Julie Clark
Posted:
Peach Blueberry Cobbler
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I took my peach cobbler recipe from my favorite Amish cookbook and added blueberries to make this delicious peach blueberry cobbler dessert. The two fruits go together well, as you’ve seen in our peach blueberry cake.
The biscuit topping on this easy cobbler recipe is buttery and lightly sweet. Sprinkle sugar on top of the unbaked cobbler and spritz with hot water. This step gives a unique sugary crunch to the top of the soft biscuit dough.
This peach blueberry cobbler has an irresistible homemade biscuit topping.
I’m a huge fan of mixing fruit. Just see:
- mixed berry pie
- mixed berry crisp
- blueberry blackberry pie
- peach blackberry scones
- mixed berry fruit dip
- mixed berry trifle
A bunch of mixed fruits, all in one delicious dessert recipe.
This peach blueberry cobbler uses the best of mid-summer fresh fruits to make an old fashioned dessert recipe that is irresistible.
If you like this recipe, try our apple cobbler, peach cinnamon rolls and red white and blueberry cake!
Enjoy! Julie
Key Ingredients
- Blueberries and peaches. I make this often with fresh fruit, but if you only have frozen berries and peaches, let them thaw and drain first so it doesn’t affect the cooking time. Canned peach slices work as well, but again, let them drain well first.
- Cornstarch. This thickens the peach syrup to create a pie-like filling.
- Cinnamon. I love cinnamon and fruit together in more than just apple pie, but if you don’t love cinnamon, you can leave it out of this recipe.
- Flour. This peach blueberry cobbler also works well with gluten-free all-purpose flour.
See the recipe card below for full ingredients and amounts.
Peach Blueberry Cobbler Recipe
I took my peach cobbler recipe from my favorite Amish cookbook and added blueberries to make this delicious peach blueberry cobbler dessert.
Servings 8
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Ingredients
For the filling:
- 5 cups fresh sliced peaches about 2 pounds (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
For the cobbler:
- 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
For topping:
- 1/3 cup granulated sugar
- 2 tablespoons hot water
Instructions
- Preheat the oven to 350ºF. Spray a 2 quart baking dish or 9×13 baking pan with cooking spray.
- In a medium saucepan over medium low heat, combine the peaches and sugar. Cook and stir gently until gently boiling. 5 cups fresh sliced peaches, ½ cup granulated sugar
- In a small bowl, combine the cornstarch and water, mixing well. Drizzle this into the peaches and mix. Stir until thickened. 2 ½ tablespoons cornstarch, ¼ cup water
- Add the butter, cinnamon and vanilla. Mix well. Remove from heat. Gently fold in the blueberries, then pour into the prepared pan. 1 tablespoon salted butter, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1 pint fresh blueberries
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cold butter using a pastry blender. Add in the milk and mix just until combined. Do not over mix! 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 6 tablespoons salted butter, 1 ¼ cups whole milk
- Drop the batter onto the peaches by spoonfuls. Sprinkle the ⅓ cup sugar overtop the batter. Drizzle the hot water all over the sugar. ⅓ cup granulated sugar, 2 tablespoons hot water
- Bake in the preheated oven for 40 minutes or until the cobbler batter is baked through and the fruit filling is bubbling. The cobbler topping will be very lightly golden brown. Serve warm with a scoop of vanilla ice cream.
Notes
- Peeling the peaches is optional. I do not peel the peaches for this cobbler recipe, but you can if you’d like.
- You may use frozen peaches and berries, but I prefer to let them thaw and drain first so it doesn’t affect cooking time.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 402kcal | Carbohydrates: 70g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 536mg | Potassium: 309mg | Fiber: 4g | Sugar: 40g | Vitamin A: 714IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 2mg
How to Make Peach Blueberry Cobbler: Step by Step
Make the fruit mixture. In a medium saucepan over medium low heat, combine the peaches and sugar. Cook and stir gently until gently boiling. In a small bowl, combine the cornstarch and water, mixing well. Drizzle this into the peaches and mix. Stir until thickened.
Add the butter, cinnamon and vanilla. Mix well. Remove from heat. Gently fold in the blueberries, then pour into the prepared pan.
Make the cobbler topping. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cold butter using a pastry blender.
Add in the milk and mix just until combined. Do not over mix!
Assemble the blueberry peach cobbler and bake. Drop the batter onto the peaches by spoonfuls. Sprinkle the ⅓ cup sugar overtop the batter. Drizzle the hot water all over the sugar. Bake for 40 minutes or until the cobbler batter is baked through and the fruit filling is bubbling.
