Blueberry Peach Cobbler

With juicy, fresh peaches and the sweet pop of blueberries under a tender, golden brown cobbler crust, this peach blueberry cobbler is equal parts hearty and comforting. At my house, this is the kind of dessert we celebrate with all summer long!

I don’t know if anything echoes the feeling of childhood summer joy more than biting into a super ripe summer peach and having the juice run down your chin. And, I know my way around a good fruit dessert.

I’ve got dozens of them, from cobblers to crisps to crunches, ice creams, cakes, and so much more. This recipe for blueberry peach cobbler is probably closest to my traditional southern peach cobbler.

Ingredients and Substitutions

The Filling

The Fruit – I aim for ripe peaches that are still slightly firm and tart, sweet blueberries.

Sugar – Is it really a dessert if you don’t add a little T.L.C. (also known as sugar) to it?

Cinnamon & Cardamom – These spices add a touch of warm flavors to the finished product. The cardamom is optional, but I strongly recommend that you use it!

Lemon Juice – Lemon juice brightens all the flavors and helps to balance the sweetness with its acidity. I always prefer freshly squeezed lemon juice.

Cornstarch – We’re going to use just a bit of this to thicken the fruit filling.

The Topping

Flour – I’m not brand loyal on flour, as I’ve found the differences between them to be fairly negligible. You can use whichever all-purpose flour you prefer.

Baking Powder – This is a leavening agent that helps the topping bake up fluffy and light in the oven.

Butter – I always use salted butter, unless otherwise noted. You need cold butter for the topping, because we want it to melt in the oven. I have more on that in the expert tip for those who are interested in why it works.

Brown Sugar – I love the mild caramel note that brown sugar brings to the mix.

Salt – I only use kosher salt in my recipes, unless otherwise noted.

Water – Boiling water is how you know it’s a cobbler! Truly one of the reasons why cobblers are one of my favorite recipes to make with kids. The boiling water is so confusing to them, and it feels like magic when they see what comes out of the oven.

Sugar & Cinnamon – Cinnamon and sugar add a bit of flavor and lend texture to the crust.

How to Make Blueberry Peach Cobbler

Preheating the Oven: To start, preheat the oven to 425°F.

Preparing the Baking Sheet: I line a large baking sheet with foil and place on the lowest rack in the oven. This will catch any spills and keep your oven clean.

Preparing the Fruit: I wash the peaches and blueberries, then thinly slice the peaches. I also slice and juice the lemon at this stage.

Combining the Filling Ingredients: Place the fruit in a large bowl, then add the sugar, cornstarch, lemon juice, cinnamon, and cardamom (if desired). Stir gently to coat all the fruit.

Baking the Filling: I transfer the fruit to a 9×13 baking dish and pop it into the oven for 10 minutes.

The Dry Ingredients: While the filling bakes, you need to whisk together the flour, brown sugar, baking powder, and salt in a medium-sized bowl.

Grating the Butter: I grate cold butter into the flour mixture, as this is the easiest way I’ve found cut in the butter. Tiny pieces of butter should be dispersed throughout the dry mix.

Adding the Water: I bring the water to a boil in a microwave-safe dish in the microwave, then add it to the dry ingredients. Stir only until just combined, so that your butter stays lumpy in the dough.

Adding the Crust: Remove the baking dish from the oven. I use a small cookie scoop to portion out the batter evenly across the top.

The Final Touch: You’ll want to whisk together the cinnamon and sugar, then sprinkle it over the top.

Baking Again: Return the cobbler to the oven and bake for 20-24 minutes, until the filling is bubbling and the crust is golden brown.

Serving: This is great by itself, but even better with a big scoop of vanilla ice cream.

Serving Suggestions

Warm cobbler was basically built to carry something cold on top. You can get as fancy as you want. Personally, I like to double down on the flavors with my peaches and cream ice cream, because more peaches can never be a mistake. Alternatively, you can dial up the warm spices by using a Philadelphia-style cinnamon spice ice cream.

And on the hottest nights of summer? A scoop of peach sorbet over the cobbler is a lighter option that tastes amazing. You can even keep things simple with just a scoop of whipped cream. Either way, it’s time to grab a spoon and dig in!

Make Ahead & Storage

Make Ahead: The fruit filling can be prepared and frozen in advance. I just transfer the combined ingredients to a zip-top bag and press the air out before freezing. Once I forgot about a batch I’d prepared, and found it in the back of my freezer after a year. It still baked up just fine! Just thaw the bag in the refrigerator. Then you can pour into the baking dish and proceed as normal.

Storage: You can store leftover cobbler in an airtight container. It’ll keep for up to 3 days in the refrigerator, or up to a month in the freezer.

Reheating: For a single serving, I just pop it into the microwave for 30 seconds to a minute, until warmed through. If you’re reheating a larger amount, it can be easier to warm it covered with foil in a baking dish in the oven at 300 degrees.

More Peach Desserts

• Peach Oatmeal Bars
• Peach Coffee Cake
• Peach Crisp
• Peach Sauce
• Peach Crunch
• Peach Cobbler Ice Cream
• Peach Galette
• Pound Cake with Peaches and Almond Glaze
• Peach Crisp Ice Cream

Frequently Asked Questions

{originally published 7/8/24 – recipe notes and photos updated 9/15/26}