Blueberry Peach Cobbler

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Blueberry peach cobbler bursts with juicy, fresh peaches and the sweet pop of blueberries under a tender, golden brown cobbler crust. This homey, comforting dessert takes no time to whip up and tastes like pure summer.

Peach blueberry cobbler in a bowl with a scoop of vanilla ice cream

Peach Blueberry Cobbler

Nothing will ever beat the experience of biting into a super ripe summer peach and having the juice run down your chin, but this blueberry peach cobbler is a pretty close second.

This cobbler captures the essence of the best of summer produce under a puffy, tender, sweet cobbler crust. Peaches and blueberries are delightful on their own, but combined, they’re even greater than the already appreciable sum of their parts.

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It can be served warm or room temperature with a scoop of the most perfect homemade ice cream or a glug of fresh cream. Or it can be served cold, scooped into a bowl for breakfast or even straight from the refrigerator spoonful by furtive spoonful as a midnight snack.

peach blueberry cobbler in a bowl

Blueberry and Peach Cobbler

To make this recipe, you’ll need the following ingredients:

  • fresh peaches
  • fresh blueberries
  • lemons
  • white sugar
  • brown sugar
  • cinnamon
  • cardamom (optional)
  • cornstarch
  • flour
  • baking powder
  • salt
  • butter
  • water
sliced fresh peaches and blueberries in a bowl

Blueberry Peach Cobbler

Preheat the oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven.

This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.

Tossing sliced peaches and blueberries together in a mixing bowl with sugar and cinnamon

In a large bowl, combine the peaches, blueberries, and lemon juice. Sprinkle with the white sugar, brown sugar, cinnamon, and cornstarch. Stir to coat and then pour into a 9×13 baking dish.

Bake the fruit filling in the preheated oven for 10 minutes.

While the filling is baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture.

making peach blueberry cobbler topping in a mixing bowl

Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)

scooping cobbler topping over blueberries and peaches

Sprinkle the cobbler topping with the cinnamon sugar topping.

Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

unbaked peach blueberry cobbler in a casserole dish

Notes

Using a cheese-grater to “grate” cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. I can hardly tell a difference and I doubt I’ll ever again peel peaches for a dessert.

FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Peach blueberry cobbler in a bowl with a scoop of vanilla ice cream

Fresh Peach Recipes

Are you looking for more ways to use up a glut of fresh peaches? I envy you!

The quintessential summer flavor combination of peaches and cream has been transformed into cold and creamy scoops of peaches and cream ice cream.

You need just three ingredients to make this homemade peach sauce. The deliciousness begins with ripe, juicy, peaches.

Sweet fresh peaches are baked between layers of brown sugar and oats to form a chewy sweet crust for these Peach Oatmeal Bars.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this Southern peach cobbler is a classic for a reason!

Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon, Homemade Peach Jam has been a staple in our home for about 15 years.

With a sweet, buttery, crispy, cake-like topping and a filling of sweet, warm berries, this Blueberry Cobbler is dessert perfection with a scoop of ice cream on top.

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Peach blueberry cobbler in a bowl with a scoop of vanilla ice cream

Peach Blueberry Cobbler

Blueberry peach cobbler bursts with juicy, fresh peaches and the sweet pop of blueberries under a tender, golden brown cobbler crust.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients 

Peach Filling

  • 8 cups thinly sliced fresh peaches about 7-8 medium-size peaches
  • 2 cups fresh blueberries
  • 1 teaspoon fresh lemon juice
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom optional
  • 2 teaspoons cornstarch

Crust Topping

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons COLD butter grated
  • ½ cup boiling water

Cinnamon Sugar Topping Ingredients

  • cup white sugar
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
  • In a large bowl, combine the peaches, blueberries, and lemon juice. Sprinkle with the white sugar, brown sugar, cinnamon, and cornstarch. Stir to coat and then pour into a 9×13 baking dish.
  • Bake the fruit filling in the preheated oven for 10 minutes. While the filling is baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
  • Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

Notes

Using a cheese-grater to “grate” cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.
It is entirely up to you whether or not you choose to peel the peaches for this cobbler. I can hardly tell a difference and I doubt I’ll ever again peel peaches for a dessert.
FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Nutrition

Calories: 510kcal · Carbohydrates: 86g · Protein: 4g · Fat: 17g · Saturated Fat: 10g · Cholesterol: 45mg · Sodium: 448mg · Potassium: 451mg · Fiber: 3g · Sugar: 59g · Vitamin A: 1015IU · Vitamin C: 9.9mg · Calcium: 84mg · Iron: 2.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Peach blueberry cobbler in a bowl with a scoop of vanilla ice cream

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Karen M. Sheppard says

    Hi Mary, Hot here in Vermont ! Can you give us the substitute measurements for usisng gluten free flour.

    I love your reading reviews !