Peach Blueberry Cobbler Recipe

Ultimate Summer Dessert! Fresh peaches and blueberries are at their peak during the summer months and have the most incredible, juicy, sweet flavor. My one exception for turning on the oven when it’s boiling hot outside, is to make this cobbler!

Easy to Make – There’s nothing complicated about making my blueberry peach cobbler. A simple batter that you only need a mixing bowl and rubber spatula to make, a quick fruit filling that get’s poured on top of the batter, and that’s all the work you’ll do. It’s a great dessert for beginners.

Sweet, But Not Too Sweet – Because the fruit is naturally sweet, you don’t need a ton of sugar in the filling. The cobbler batter is moderately sweet, but you can definitely make it sweeter by adding a couple more tablespoons of sugar.

Peaches – Use ripe, but slightly firm peaches. Peaches that are too ripe will fall apart in the baking process and taste mushy.

Blueberries – Look for blueberries that don’t have any green on them or stems still attached, they aren’t ripe and will taste tart. The skin should be smooth and blue. Wrinkled skin is an indication that they’re old and overripe.

Sugar – Granulated sugar should be used for the cobbler batter and fruit filling. Not only does it give the dessert it’s sweetness, but give the cobbler top a lovely golden brown crisp crust.

Lemon – Fresh lemon juice brightens up the cooked fruit and enhances the flavor of the blueberries and peaches.

Vanilla – You can use vanilla extract or I really love to use vanilla bean paste for an extra sweet intense vanilla flavor.

Flour – I like to use white whole wheat flour for a light nutty flavor. An equal amount of all-purpose flour or a gluten-free all-purpose flour can also be used.

Cinnamon and ginger – Cinnamon and ginger have a warm, sweet flavor and pair perfectly with peaches and blueberries.

Salt – Don’t skip the salt! It balances out the sweetness.

Baking powder – Make the batter light and fluffy. Check your baking powder before you start baking to make sure it hasn’t expired.

Milk – Dairy or non-dairy milk can be used. My preference for this recipe is whole milk.

Butter – Gives the batter it’s rich flavor and crispy browned edges once it’s baked. I use unsalted butter for all of my baking unless otherwise specified.

Gluten-free – Make the peach blueberry cobbler gluten-free by using an equal amount of gluten-free all-purpose flour.

Vegetarian/Vegan – Use a dairy-free butter such as Miyoko’s Plant Milk Butter and a plant based milk.

Frozen fruit – Frozen peaches and blueberries can be used if needed, but I really think fresh is best for this recipe. If using frozen fruit, you don’t need to thaw it. The baked filling will likely be a little more saucy/syrupy.

Do you have to peel peaches for peach blueberry cobbler? No you don’t have to peel the peaches for the cobbler. It’s a personal preference and personally the skin doesn’t bother me and I’d rather not spend my time peeling them.

A scoop of vanilla ice cream on top of the warm blueberry peach cobbler is actual summer dessert bliss!

Other ideas are fresh whipped cream, or coconut whipped cream. If you want a lighter option, a dollop of vanilla yogurt.

This cobbler is best served and eaten the day it’s made. Leftovers can still be eaten, but won’t have the crisp top or edges that it has right out of the oven.

Store the leftovers covered in the fridge for up to 4 days. Reheat them in the microwave or in a 350° F. oven until warm. Cover with foil if the top starts to get too brown.

I don’t recommend freezing the cobbler.

If you love desserts made with fruit, here are some of my favorite recipes!