Peach Blueberry Cobbler
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I have a habit of buying more peaches than my family will eat in summer, and this cobbler is my favorite way to use them up. Bake them down with some blueberries and a fluffy biscuit topping and you have a dessert that’s gone in minutes… especially served warm with a scoop of vanilla ice cream!
Why We Love Peach Blueberry Cobbler
- Great Way To Enjoy Summer Fruit – Peaches and blueberries just scream summer, and this cobbler has that gooey, jammy flavor that tastes SO good.
- Use Leftover Fruit – This is a great way to use up extra fruit without wasting it. A lot of kids won’t eat fresh peaches without a lot of nudging, but they’ll eat them in this cobbler when a scoop of ice cream is on the table!
- Flexible Recipe – Mix in other berries based on what you have, and don’t stress about everything being perfectly fresh. This recipe works with what you’ve got.
Ingredients For Peach Blueberry Cobbler
Find the full printable recipe with specific measurements and directions below in the recipe card.
- peaches – Fresh, canned, or frozen all work great! If using canned, drain them well. Fresh peaches should be ripe. If using frozen, don’t let them thaw before baking.
- blueberries – fresh or frozen blueberries can be used. Don’t let the berries defrost, bake them from frozen. You can also use a mix of other berries like blackberries, raspberries and strawberries with the blueberries.
- sugar
- brown sugar
- cornstarch – this thickens the fruit, so it doesn’t get too liquidy
- lemon juice – fresh or jarred both work
- vanilla extract
- cinnamon – this could be left out, but adds good flavor
- all-purpose flour
- baking powder – helps lift the biscuit topping
- salt
- milk – I used 2%, but you can use what you have
- butter – both salted and unsalted work
Kristy’s Tips For The Best Cobbler
- Use the right size pan – This recipe is sized for an 8 or 9 inch pan. A pie plate, square pan, round pan, or Pyrex dish all work great as long as it’s 8 to 9 inches across.
- Don’t skip the cornstarch – It thickens up all those delicious fruit juices, so your cobbler isn’t too runny.
- Using frozen fruit? – Add it straight from the freezer and expect an extra 5-10 minutes of baking time. Thawed fruit can make the cobbler too mushy.
- Mix gently – Stir the biscuit topping just until combined. Overmixing can make the biscuits tough, and a few small lumps are totally fine!
- Make it pretty – Press a few peach slices or blueberries into the biscuit topping before baking. Just keep it to a few pieces so the topping doesn’t get too wet.
- Watch the browning – If the top is getting too brown before the fruit is bubbling, cover loosely with foil. If your biscuits aren’t browning, brush a little melted butter on top and give it a few more minutes.
How To Make Peach Blueberry Cobbler
Making The Fruit Layer
- Preheat oven to 375°F. Spray a 9 inch pie plate with spray cooking oil. See notes.
- Add peaches, blueberries, white sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon to a large mixing bowl. Mix until the fruit is evenly coated in the sugar mixture.
- Pour the fruit mixture into the prepared baking dish, spreading evenly along the bottom of the pan.
Making The Biscuit Topping
- In a separate bowl, add flour, sugar, baking powder, and salt. Mix until well combined.
- To the flour mixture add milk, melted butter, and vanilla. Stir gently with a large spoon just until the dry ingredients are just combined into the wet. The biscuit dough may still be a little lumpy, and that’s ok. Break up any large dry lumps, but a few small lumps are ok. Don’t overmix!
- Spoon the batter evenly over the fruit filling in large spoonfuls. It’s okay if some fruit peeks through.
Baking The Cobbler
- Bake for 35–40 minutes, or until the biscuit topping is golden brown in color. The fruit will be bubbling around the edges. Let it cool for 5-10 minutes, then serve still warm. Add vanilla ice cream or whipped cream if desired!
How Long Will Peach Blueberry Cobbler Last?
This cobbler will last about four days stored in a covered container in the refrigerator. I do think it’s best the first day since the biscuit topping gets a little gooier as it sits and absorbs the fruit juices, but it still tastes great warmed up in the microwave with a scoop of ice cream on top!
More Fruit Dessert Recipes
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Cinnamon Roll Peach Cobbler
Peach Blueberry Cobbler
This cobbler is my go-to when summer fruit is piling up and I need a dessert everyone will actually eat. Juicy peaches and blueberries, a golden biscuit topping, and it works with fresh, frozen, or canned fruit. Serve it warm with ice cream melting on top!
Equipment
- 1 8 or 9 inch pie pan can also use a 8×8 inch or 9×9 inch square pan or square Pyrex
Ingredients
Ingredients For The Fruit Filling
- 4 cups peaches sliced and peeled, II used frozen but you can use fresh or drained canned also
- 1 ½ cups blueberries fresh or frozen
- ½ cup white sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
Ingredients For The Biscuit Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter melted
- ½ teaspoon vanilla extract
Instructions
Making The Fruit Layer
- Preheat oven to 375°F. Spray a 9 inch pie plate with spray cooking oil. See notes.
- Add peaches, blueberries, white sugar, brown sugar, cornstarch, lemon juice, vanilla, and cinnamon to a large mixing bowl. Mix until the fruit is evenly coated in the sugar mixture.4 cups peaches, 1 ½ cups blueberries, ½ cup white sugar, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, ½ teaspoon vanilla extract, ½ teaspoon cinnamon
- Pour the fruit mixture into the prepared baking dish, spreading evenly along the bottom of the pan.
Making The Biscuit Topping
- In a separate bowl, add flour, sugar, baking powder, and salt. Mix until well combined.1 cup all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt
- To the flour mixture add milk, melted butter, and vanilla. Stir gently with a large spoon just until the dry ingredients are just combined into the wet. The biscuit dough may still be a little lumpy, and that's ok. Break up any large dry lumps, but a few small lumps are ok. Don't overmix!½ cup milk, 4 tablespoons butter, ½ teaspoon vanilla extract
- Spoon the batter evenly over the fruit filling in large spoonfuls. It’s okay if some fruit peeks through.
Baking The Cobbler
- Bake for 35–40 minutes, or until the biscuit topping is golden brown in color. The fruit will be bubbling around the edges. Let it cool for 5-10 minutes, then serve still warm. Add vanilla ice cream or whipped cream if desired!
Notes
You can use an 8 inch pan or a 9 inch pan. I usually use a pie plate, but a square pan, round pan, or Pyrex pan that is 8 to 9 inches across works for this recipe.
If using frozen fruit, put the fruit into the pan still frozen. Don’t allow the frozen fruit to defrost or the whole cobbler can become too mushy. You can mix frozen and fresh fruit (for example, frozen peaches and fresh blueberries) but don’t allow the frozen fruit to defrost before baking.
When using frozen fruit, it may take an extra 5-10 minutes to bake but still start checking it at 35 minutes. If the top starts to become too brown, cover with aluminum foil.
After you have added the biscuit topping, you can place a few pieces of peach or a handful of blueberries across the top to make the cobbler look pretty. We only want to use a few pieces as the moisture from too many pieces can make the biscuit topping too wet, but a few is ok!
If the biscuits haven’t browned, but the fruit filling is bubbly try melting a tablespoon of butter and brushing it on the biscuit topping. Place it back in the oven until it’s a golden brown color.
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
