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 8x8 inch or 9x9 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.