Peach Blueberry Cobbler

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Cobblers are always a hit during the summer, and it’s easy to see why. Imagine warm, bubbling fruit with a buttery biscuit-like topping—it’s a winning combination. To celebrate summer, we’ve brought together sweet, juicy peaches and blueberries in this delightful fruit cobbler. Whether it’s the perfect finish to your cookout or the star of a summer potluck, this dessert will make you the hero of any gathering. Here’s all you need to know to whip up this crowd-pleasing treat:

To peel or not to peel?
When it comes to the peaches, the choice is yours—peel them or leave the skin on. We prefer keeping the skin for added texture and to retain those juicy peach flavors. But if you prefer them peeled, go ahead!

Can I use frozen fruit?
Absolutely! If fresh peaches or blueberries aren’t available, frozen fruit works just fine. Just remember to let the fruit thaw before using it in the recipe.

Serving suggestions.
Is cobbler really complete without a scoop of vanilla ice cream on top? We think not! Add a generous scoop of homemade vanilla ice cream and a sprinkle of cinnamon to elevate this dessert, or enjoy it plain for a simpler treat.

Peach Blueberry Cobbler

Prep Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 8



  • 4 cups sliced peaches 1/8th to 1/4″ thick
  • 3 cups blueberries
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • Juice and zest of 1/2 lemon
  • 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


  • Preheat the oven to 375°F. In a large bowl, mix together peaches, blueberries, sugar, cornstarch, lemon juice, zest, vanilla, cinnamon, and a pinch of salt. Let it sit for at least 10 minutes.
  • Meanwhile, make the topping: In another large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and use your hands to incorporate it into the flour until pea-sized. Stir in buttermilk until just combined.
  • Pour the fruit filling along with all the juices into a 9”x13” pan. Drop large spoonfuls of topping evenly over the fruit.
  • Bake until the top is golden and the peaches are tender, about 45 minutes. Let it cool for 15 minutes before serving. Enjoy!

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