Peach Blueberry Cobbler Recipe
Introduction
This Peach Blueberry Cobbler is a delightful balance of sweet, juicy fruit and a tender, biscuit-like topping. Perfect for summer gatherings or a cozy dessert, it’s easy to make and full of fresh flavor.
Ingredients
- 4 cups peaches, sliced 1/8 to 1/4 inch thick
- 3 cups blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 lemon, juiced and zested
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of kosher salt
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) cold butter
- 2/3 cup buttermilk
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine the sliced peaches, blueberries, 1/2 cup sugar, cornstarch, lemon juice and zest, vanilla extract, cinnamon, and a large pinch of salt. Toss gently and let the mixture sit for at least 10 minutes to allow the flavors to meld and the fruit to release juices.
- Step 2: While the fruit rests, prepare the topping. In another large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter and use your hands to cut it into the flour mixture until pea-sized pieces form. Stir in the buttermilk just until combined without overmixing.
- Step 3: Pour the fruit filling and any juices into a 9×13-inch baking pan. Drop large spoonfuls of the topping evenly over the fruit. Bake in the preheated oven until the topping is golden and the peaches are easily pierced with a knife, about 45 minutes.
- Step 4: Remove from the oven and let the cobbler cool for about 15 minutes before serving. This allows the juices to thicken slightly and the flavors to settle.
Tips & Variations
- For extra depth, sprinkle a little nutmeg into the fruit mixture along with cinnamon.
- Swap out the blueberries for blackberries or raspberries if desired.
- Use chilled sparkling water instead of buttermilk for a lighter, crispier topping.
- If fresh peaches aren’t available, frozen sliced peaches work well; just thaw them before mixing.
Storage
Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through or enjoy cold. The topping may lose some crispness after refrigeration but will still taste delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cobbler ahead of time?
You can prepare the fruit filling and topping separately and store them in the refrigerator for a few hours before baking. Bake just before serving to retain the best texture.
What can I use if I don’t have buttermilk?
For a buttermilk substitute, mix 2/3 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use as directed.
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Peach Blueberry Cobbler Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Peach Blueberry Cobbler is a luscious and comforting dessert featuring fresh, juicy peaches and sweet blueberries topped with a golden, tender biscuit crust. Balanced with a hint of cinnamon and vanilla, and brightened by lemon zest and juice, this cobbler is perfect for any occasion, served warm with a scoop of vanilla ice cream or on its own.
Ingredients
Fruit Filling
- 4 cups peaches, sliced 1/8th to 1/4 inch thick
- 3 cups blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 lemon, juiced and zested
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- Pinch kosher salt
Topping
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) cold butter
- 2/3 cup buttermilk
Instructions
- Prepare the Fruit Filling: Preheat the oven to 375°F. In a large bowl, combine the sliced peaches, blueberries, granulated sugar, cornstarch, lemon juice and zest, vanilla extract, cinnamon, and a large pinch of kosher salt. Toss everything gently to coat the fruit evenly. Let the mixture sit for at least 10 minutes to allow the flavors to meld and the cornstarch to start thickening the juices.
- Make the Cobbler Topping: While the fruit is resting, in another large bowl whisk together the all-purpose flour, sugar, baking powder, and kosher salt. Cut the cold butter into small cubes and use your hands to work the butter into the flour mixture until it resembles coarse peas. Stir in the buttermilk just until the dough comes together; avoid overmixing to maintain a tender crumb.
- Assemble and Bake: Pour the prepared fruit filling and all accompanying juices into a 9-inch by 13-inch baking dish. Drop large spoonfuls of the biscuit topping sporadically over the fruit to cover the surface unevenly. Place the dish in the preheated oven and bake until the topping is golden brown and the peaches are tender when pierced with a knife, about 45 minutes.
- Cool and Serve: Remove the cobbler from the oven and let it cool for about 15 minutes to set the filling slightly before serving. Enjoy warm, optionally with ice cream or whipped cream.
Notes
- Use ripe but firm peaches to prevent the filling from becoming too mushy.
- For a dairy-free version, substitute the butter and buttermilk with plant-based alternatives and lemon juice.
- The cornstarch ensures a thick, not runny, fruit filling.
- Make sure the butter is very cold for the topping to create a flaky texture.
- Allowing the fruit filling to sit before baking enhances the flavor and helps the juices thicken.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peach blueberry cobbler, fruit cobbler, summer dessert, baked dessert, biscuit topping, fresh fruit dessert
