Summer Peach and Blueberry Cobbler Recipe
If you’re looking for the ultimate dessert to capture the sunniest flavors of the season, look no further than Summer Peach and Blueberry Cobbler. This comforting, old-fashioned treat pairs plump peaches and juicy blueberries beneath a crisp, golden biscuit topping. The cobbler brings together tangy fruit, just enough sweetness, and a buttery finish in every warm, bubbling bite. Whether it’s the grand finale to your backyard barbecue or a surprise for a lazy summer Sunday, you’ll find yourself coming back for seconds—and maybe sneaking a spoonful for breakfast, too.
Ingredients You’ll Need
The ingredient list for Summer Peach and Blueberry Cobbler is delightfully short and sweet. Every item truly earns its place, from juicy, peak-season fruit to a handful of pantry basics that create the irresistible topping. Let’s break down what you’ll need and why it matters.
- Fresh Peaches (4 cups, peeled and sliced): Choose ripe, fragrant peaches—they bring natural juices and honeyed sweetness to the filling.
- Fresh Blueberries (2 cups): Bursting with tartness and bright color, they perfectly balance the peaches and add little pops of flavor.
- Granulated Sugar (½ cup for filling + ¼ cup for topping): Sweetens the fruit and adds crunch to the topping.
- Lemon Juice (1 tablespoon): A splash of acidity sharpens the fruit’s flavors and keeps the filling lively.
- Vanilla Extract (1 teaspoon): Deepens the fruit flavors and rounds out the overall taste of the cobbler.
- Cornstarch (1 tablespoon): Thickens the juices so you get a luscious, not runny, fruit filling.
- All-Purpose Flour (1 cup): The foundation of the biscuit topping, giving it loft and tenderness.
- Baking Powder (1 teaspoon) and Baking Soda (½ teaspoon): Provide leavening for an airy, fabulous biscuit topping.
- Salt (¼ teaspoon): Brightens and sharpens all the competing sweet notes.
- Buttermilk (½ cup): Yields a tangy and tender crumb for the biscuit component.
- Unsalted Butter, melted (⅓ cup): Adds richness and helps produce that gorgeously browned top.
- Coarse Sugar (optional, for topping): Sprinkling a bit before baking gives the crust a delightful crunch and sparkle.
How to Make Summer Peach and Blueberry Cobbler
Step 1: Prep Your Fruit
Begin by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the peeled and sliced peaches with the fresh blueberries. Sprinkle in the ½ cup granulated sugar, lemon juice, vanilla extract, and cornstarch. Toss everything together until the fruit is beautifully glossy and evenly coated. This step ensures that your Summer Peach and Blueberry Cobbler will have a perfectly thick, not soupy, fruit layer bubbling under the biscuit topping.
Step 2: Arrange the Fruit
Lightly grease a 9×9-inch baking dish. Pour the fruit mixture in, spreading it out evenly. Don’t be shy about scraping every last bit of syrupy goodness into the dish—the more, the merrier. The fruit should fill the pan generously, making sure each serving is loaded with peaches and blueberries.
Step 3: Make the Biscuit Topping
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ¼ cup granulated sugar. Create a little well in the center, then pour in the buttermilk and melted butter. Stir everything together just until a soft, shaggy dough forms; don’t overmix or your biscuit topping may turn tough. You want it a bit rustic—the little lumps will bake up delightfully tender.
Step 4: Add Biscuit Dollops
Drop generous spoonfuls of the biscuit dough all over the fruit, spreading them slightly but leaving some gaps so the juices can bubble up and peek through as the Summer Peach and Blueberry Cobbler bakes. If you’d like a little sparkle, sprinkle coarse sugar on top for extra crunch and visual appeal.
Step 5: Bake to Perfection
Place your cobbler in the preheated oven and bake for 35–40 minutes. You’ll know it’s ready when the biscuit topping is deeply golden and crisp, and the fruit is bubbling merrily around the edges. Let the cobbler cool for 10–15 minutes before serving—this brief wait helps the filling set just enough (and builds delicious anticipation!).
How to Serve Summer Peach and Blueberry Cobbler
Garnishes
When it comes to finishing touches, a scoop of vanilla ice cream or a dollop of freshly whipped cream takes this cobbler completely over the top. The cold and creamy garnish melts right into the warm fruit and biscuit, creating dessert alchemy. Even a drizzle of pouring cream or a few fresh mint leaves can brighten each serving beautifully.
Side Dishes
This cobbler absolutely shines on its own, but consider serving it with a platter of sliced summer melon or a fruit salad for a lighter contrast. A cup of strong iced coffee, cold brew, or herbal iced tea makes the perfect pairing, balancing the dessert’s sweetness with a refreshing finish.
Creative Ways to Present
For a fun twist, try baking Summer Peach and Blueberry Cobbler in individual ramekins for portioned desserts that look oh-so-charming at parties or gatherings. For a rustic feel, serve it in the baking dish at the table and let everyone help themselves. You can even layer warm cobbler in mason jars with ice cream for a portable picnic treat that’s as cute as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply cover the baking dish or transfer the cobbler to an airtight container. It keeps beautifully in the refrigerator for up to 3 days. The biscuit topping may soften a bit, but the flavors only deepen and meld together, making each spoonful just as delightful the next day.
Freezing
To freeze, first let the cobbler cool completely. Wrap the baking dish tightly with plastic wrap and then with foil, or use a freezer-safe container with a secure lid. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy the taste of summer again, simply thaw it overnight in the fridge before reheating.
Reheating
To reheat, cover loosely with foil and warm in a 350°F (175°C) oven for about 15–20 minutes, until heated through. You can also zap individual servings in the microwave for 30 seconds to 1 minute, though the topping will be a bit softer. Add a fresh scoop of ice cream and you’ll be in heaven all over again.
FAQs
Can I use frozen fruit in Summer Peach and Blueberry Cobbler?
Absolutely! If you can’t get your hands on fresh peaches or blueberries, frozen fruit makes a wonderful substitute. There’s no need to thaw it, just toss straight from the freezer with the sugar, lemon, vanilla, and cornstarch and prepare as directed. The cobbler will still be bursting with flavor and color.
How do I peel peaches easily for the cobbler?
The quickest method is to score a shallow “X” on the bottom of each peach and briefly dunk them in boiling water for 15–30 seconds. Transfer to an ice bath, and the skins should slide right off with gentle pressure—making prep for Summer Peach and Blueberry Cobbler a total breeze.
Can I make this cobbler dairy-free?
Yes! Substitute your favorite non-dairy butter and use a plant-based milk (with a splash of lemon juice to mimic buttermilk’s tang). The results are still tender and delicious, meaning even more friends can enjoy this celebratory dessert.
What’s the difference between a cobbler and a crisp?
A cobbler typically features a biscuit-like dough dropped or spread over fruit (like in this Summer Peach and Blueberry Cobbler), while a crisp has a crumbly topping made with oats, butter, and sugar. Both are tasty, but the textures are quite distinct—biscuit fans will love this recipe!
Can I use other fruits in this cobbler?
Definitely! This is a great base for mixing in other favorites—try swapping in nectarines, raspberries, or blackberries for a personal spin. The core flavors of Summer Peach and Blueberry Cobbler are versatile enough to play well with all sorts of summer bounty.
Final Thoughts
This Summer Peach and Blueberry Cobbler is everything we adore about baking with summer fruit: juicy, bright, impossibly easy, and packed with a sense of nostalgia. I can’t wait for you to try it and make it your own family tradition. Gather your prettiest peaches and bluest berries—the season is short, so don’t let this warm, golden celebration pass you by!
Print
Summer Peach and Blueberry Cobbler Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of summer with this delightful Peach and Blueberry Cobbler. This classic dessert combines juicy peaches and plump blueberries, topped with a sweet, biscuit-like crust. Serve it warm with a scoop of vanilla ice cream for the perfect treat.
Ingredients
Fruit Filling:
- 4 cups fresh peaches (peeled and sliced)
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Biscuit Topping:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ½ cup buttermilk
- ⅓ cup unsalted butter (melted)
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Fruit Filling: In a large bowl, combine the peaches, blueberries, ½ cup sugar, lemon juice, vanilla extract, and cornstarch. Toss to coat evenly, then pour into a greased 9×9-inch baking dish.
- Make the Biscuit Topping: In another bowl, whisk together the flour, baking powder, baking soda, salt, and ¼ cup sugar. Stir in the buttermilk and melted butter just until combined.
- Assemble and Bake: Drop spoonfuls of the batter over the fruit, leaving some gaps for the fruit to bubble through. Sprinkle coarse sugar on top if desired. Bake for 35–40 minutes until golden brown and bubbly. Let cool before serving.
Notes
- Frozen fruit can be used—do not thaw before baking.
- Serve warm with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
