This blueberry peach cobbler has a spiced, warm blueberry peach filling topped with a sweet buttery crunchy top. It’s an easy, summer dessert that can be made in less than an hour without any fuss.
I am such a fan of cobblers and crisps! They're such an easy way to get a fruity dessert made with minimal effort, skill or equipment. AND, the perfect way to use peaches or blueberries that are past their prime.
For more fruity cobblers or crisps try my blackberry and apple crumble or my brown butter peach crisp.
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Why You Will Love This Recipe
- Easy: All you need is mixing bowls and basic pantry ingredients to make this.
- Peaches & Blueberries: Sweet peaches and blueberries turn jammy and tender under a crisp, buttery topping.
- Small Batch: This is a smaller batch recipe, and you can even half it and turn it into a cobbler for 2-4 people.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Sugars: You will use both granulated and brown sugar in the filling and the topping.
- Flour: I used all-purpose flour, but gluten free would work great in this also.
- Buttermilk: I love using buttermilk in my baking for the added fat and flavor, but using regular milk works great too!
- Butter: I am a salted butter girl, but unsalted is great too. No need to alter the remaining salt.
- Peaches: This will turn out best with fresh peaches, but I have instructions down below if you need to use frozen or canned.
- Lemon juice: This helps brighten the fruit flavor, but is not necessary. If you don't have a fresh lemon I would skip it!
- Cornstarch: This will help thicken the juices from the fruit so your cobbler isn't soupy.
Step by Step Instructions
- Step 1: In a medium mixing bowl, whisk together sugar, brown sugar, baking powder, salt and flour. Add the cubed cold butter, work the butter into the dry mixture, leaving chunks of butter. Mix in the buttermilk and set aside.
- Step 2: In another large bowl mix together the sliced peaches, blueberries and lemon juice. Mix in both sugars, cornstarch, cinnamon, salt and vanilla.
- Step 3: Pour blueberries and peaches with all their juices into baking dish and top with the cobbler topping. Sprinkle with turbinado sugar.
- Step 4: Bake for 35-45 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges. Allow to set and cool slightly before serving.
Expert Baking Tips
- If you can't use fresh peaches, frozen or canned will work for this recipe. If using frozen peaches, thaw them first, and drain any excess juice. If using canned peaches, I suggest using peaches that are canned in juice (not syrup) and also draining them first. I usually drain and then set on a paper towel to collect extra moisture.
- If using frozen blueberries you can add them frozen.
- I love adding the turbinado sugar to the top for some extra crunch. But it's definitely not necessary. If you buy it and want to use it in other recipes I consider it to be the hidden gem in my staple chocolate chip cookie recipe.
FAQ
Yes! Just sub in 1:1 gluten free flour and no other substitutions need to be made.
Yes, raspberries, blackberries or strawberries would also work great! Or do a mix of all of them if preferred.
Storing & Freezing
Blueberry Peach Cobbler can be wrapped tightly with saran wrap or tinfoil and stored in the fridge for 3-4 days. You can also store it in an airtight container in the freezer for 3 months. Just make sure you allow it to get to room temperature before reheating or serving.
You can reheat your cobbler in the oven for 10-15 minutes at 350. Or you can also place single servings into the microwave for a quick 20-30 seconds to rewarm.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Blueberry Peach Cobbler
Ingredients
For the Topping:
- ⅓ cup (66.67 g) granulated sugar
- 2 tablespoons (24 g) brown sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (140 g) all purpose flour
- ½ cup (113.5 g) cold salted butter, cubed
- ⅓ cup (80 g) buttermilk or regular milk
- 2 tablespoons turbinado sugar for topping
For the Filling:
- 3 large peaches peeled and sliced
- 1¼ cups (185 g) blueberries
- 2 teaspoons lemon juice
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) brown sugar
- ½ teaspoon (0.5 teaspoon) salt
- 1½ tablespoons (1.5 tablespoons) cornstarch
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 350°F. Spray or butter a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.
- In a medium mixing bowl, whisk together sugar, brown sugar, baking powder, salt and flour. Add the cubed cold butter, work the butter into the dry mixture, leaving chunks of butter. Mix in the buttermilk and set aside.
- In another large bowl mix together the sliced peaches, blueberries and lemon juice. Mix in both sugars, cornstarch, cinnamon, salt and vanilla.
- Pour blueberries and peaches with all their juices into baking dish and top with the cobbler topping. Sprinkle with turbinado sugar.
- Bake for 35-45 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges. Allow to set and cool slightly before serving.
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