Peach and Blueberry Cobbler

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Peach and Blueberry Cobbler: The Essential Summer Dessert

Few desserts capture the heart of summer quite like a peach and blueberry cobbler. This dish is a blend of tender fruit, a golden, biscuit-like topping, and sweet, tangy flavors you’ll crave long after the season ends. Whether you want something comforting for a backyard cookout, a sweet finale to a picnic, or a reason to visit the farmer’s market, this cobbler fits any summer moment.

In this guide, I’ll walk you through every step of creating a perfect peach and blueberry cobbler. You’ll learn how to select and prepare your fruit, how to achieve the ideal topping, and a few tricks to make the flavors and textures truly stand out. Let’s get into the details.

Why Peach and Blueberry Cobbler?

The appeal of this dessert comes from its simplicity. Each spoonful features warm, juicy fruit and fluffy, golden topping. The contrast in textures—soft fruit, crisp edge, and tender biscuit—keeps every bite interesting. Using both peaches and blueberries brings balance: peaches provide mellow sweetness; blueberries add tart bursts and a beautiful color. If you’ve ever hesitated between a peach or berry dessert, this combination gives you both.

Seasonal fruit also shines here. Peaches and blueberries reach their peak in midsummer, but with a few adjustments, you can make this cobbler almost any time of year. The flexibility to swap in canned or frozen fruit makes it an all-season favorite.

Ingredients Explained

Selecting quality ingredients is the first step to an exceptional cobbler. Here’s what you’ll need and why.

For the Filling

• Peaches (fresh, ripe): Choose peaches that yield gently to touch and carry a sweet aroma. If off-season, canned (drained) or frozen (thawed) peaches work too.
• Blueberries: Plump and deep blue berries add pops of tartness. Frozen blueberries are also suitable.
• Granulated Sugar: Sweetens the filling and draws out juices, forming a syrupy base.
• Cornstarch: Thickens the filling so it isn’t runny after baking.
• Lemon Juice and Zest: Lifts the flavor and balances sweetness. Zest brings a brighter, more complex citrus note.
• Vanilla Extract: Adds warmth and depth.
• Ground Cinnamon: A hint of spice to complement the fruit.

For the Topping

• All-Purpose Flour: The base of the biscuit topping. Unbleached flour gives a heartier texture.
• Baking Powder: Helps the topping rise and become airy.
• Salt: Enhances every flavor.
• Butter: Cold, unsalted butter delivers a buttery crumb.
• Granulated Sugar: Slight sweetness in the dough; optional: coarse sugar for sprinkling.
• Buttermilk: Keeps the topping tender, with a slight tang that complements the fruit.

Ingredient Table

Step-by-Step Instructions

Achieving a perfect cobbler is less about precision and more about method. Here’s how to bring it together.

1. Prepare the Fruit Filling

• Slice your peaches: Peel peaches first. To make peeling easier, score an “X” at the bottom and blanch in boiling water for about 45 seconds; cool in ice water, then peel and slice.
• Mix the filling: In a large bowl, toss peaches and blueberries with the sugar, cornstarch, lemon zest, lemon juice, vanilla, and cinnamon. Stir until the cornstarch dissolves and everything’s coated.
• Rest the mixture: Let sit for 10-15 minutes. This helps the juices start to flow, ensuring a syrupy filling.

2. Make the Cobbler Topping

• Combine dry ingredients: In a new bowl, blend flour, baking powder, salt, and sugar.
• Work in the butter: Cut cold butter into chunks. Add to flour, then use your fingers, a fork, or pastry cutter to rub butter in until the mix resembles coarse crumbs. A few larger pieces are fine—these melt and form pockets, creating the biscuit’s flakiness.
• Add buttermilk: Pour in buttermilk and stir just until moist and combined. Don’t overmix—this keeps your topping light.

3. Assemble

• Prepare the baking dish: Grease a 9×13-inch or similar-sized dish with butter or non-stick spray.
• Layer the fruit: Pour the filling evenly into the dish, scraping out all syrup.
• Dollop the topping: Drop tablespoons of biscuit dough over the fruit, leaving some gaps for bubbling and browning.
• Optional crunch: Sprinkle extra sugar (coarse if possible) on top for a crunchy finish.

4. Bake

• Bake time: 40–50 minutes at 375°F (190°C), or until topping is golden brown and fruit filling is bubbling thickly at the edges.
• Cool: Remove from the oven and let cool for about 20 minutes. The filling thickens as it stands.

5. Serve

Spoon generous portions into bowls. Pair with vanilla ice cream or lightly whipped cream. The contrast between warm fruit and cool cream is classic, but the cobbler stands alone just as well.

Tips and Variations

Getting the Fruit Right

• Choose ripe, but not mushy: Firm peaches lend body after baking. Too-soft fruit can become jammy.
• Even slices: Cut peaches into roughly ½-inch pieces for even cooking.
• Frozen substitutions: Frozen blueberries go in straight from the freezer. Thaw and drain frozen peaches to avoid watery filling.

Topping Texture

• Cold butter: Always use cold butter. This creates steam as it bakes, lifting the biscuit.
• Spread topping evenly: Some gaps and unevenness are fine—that’s the beauty of cobbler.

Flavor Swaps

• Almond extract: Swap half the vanilla for a dash of almond extract for a richer, nutty background.
• Ginger or cardamom: Add 1/4 teaspoon to the filling for a subtle twist.
• Sugar swap: Use brown sugar in the topping for caramel notes.

Make-Ahead and Serving

• **Prepare filling a few hours ahead; refrigerate. Mix the topping just before baking for best lift.
• Room temperature or chilled: This cobbler tastes great warm, at room temperature, or cold the next day.

Storage and Reheating

Cobbler stores well, making it a great dessert for cookouts and parties.

Storing

• Refrigerate: Cool completely, then cover tightly with foil or plastic wrap. Store in the fridge for up to five days.
• Freeze: Wrap the baked, cooled cobbler first in plastic, then foil. Freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

• Oven: Cover with foil and warm at 350°F (175°C) for 20–25 minutes, or until heated through.
• Microwave: For single servings, microwave in a bowl for 1 minute, checking for warmth.

Frequently Asked Questions

Can I use only one type of fruit?

Yes, you can swap peaches or blueberries for other stone fruits, or make a single-fruit cobbler.

Can this recipe be made gluten-free?

Yes. Use a gluten-free all-purpose flour blend for the topping.

What’s the difference between a cobbler and a crisp?

A cobbler has a biscuit or cake-like topping, while a crisp features a crumbly topping made with oats or nuts.

Peach and blueberry cobbler is as forgiving as it is crowd-pleasing. The combination of luscious fruit and buttery topping invites you to take seconds. Every summer has its moments, and this cobbler promises to make them even sweeter.

🖨️ Print

Peach and Blueberry Cobbler

⭐⭐⭐⭐⭐

4.8 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 15 minutes

Cooking Time 50 minutes

Servings 10 servings

Calories 257 cal

This comforting peach and blueberry cobbler is the ultimate summer dessert. The filling is sweet and fruity. The buttery topping takes it over the top.

Ingredients

• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1/2 cup granulated sugar
• 3 cups fresh blueberries
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 4 cups fresh peaches, peeled and sliced 1/8" to 1/4" thick
• 1/2 cup cold unsalted butter, cubed
• juice and zest of 1/2 lemon
• pinch salt
• 2/3 cup buttermilk

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13-inch baking dish. Use butter or cooking spray.
2. In a large bowl, gently toss together the sliced peaches, blueberries, 1/2 cup sugar, cornstarch, lemon juice and zest, vanilla extract, cinnamon, and a pinch of salt. Let the fruit mixture sit for at least 10 minutes. This allows the fruit to release its juices.
3. Meanwhile, make the cobbler topping. Use a separate bowl. Whisk together the flour, 1/4 cup sugar, baking powder, and 1/2 teaspoon salt.
4. Add the cold cubed butter. Work it into the flour mixture by hand. Continue until it resembles coarse crumbs with some pea-sized pieces remaining.
5. Pour in the buttermilk. Stir until the dough just comes together. Do not overmix.
6. Pour the fruit filling into the prepared baking dish. Distribute it evenly.
7. Drop large spoonfuls of the cobbler dough topping. Distribute them all over the fruit.
8. Place the cobbler in the preheated oven. Bake for 40-50 minutes. Bake until the topping is golden brown. Bake until the fruit bubbles around the edges.
9. Remove the cobbler from the oven. Let it cool for 15-20 minutes before serving. This allows the filling to thicken up slightly.
10. Serve the cobbler warm. Add a scoop of vanilla ice cream or a dollop of freshly whipped cream. Enjoy!