This Peach Blueberry Cobbler is the perfect celebration of summer fruit—juicy peaches and plump blueberries bubbling in a lightly sweetened syrup and topped with a tender, golden buttermilk biscuit crust studded with even more blueberries. It’s rustic, simple, and irresistibly delicious.
You know you are in the heart of summer when big, fat juicy peaches are available at the grocery store and farmers market. Here in San Diego, my good friend, Karin, has peach tree that gives her oodles and oodles of peaches in the spring. So I already got a jump start making a homemade peach blueberry pie.
But I am not always in the mood (or have the patience) to assemble and make a pie from scratch. And that’s when I turn to crisps and cobblers. Since I have already shared my campfire Dutch oven peach crisp with almonds, today I am going to share with you another easy favorite: peach blueberry cobbler.
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Recipe highlights
- Easy to Make: No rolling pins, no fuss! Cobbler is one of the easiest fruit desserts to pull together—just mix, drop, and bake. It’s way less work than pie but just as satisfying.
- Seasonal Fruit Friendly: This recipe shines with juicy blueberries and peaches, but it’s endlessly adaptable. Use whatever fresh fruit you have on hand—berries, nectarines, or even apples.
- Rustic Charm: Cobbler is the ultimate no-fuss dessert. It doesn’t need to look perfect to taste amazing, and that golden, buttery topping gets rave reviews every time.
- Flavor Packed: The bubbling fruit creates its own sweet syrup while the biscuit-like topping bakes to fluffy, golden perfection. It’s the best of both fruity and cakey worlds.
- Crowd-Pleasing & Versatile: Whether you’re feeding the family or hosting friends, this cobbler fits right in. Serve it warm with vanilla ice cream or whipped cream for a truly dreamy dessert.
Ingredients you need
- Peaches: I prefer to bake with fresh peaches but you can use frozen peaches, too.
- Blueberries: Again, I prefer fresh berries but you can use frozen.
- Lemon juice: This adds pectin to thicken the juice as well as keeps the peaches from browning (oxidizing).
- Butter: I usually bake with extra virgin olive oil, but this cobbler topping is incredible with butter.
- Buttermilk: This add moisture, flavor and tenderness to the topping. If you do not have buttermilk, substitute with ¼ cup of yogurt mixed with ½ cup of milk.
- Eggs: Large eggs are used in this recipe.
- Pantry staples: all purpose flour, granulated sugar, cornstarch, baking powder, vanilla extract, turbinado sugar and salt.
Step-by-step directions
- Prepare filling. Combine sliced peaches, blueberries, lemon juice, granulated sugar, cornstarch and salt. Transfer into a baking pan.
- Start batter. whisk together butter and sugar until light and fluffy, about 2 minutes. Whisk in eggs and vanilla. Whisk in buttermilk.
- Add dry ingredients. Mix in flour, baking powder and salt until just combined. Fold 2 cups blueberries into the batter.
- Bake. Spread batter evenly over the peach mixture and top with turbinado sugar. Bake until topping is golden and filling is bubbly. Allow cobbler to rest for 20 minutes before serving.
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Recipe tips and FAQs
For this cobbler, I use juicy fresh peaches. My mouth is usually salivating while I peel them so I usually snag a couple peach slices and pop them into my mouth while I work.
Peaches are a stone fruit and peach skins do not always come off super easily. There are two ways you can peel a peach.
The first way is to blanch the peaches. Boil some water, add the whole peaches for 10-20 seconds or until the peach skins start to crack. Use a slotted spoon and remove the peaches then slide the skin off using your fingers or a pairing knife.
The second way to peel a peach does not require a pot of boiling, but it does require a serrated peeler, like this one. It’s tiny teeth easily grabs the fuzzy peach skin and removes it without much fuss.
For another summer favorite, try my recipe for berry cobbler.
Storing/Freezing Instructions
TO STORE: Store any leftover cobbler in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. You can reheat small portions of peach cobbler in the microwave if you enjoy it warm.
Yes! You can use frozen blueberries and peaches—just be sure to thaw and drain them well to avoid excess liquid making the cobbler soggy.
Don’t toss that juice away! Slurp it away or even use it to make up some strawberry peach sangria!
Definitely! You can assemble the fruit and topping separately ahead of time and bake just before serving. Or bake it fully and reheat in the oven at 325ºF until warmed through.
It’s delicious on its own, but even better served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Peach Blueberry Cobbler
Ingredients
- 5 lb fresh peaches peeled pitted and sliced
- 2 tablespoon lemon juice
- ¼ teaspoon salt
- 1 ½ cup all purpose flour
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ cup unsalted butter softened
- 1 cup granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 2 ½ cup blueberries
- 2 tablespoon turbinado sugar
Instructions
- Preheat oven to 375ºF.
- In a large bowl toss to combine sliced peaches, ½ cup blueberries, lemon juice, ¾ cup granulated sugar, cornstarch and ⅛ teaspoon salt.
- Arrange peach mixture evenly in a 9" x 13" baking pan.
- In a separate bowl, whisk together 1 ½ cup flour, baking powder and ¼ teaspoon salt.
- In a medium-sized bowl use a hand blender to whisk together butter and ¼ cup sugar until light and fluffy, about 2 minutes.
- Whisk in buttermilk, eggs and vanilla.
- Finally, mix in In 1 ½ cup flour, baking powder and ¼ teaspoon salt.
- Fold 2 cups blueberries into the batter.
- Spread batter evenly over the peach mixture.
- Sprinkle turbinado sugar over the cobbler batter.
- Bake for 1 hour or until topping is golden and filling is bubbly.
- Allow cobbler to rest for 20 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Peaches and blueberries are my ultimate favorite combination for summer!