Tangy blueberries and sweet, sun-kissed peaches are the highlights of this super simple Blueberry Peach Cobbler with a cinnamon sugar crust.
Blueberry Peach Cobbler
I adore cobblers. They’re one of the simplest desserts you can make that consistently deliver incredible results. And, they’re very forgiving, unlike certain other baked goods.
Peaches are a classic cobbler ingredient and when you pair them with fresh blueberries, they’re positively divine together.
Baking with Peaches
For years, I peeled peaches every time I was working with them in a recipe. One day, I was short on time and skipped it, and what a happy day that was! It turns out that peach skin is so soft that it almost melts into the peaches as they bake.
In the years since I’ve never looked back. I consider peeling peaches optional now. I can hardly tell a difference, so I doubt I’ll ever again peel peaches for a dessert. Anything that saves me a few minutes is a win as far as I’m concerned.
Peach Blueberry Cobbler Recipe
You’ll need the following ingredients to make this recipe:
- sliced peaches
- blueberries
- lemon juice
- sugar
- cornstarch
- cinnamon
Crust Ingredients
- flour
- sugar
- baking powder
- salt
- butter
- water
- cinnamon
Begin by preheating the oven to 425°F. In a large bowl, combine the peaches, blueberries, lemon juice, sugar, cornstarch, and cinnamon. Stir to coat and then pour into a greased 2 quart (8-9″ size) baking dish. Bake for 10 minutes.
While the filling is in the oven, whisk together the flour, brown sugar, baking powder, and salt for the crust. Toss the grated butter into the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
Remove the filling from the oven and spoon the lumpy batter on top of it. (I like to use my smallest cookie scoop to do this.)
Mix together the cinnamon and sugar and sprinkle it onto the cobbler topping.
Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 20-24 minutes. Let cool for 10 minutes.
Serve warm with a scoop of vanilla ice cream, if desired.
Peach and Blueberry Cobbler
If you enjoyed this dessert, then you should definitely check out Chocolate Cobbler. It’s like a molten chocolate lava cake, but better because you can make it enough for the whole family in one casserole dish.
For those who prefer fruit-based cobblers, allow me to direct your attention to this Pear Cobbler. And, this Cinnamon Apple Cobbler is sweet and juicy, loaded with fresh apples, and just the right hint of spices. This is a fall and winter dessert favorite that we enjoy throughout the entire year.
Whenever rhubarb is in season, or if you know a guy who knows a guy and can get it for you out of season, a Strawberry Rhubarb Cobbler is perfect for your next large gathering. I get asked for this recipe all the time.
And, if you just ran out of peaches, but want to use up some blueberries, I highly recommend Blueberry Cobbler, or even a Blueberry Grunt. The grunt has a softer, cakier topping. But, they’re both a treat!
Juicy peaches, cinnamon, and brown sugar bubble merrily beneath an irresistible fluffy crust in this Crockpot Peach Cobbler.
Blueberry Peach Cobbler
Ingredients
Blueberry Peach Filling
- 4 peaches about 4 cups, sliced thin
- 10-12 ounces blueberries about 2 cups
- 1 tablespoon fresh lemon juice
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
Crust Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons butter cold and grated
- ¼ cup boiling hot water
Cinnamon Sugar Topping
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425°F. In a large bowl, combine the peaches, blueberries, lemon juice, sugar, cornstarch, and cinnamon. Stir to coat and then pour into a greased 2 quart (8-9" size) baking dish. Bake for 10 minutes.
- While the filling is in the oven, whisk together the flour, brown sugar, baking powder, and salt. Toss the grated butter into the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
- Remove the filling from the oven and spoon the lumpy batter on top of it. (I like to use my smallest cookie scoop to do this.) Mix together the cinnamon and sugar and sprinkle it onto the cobbler topping.
- Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 20-24 minutes. Let cool for 10 minutes. Serve warm with a scoop of vanilla ice cream, if desired.
Nutrition
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