Name: Peach and Blueberry Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 cups fresh peach slices (see note for frozen/canned options); 1 cup fresh blueberries; ¾ cup unsalted butter, cubed (6 oz); 1 ½ cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup brown sugar; 1 ¼ cups milk; 3 teaspoons baking powder; ½ teaspoon vanilla extract; ¼ teaspoon salt; 2 teaspoons lemon juice

This cobbler is one of those desserts that feels like summer in a pan. For me, it brings back memories of picking peaches with my cousins on sticky hot afternoons and sneaking blueberries straight from the basket before they ever made it to the kitchen. The peaches soften and become buttery-sweet, while the blueberries turn jammy and burst into little pockets of flavor. And the best part? That golden, sugary crust that magically rises to the top while baking.

It’s the kind of dessert I make when I want something special but don’t want to fuss around. No fancy steps, just honest ingredients that come together into something that tastes like home.

My Tips For Making It Turn Out Just Right

I’ll be honest—this batter will look suspiciously thin. The first time I made it, I thought for sure I’d ruined dessert. But trust me, the thin batter is the secret. It soaks into the fruit and bubbles up beautifully into a crisp topping.

Choose ripe peaches if you can. They don’t need to be perfect; even the slightly bruised ones work because they bake down into soft, syrupy bites.
Fresh blueberries are wonderful, but frozen works perfectly fine too (just don’t thaw them or they’ll turn everything purple).
Brown sugar matters. Sprinkling it on top gives that gorgeous caramelized crust. If you love a crunchy bite, don’t skimp here.
Use real vanilla extract. It gives the cobbler a warm, bakery-style aroma that fake vanilla can’t quite mimic.

Make Ahead Thoughts

I’ve made this cobbler a day ahead when I knew guests were coming over. Honestly, it still tasted fantastic the next day. The fruit softens a little more, and the flavors meld. If you want that fresh-baked crisp top though, bake it the day of. You can always prep the fruit in advance, cover it, and keep it in the fridge until you’re ready.

How I Like to Serve It

Around here, cobbler isn’t complete without ice cream. Vanilla is the classic choice, but I’ve served it with honey ice cream once, and people still talk about it. If you’re not an ice cream person, a dollop of whipped cream works too. And for breakfast the next morning? Don’t judge me, but I’ve been known to sneak a spoonful cold straight from the pan with my coffee.

Storing Leftovers

If you’re lucky enough to have leftovers, just cover the dish and pop it in the fridge. It keeps well for up to three days. To reheat, I like warming it in the oven at 300°F for about 10 minutes—it crisps the top back up. The microwave works too, but it won’t give you that crunch.

Common Questions I Get

Can I use canned peaches?
Yes—just drain them well so the cobbler doesn’t get soupy.

Can I double the recipe?
Absolutely. Use a larger pan, and you might need to add an extra 10 minutes to the baking time.

Can I use other fruits?
Yes! Blackberries or raspberries pair beautifully with peaches. I’ve even done strawberries once when I had too many.

Yield: 8

Peach and Blueberry Cobbler

This peach and blueberry cobbler is the ultimate summer dessert—juicy fruit baked under a tender, buttery crust with a golden brown top. It’s easy to make from scratch and perfect with a scoop of vanilla ice cream.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

3 cups fresh peach slices (see note for frozen/canned options)
1 cup fresh blueberries
¾ cup unsalted butter, cubed (6 oz)
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
½ cup brown sugar
1 ¼ cups milk
3 teaspoons baking powder
½ teaspoon vanilla extract
¼ teaspoon salt
2 teaspoons lemon juice

Instructions

Preheat the oven to 350°F. Place the cubed butter in a 9x13-inch baking dish and let it melt in the oven while it heats.
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the milk and vanilla until smooth.
Remove the pan with melted butter from the oven and pour the batter evenly over the butter—do not stir.
In a separate bowl, toss the peach slices and blueberries with lemon juice. Scatter the fruit evenly over the batter without mixing.
Sprinkle the brown sugar on top, then bake for 40–50 minutes, or until the crust is puffed and golden brown. Let it rest a few minutes before serving warm.

Notes

Frozen or canned fruit: Thaw frozen peaches before using; frozen blueberries can go in straight from the freezer. Drain canned peaches thoroughly before adding.
Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 480Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 49mgSodium 274mgCarbohydrates 77gFiber 2gSugar 57gProtein 5g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

A Final Thought

This peach and blueberry cobbler isn’t just a recipe—it’s one of those desserts that feels like an old friend. Every spoonful has a little bit of summer sunshine in it. I’ve served it at backyard barbecues, brought it to potlucks, and made it on quiet evenings just for myself. Each time, it disappears fast. If you try it, don’t forget that scoop of ice cream—it’s the perfect finishing touch.

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