Peach and Blueberry Cobbler

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Peach and Blueberry Cobbler

Few desserts evoke summer quite like peach and blueberry cobbler. When ripe peaches meet plump blueberries under a golden, tender biscuit topping, each bite offers a balance of sweet, tart, and buttery flavors. Whether you’re planning a backyard gathering or looking for a comforting treat after a long day, this homestyle cobbler deserves a regular spot in your warm-weather baking rotation.

What Makes Peach and Blueberry Cobbler Special

A great cobbler is more than the sum of its parts. At its core, it’s a celebration of seasonal produce. Firm yet juicy peaches contrast with the burst of blueberries for a filling that bubbles and thickens in the oven. The topping pulls double duty—crisp and slightly crumbly at the edges, soft and cake-like beneath. Cobbler travels well, makes use of both fresh and frozen fruit, and can be finished with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Key Ingredients and Why They Matter

Fresh, ripe fruit forms the heart of this cobbler. Here’s what you’ll use and why each item plays a role:

• Peaches: Go for ripe, unblemished peaches. Firm peaches hold their shape during baking and deliver the right level of juiciness.
• Blueberries: Fresh blueberries offer a pop of color and a tart bite. Frozen berries work, too—there’s no need to thaw them beforehand.
• Sugar: Pulls juices from the fruit and balances tartness. It also aids in browning the topping.
• Cornstarch: Thickens the fruit filling so it’s luscious rather than runny. This helps create that glossy, jammy texture in every spoonful.
• Lemon Juice and Zest: Brightens the flavors and keeps the filling lively. Zesting before juicing makes it easier.
• Vanilla Extract: Gives warm undertones that complement both peaches and berries.
• Cinnamon: Adds a mild spice that pairs well with stone fruit.
• All-purpose Flour: Makes for a classic, tender biscuit topping.
• Baking Powder: Allows the topping to lift and develop a soft crumb.
• Cold Butter: Chilled butter incorporated into the topping creates flaky layers and a rich finish.
• Buttermilk: Adds tang and tenderness; helps the biscuit rise with a gentle crumb.
• Salt: Heightens all the flavors and balances sweetness.

Step-by-Step Recipe

Below you’ll find clear, organized steps to walk you through every part of the recipe.

Ingredient List

For the Filling:

• 4 cups sliced peaches (about 6 medium)
• 2 cups blueberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

For the Cobbler Topping:

• 1½ cups all-purpose flour
• ¼ cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• ⅔ cup cold buttermilk

For Serving (optional):

• Vanilla ice cream
• Whipped cream

Preparation Steps

1. Prepare the Fruit Filling

Combine sliced peaches and blueberries in a large mixing bowl. Sprinkle with sugar, cornstarch, lemon juice, lemon zest, vanilla, and cinnamon. Gently toss everything together until the fruit is evenly coated and set aside. Allowing the mixture to rest lets the juices develop, thickening in the oven.

2. Preheat and Prep the Pan

Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray, making sure the corners are coated to prevent sticking.

3. Make the Biscuit Topping

In a separate bowl, whisk flour, sugar, baking powder, and salt until combined. Add cold, cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with a few larger pea-sized pieces.

Pour in the cold buttermilk and stir gently. Mix only until the dough comes together—overmixing can make the biscuits tough. The dough will feel thick but still slightly sticky.

4. Assemble the Cobbler

Give the fruit mixture a quick stir and pour it into your prepared baking dish. Spread the fruit into an even layer. Using a large spoon or cookie scoop, drop the biscuit dough over the fruit, spacing the mounds evenly. It’s fine if some fruit peeks through.

5. Bake

Slide the cobbler into the preheated oven. Bake 40–50 minutes, or until the fruit is bubbling around the edges and the topping is deep golden brown. If you notice the topping browning too quickly, tent the pan loosely with foil for the final 10 minutes.

6. Cool and Serve

Set the dish on a wire rack and let it cool 15–20 minutes. The juices thicken as it stands, making for cleaner servings. Serve warm with ice cream or whipped cream if desired.

Tips for Peach and Blueberry Cobbler Success

Even simple recipes can benefit from a few practical tips:

• Choose ripe, firm fruit: Look for peaches that yield slightly to gentle pressure. Avoid rock-hard or overly mushy fruit.
• Easily peel peaches: Score an “X” on the bottom, blanch in boiling water for 30–45 seconds, then plunge into an ice bath. The skins slip right off.
• Uniform slicing: Cut the peaches into slices no thicker than ½ inch so they cook evenly.
• Chill the butter: Work quickly when making the topping. Cold butter yields a tender, flaky texture.
• Don’t overmix: Stop mixing your biscuit dough as soon as it comes together. Lumps are fine.
• Extra crunch: Sprinkle coarse or raw sugar over the topping before baking for a crisp finish.
• Try flavor twists: Experiment with nutmeg, cardamom, or almond extract in the filling, or stir finely chopped nuts into the topping.

Using Fresh or Frozen Fruit

You can make this cobbler even when peaches aren’t in season. Substitute canned (drained) or frozen (thawed and drained) peaches. Frozen blueberries work straight from the freezer. The result is slightly juicier but every bit as flavorful.

Cobblers vs. Crisps vs. Crumbles

Curious about what sets cobblers apart? Cobblers feature a biscuit or cake-like topping dropped over fruit. Crisps have a crumbly, oat-based topping. Crumbles are similar to crisps but without oats. Each offers a different texture contrast with the bubbling fruit.

Suggested Serving Ideas

Peach and blueberry cobbler is delightful on its own, but here are a few simple serving upgrades:

• Vanilla ice cream contrasts the warm fruit perfectly.
• Lightly sweetened whipped cream adds a cool finish.
• Sprinkle cinnamon sugar over the finished cobbler for extra flair.
• Serve alongside hot coffee or iced tea for a classic Southern touch.

Storing and Reheating

Cobblers are best eaten warm out of the oven but leftovers hold up well.

Refrigeration: Cool the cobbler, then cover tightly and refrigerate for up to 5 days.

Freezing: Once fully cooled, wrap the whole dish (or individual squares) in plastic and foil. Freeze up to 3 months. Thaw overnight in the fridge.

Reheating: To rewarm the whole cobbler, cover with foil and bake at 350°F for 20–25 minutes. Reheat individual portions in the microwave for 30–60 seconds.

Frequently Asked Questions

Can I use white peaches or nectarines? Yes. Both work well—just peel and slice as you would yellow peaches.

Can I reduce the sugar? If your fruit is especially sweet, try cutting 2–4 tablespoons from the filling. Be mindful that sugar also helps with texture and browning.

Will gluten-free flour work for the topping? Substitute your favorite cup-for-cup gluten-free blend. The result might be a bit more crumbly, but the flavor will still shine.

How far ahead can I make cobbler? Prepare and assemble the cobbler up to the baking step. Cover and refrigerate up to 12 hours. Bake just before serving for the best texture.

Nutritional Table (per serving, based on 10 servings)

Conclusion

Peach and blueberry cobbler captures everything good about summer produce in one easy dish. With its bubbling fruit and golden topping, this classic dessert brings comfort and crowd-pleasing flavor to any table. From a weeknight craving to family celebrations, the cobbler adapts to your moments and your pantry. Next time stone fruit is in season, reach for this recipe, and savor the best summer has to offer.