaches with bursting blueberries under a tender, golden biscuit topping. Perfect for summer gatherings or cozy nights, this cobbler offers a comforting balance of fruit and pastry that’s easy to make and sure to please.

This image shows a round white baking dish filled with a fruit cobbler. The top layer is a golden-brown crust with a rough, crumbly texture, unevenly covering the dish. Below the crust is a colorful fruit layer with bright orange peach slices and deep purple blueberries, some of which have released juice that stains the edges of the white dish. A portion of the crust is missing, revealing the juicy fruit underneath. The dish is placed on a white marbled surface with a striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups fresh sliced peaches (about 2 pounds or 5-6 fresh peaches)

1/2 cup granulated sugar

2 1/2 tablespoons cornstarch

1/4 cup water

1 tablespoon salted butter

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 pint fresh blueberries (about 2 cups)

2 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

6 tablespoons salted butter (cold)

1 1/4 cups whole milk

1/3 cup granulated sugar

2 tablespoons hot water

Instructions

Step 1: Preheat the oven to 350ºF. Lightly spray a 2-quart baking dish or a 9×13 baking pan with cooking spray.

Step 2: In a medium saucepan over medium-low heat, combine the sliced peaches and 1/2 cup sugar. Cook gently, stirring occasionally, until the mixture just begins to boil.

Step 3: In a small bowl, mix the cornstarch and water until smooth. Slowly drizzle this mixture into the peaches while stirring. Continue cooking until the filling thickens slightly.

Step 4: Remove the pan from heat. Stir in the butter, cinnamon, and vanilla extract until well combined. Gently fold in the blueberries. Pour the fruit mixture into the prepared baking dish.

Step 5: In a medium bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients using a pastry blender or fork until the mixture resembles coarse crumbs.

Step 6: Pour in the milk and stir just until combined. Avoid overmixing to keep the topping tender.

Step 7: Drop spoonfuls of the batter evenly over the fruit filling. Sprinkle the 1/3 cup sugar over the batter, then drizzle the hot water evenly on top of the sugar.

Step 8: Bake for about 40 minutes, or until the cobbler topping is lightly golden and the fruit filling is bubbling. Serve warm, ideally with a scoop of vanilla ice cream.

Tips & Variations

For extra flavor, add a splash of fresh lemon juice or a pinch of nutmeg to the fruit filling.

Use frozen blueberries if fresh are not available, but thaw and drain them first to avoid excess liquid.

Swap whole milk with buttermilk for a slightly tangier, richer biscuit topping.

For a nutty twist, sprinkle chopped toasted pecans or almonds over the topping before baking.

FAQs

Can I use canned or frozen peaches instead of fresh?

Yes, canned or frozen peaches can be used in a pinch. If using frozen, thaw and drain excess liquid. For canned, drain well to avoid making the filling too watery.

How do I know when the cobbler is done baking?

The cobbler is ready when the topping turns lightly golden brown and the fruit filling is bubbly around the edges. A toothpick inserted into the topping should come out with moist crumbs but no raw batter.