This Peach Blueberry Cobbler pairs sweet summer peaches and plump blueberries with a lightly sweetened syrup topped with a blueberry studded sweet buttermilk biscuit-like crust.
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.
Why you have to make this recipe
What is a cobbler? Well, it is basically fruit baked with a fluffy biscuit-like dough on top. A crisp has a crunchier topping typically made with oats and nuts. This blueberry peach cobbler has a wonderful buttermilk biscuit-like topping.
Even better, the cobbler topping is stuffed with MORE blueberries, so it’s like you are biting into a blueberry cake along with the delicious peach filling underneath. Cobblers are super easy to make.
I call it a rustic dessert. It doesn’t have to look super fancy or require a lot of fuss. It is crazy delicious. Every time I make this cobbler, it disappears quickly afterwards.
You can dress it up for a dinner party with friends or serve it for your family. Serve it alone, with whipped cream or even top with vanilla ice cream.
I LOVE PEACH SEASON!!!!!
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).
- Pantry staples: all purpose flour, granulated sugar, cornstarch, baking powder, vanilla extract, turbinado sugar and salt.
- 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, you substitute with ¼ cup of yogurt mixed with ½ cup of milk.
- Eggs: Large eggs are used in this recipe.
1. In a large bowl toss to combine sliced peaches, blueberries, lemon juice, granulated sugar, cornstarch and salt.
2. Arrange peach mixture evenly in a 9″ x 13″ baking pan.
3. In a separate bowl, whisk together flour, baking powder and salt.
4. In a medium-sized bowl use a hand blender to whisk together butter and sugar until light and fluffy, about 2 minutes. Whisk in eggs and vanilla. Whisk in buttermilk.
5. Add dry ingredients into the wet ingredients and mix until just combined.
6. Fold 2 cups blueberries into the batter.
7. Spread batter evenly over the peach mixture. Sprinkle turbinado sugar over the cobbler batter.
8. Bake for 1 hour at 375ºF or 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. Set up a pot of boiling water, add the whole peaches and let it sit in there for 10-20 seconds or until the peach skins start to crack. Use a slotted spoon and remove the peaches. Use a pairing knife to help slide and remove the peach skin off.
The second way to peel a peach does not require a pot of boiling, but it does require a serrated peeler, like this one. We don’t like to waste water here in Southern California (hello, drought?) so I like to use the serrated peeler. It’s tiny teeth easily grabs the fuzzy peach skin and removes it without much fuss.
Remember to thaw the peaches before mixing them with the other ingredients. You will have an extra amount of juice after thawing out frozen peaches, so be sure to remove the extra juice and do NOT include it in the cobbler filling or you will end up with a runny cobbler. Not cool. Don’t toss that juice away! Slurp it away or even use it to make up some strawberry peach sangria!
Ideally, a peach cobbler is served warm. You need the cobbler to cool a little bit so the juices will thicken back up. You can store a peach cobbler for a day or two on the counter, covered, sitting at room temperature. But, it iss always safer to store it in the refrigerator. It should last covered in the fridge for up to one week. You can reheat small portions of peach cobbler in the microwave if you enjoy it warm.
- 5 lb fresh peaches peeled, pitted and sliced
- 2 TBS lemon juice
- ¼ tsp salt
- 1 ½ cup all purpose flour, divided
- 2 TBS cornstarch
- 1 tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 2 ½ cup blueberries
- 2 TBS turbinado sugar
- 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 tsp 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 tsp 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 eggs and vanilla.
- Whisk in buttermilk.
- Finally, mix in In 1 ½ cup flour, baking powder and ¼ tsp 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.
Serving Suggestions: Serve alone, or top with vanilla ice cream or whipped cream. Also try with apples or any other fruit combination.
Cooking Tips: Don't have buttermilk? Substitute with ¼ cup of milk blended with ½ cup of plain yogurt.
Amount Per Serving: Calories: 314Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 133mgCarbohydrates: 56gFiber: 4gSugar: 39gProtein: 5g
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