Peach Blueberry Cobbler: Bursting with fresh blueberries and ripe peaches, this is the BEST summer dessert for potlucks, picnics, BBQs, and every occasion in between.
In my humble opinion, peach cobbler may just be the best summer dessert out there. I mean, it’s such an iconic American dessert and I can hardly think of another one that screams summer more than this. Well, except maybe ice cream, but I digress.
And for some reason, I think there’s still a stigma about peach cobbler that many people think it’s difficult to make.
Well friends, I’m here to tell you that these people could not be more wrong! And this peach blueberry cobbler is one of the easiest and most basic desserts to make. The filling is simply a mix sliced peaches and blueberries tossed with sugar, cornstarch, cinnamon, and salt.
If you’re willing to crank up your oven on a hot summer day, this peach blueberry cobbler is TOTALLY worth it. The peaches soften in the sugared filling mixture and the blueberries burst into a thick and luscious sauce.
And the topping is made of basic drop biscuits that are just sweet enough to say, “Hey! We’re dessert biscuits!” Or you know, something like that. Ha!
The sugared biscuit topping plays the perfect match with the fruit and its sweetened sauce, the topping just soaks up all that incredibly flavor.
Then there’s the ice cream. I mean, is cobbler even a thing if it doesn’t have ice cream on top??
No. The answer to that question is no. Plain and simple. What can I say? I’m not known for being subtle!
In any event, a cold scoop of creamy vanilla bean ice cream is exactly what this cobbler needs and deserves. It doesn’t have to be homemade ice cream either, unless you’re feeling crazy ambitious. Store-bought vanilla bean ice is fine for this dessert too!
What Kind of Peaches Are Best for Peach Cobbler?
Peaches that are fresh, ripe, and in season are best for peach cobbler. The variety of peach you use doesn’t much matter. White or yellow? Georgia, South Carolina, Texas, Jersey, local? It doesn’t matter!
The most important thing to remember is you want ripe peaches. Hard peaches may take too long to bake and you’ll end up with tough peaches in your cobbler.
Hard peaches are unripe or under ripe so they lack flavor too. And no one likes a flavorless cobbler!
Should Peaches Be Peeled for Peach Cobbler?
My peach cobbler recipe is so easy, it doesn’t even require that you peel the peaches. It’s the best peach cobbler for lazy people like me!
You’ll simply slice the peaches without peeling them and toss them with the filling ingredients. The skins will soften as the cobbler bakes and you won’t notice them at all when eating them.
Can You Use Frozen Blueberries for Peach Blueberry Cobbler?
Yes, frozen blueberries will work for this cobbler. Just add them to the filling mixture when they are frozen and they will bake up just fine in the oven. Don’t waste your time thawing them first.
Fruits to Add to Peach Cobbler
I adapted my go-to peach cobbler recipe slightly to include blueberries because I desperately wanted a peach and blueberry cobbler for dessert recipe. But other fruits go great with peaches in cobblers too:
- Peach and strawberry cobbler made with sweet, local, and in-season strawberries, this might just be the best way to combine peaches and strawberries in a dessert.
- Peach and blackberry cobbler also has a biscuit topping but its filling is bursting with sugared blackberries.
- Peach and raspberry cobbler is an excellent way to pair tart raspberries with juicy, sweet peaches.
This peach blueberry cobbler would make a perfect dessert for potlucks, picnics, BBQs, and book clubs. Or you know, an easy dessert for just a regular Saturday night at home!
For the peach blueberry filling:
- 2 lbs ripe peaches, halved, pitted, and each half sliced into 8 slices
- ½ pint fresh blueberries
- ¼ cup cornstarch
- 2 tbsp light or dark brown sugar
- 2 tbsp granulated sugar
- ¾ tsp ground cinnamon
For the biscuit topping:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 1 cup heavy cream
- 2 tbsp course or sparkling sugar
- Preheat oven to 375° F. Set a 2-quart baking dish aside.
- To make the filling: Place the peaches, blueberries, cornstarch, both sugars, and cinnamon in a large bowl. Toss until well combined and set the bowl aside, stirring every so often while you make the biscuit topping.
- To make the biscuit topping: In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined. Gently toss in the butter pieces and coat them with the flour mixture. Rub the butter in with your fingers (use your thumbs and first two fingers) until the mixture becomes a little crumbly and the butter forms small clumps (coarse meal with the flour) – you’ll need to use a little pressure to get the cold butter to break up so don’t be afraid to “get dirty”.
- Whisk the egg and cream together in a 4-cup liquid-measuring cup. Slowly add this mixture to dry ingredients, mixing with a fork until the dough just comes together - it will be wet and sticky.
- Pour the peach filling into the baking dish. Using a large ice cream scoop or a ¼ cup measuring cup drop clumps of biscuit dough (about ½ cup each) over the top of the peaches, gently flattening them out slightly with your fingertips. Sprinkle the biscuit dough with the coarse sugar.
- Bake until golden brown, about 45 minutes. Transfer pan to a rack and let cool slightly. Serve warm with vanilla ice cream or whipped cream.
adapted from this peach cobbler recipe
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