Fresh Peach and Blueberry Cobbler – You know those desserts that just scream “comfort”? This Fresh Peach and Blueberry Cobbler is exactly that. Juicy, ripe peaches and sweet blueberries baked under a buttery, crumbly topping with just a hint of cinnamon and brown sugar. It’s like summer in a dish. And guess what? It’s incredibly simple to make—no fuss, just pure, delicious goodness. You’ll want to grab a spoon and dive right in. Oh, and don’t forget the ice cream on top. Trust me, it’s the perfect finishing touch!
The first time I made this cobbler, I had a fridge full of peaches and blueberries that needed to be used up, like, ASAP. You know how it is—fruit starts looking a little too ripe and you’re like, “Okay, what now?” So, I threw them together in this cobbler, not really expecting much. But as soon as it hit the oven, the smell alone had my husband wandering into the kitchen, asking, “What’s that?” When I told him it was peach and blueberry cobbler, he looked at me like I’d just said magic words. And let me tell you, when it came out all golden and bubbly, he wasn’t the only one excited—our kid practically inhaled their first bite. Now, it’s our go-to summer dessert. It’s one of those recipes that just sticks with you, you know? You make it once, and suddenly it’s the dish everyone’s asking for at family get-togethers.
What makes this Fresh Peach and Blueberry Cobbler truly special?
This cobbler hits all the right notes. The peaches and blueberries get so soft and juicy while they bake, creating this beautiful, sweet sauce that bubbles up around the cobbler topping. And that topping? It’s golden, buttery, and has just the right amount of sweetness with a hint of cinnamon to balance out the fruit. Plus, it’s easy to make—no need to fuss with dough or complicated techniques. You get all the warmth and comfort of a homemade dessert with minimal effort. Serve it with a scoop of vanilla ice cream, and you’ve got yourself a dessert that feels like a hug in a bowl.
What You Need To Make This Fresh Peach and Blueberry Cobbler Recipe?
Brown sugar: This is what gives the topping that rich, almost caramel-like sweetness. It adds a deeper flavor than regular sugar, which pairs so well with the peaches and blueberries. If you’ve only got white sugar on hand, it’ll still work, but the brown sugar just brings a little something extra, you know?
Baking mix (like Bisquick): This is our secret weapon here. It makes the whole process so much easier because we’re skipping the fuss of measuring out flour and leavening agents. It’s all right here in one mix! And honestly, it helps make the topping light and fluffy, which is exactly what you want in a cobbler.
Peaches: Fresh, ripe peaches are where it’s at. When they’re in season, they bring that natural sweetness and juiciness to the cobbler. Don’t stress too much about peeling them perfectly—it’s rustic! But if they’re a bit overripe, even better. They’ll melt into the filling beautifully.
Blueberries: These little guys add a pop of tartness that balances out the sweetness of the peaches. Plus, they burst when they bake, creating these little pockets of juicy goodness. And if you’ve got a few extra lying around? Throw them in—more berries never hurt anyone!
Unsalted butter: Butter makes everything better, right? Here, it helps the topping get golden and crispy, but still soft enough to soak up all those amazing fruit juices. Make sure it’s cold when you mix it in so you get those perfect little crumbles that turn into the best cobbler topping.
Cinnamon & vanilla: These two are like a dynamic duo of flavors. A little cinnamon in the topping gives it warmth and that cozy feeling we all love. And vanilla just ties everything together, making the whole dish smell incredible while it’s baking. It’s subtle, but it makes a difference!
Steps To Make Fresh Peach and Blueberry Cobbler:
Preheat your oven to 375°F. Grab a 9×13 glass baking dish, give it a quick spray with cooking oil, and set it aside.
Get the peaches and blueberries ready. First, peel and slice up your peaches—no need to stress about perfection here. Toss the sliced peaches and blueberries in a mixing bowl with the sugar and flour (or baking mix). Give it all a good stir so everything’s nicely coated.
Pop the fruit in the oven. Pour the fruit mixture into your prepared baking dish and slide it into the oven for about 10 minutes. This gives the fruit a head start and helps bring out all that juicy goodness.
Now, onto the cobbler topping. While the fruit is getting nice and warm, grab another bowl and mix together the baking mix, brown sugar, baking powder, cinnamon, and a pinch of salt. Add the chilled butter and use a fork or pastry blender to cut it into the mix until you’ve got a nice, crumbly texture. Then pour in the milk and vanilla, and stir it all together until it’s just combined.
Time to bring it all together. After the fruit has baked for 10 minutes, pull it out of the oven. Spoon the cobbler topping over the fruit in little dollops—don’t worry about making it look perfect. The more rustic, the better!
Bake it to perfection. Slide the dish back into the oven and bake for another 45 minutes, or until the topping is golden brown and the fruit is bubbling up around the edges.
Let it cool (if you can wait). Once it’s out of the oven, let the cobbler rest for 5-10 minutes. This helps everything set a bit, but honestly, it’s hard not to dive right in. Serve it warm, preferably with a scoop of vanilla ice cream on top for that extra something special!
Tip:
Here’s a little trick to make this cobbler even better: mix up the fruit! While peaches and blueberries are a killer combo, you can totally swap in other fruits depending on what you have on hand. Raspberries, blackberries, or even a mix of stone fruits like nectarines or plums would work great here. Just keep the total amount of fruit the same, around 12 cups, so the balance stays right. And if your fruit is on the tart side (like using raspberries), you might want to sprinkle an extra tablespoon or two of sugar to keep that sweetness spot on. Also, don’t skip letting the cobbler sit for a few minutes after baking—this gives the juices time to thicken a bit, so you get that perfect bite of sweet, juicy fruit under the buttery, crumbly topping. Trust me, it’s worth the wait!
Frequently Asked Questions:
Can I use frozen fruit instead of fresh?
Totally! Frozen fruit works just fine. The key is to thaw it first and then drain off any extra liquid. You don’t want your cobbler turning into a soupy mess, right? Thaw, drain, and you’re good to go. The flavor will still be amazing, and your topping will stay nice and crisp.
What if I don’t have Bisquick or a baking mix on hand?
No biggie! You can whip up your own version with just a few pantry staples. Mix together 2 cups of flour, a tablespoon of baking powder, a pinch of salt, and a little sugar—boom, you’ve got your own DIY baking mix. It’ll work like a charm in the recipe and nobody will be the wiser.
Can I make this cobbler ahead of time?
Absolutely, you can! You can prep the fruit filling and the topping ahead, keep them separate, and then just assemble and bake when you’re ready. It’s best when it’s fresh out of the oven, bubbling and golden, but if you’ve got leftovers, just warm them up in the oven to bring back that crisp topping. Nothing beats fresh cobbler, but reheated is still pretty darn good!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fresh Peach and Blueberry Cobbler
Ingredients
Crumb Topping:
- 1/2 c brown sugar
- 2 c baking mix I used Bisquick
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 10 tbsp unsalted butter chilled
- 1/2 c whole milk
Peach & Blueberry Cobbler Filling:
- 8 c fresh ripe peaches, peeled, pitted, and sliced
- 4 c fresh blueberries
- 1/4 c granulated sugar
- 2 tbsp flour or baking mix I like using baking mix for a little extra fluff
Instructions
Prepare the Peaches & Blueberries:
- Preheat your oven to 375°F. Grab a 9x13 glass baking dish, give it a good spray with some cooking oil, and set it aside for later.
- Now, onto the fruit! Peel and slice up those ripe peaches—it doesn’t have to be perfect, just get them ready. Toss them in a mixing bowl along with the blueberries, sugar, and flour. Stir it all together until everything’s evenly coated and the fruit looks ready to bake.
- Pour the fruit mixture into your prepared dish, spread it out evenly, and pop it into the oven for a quick 10-minute bake. This helps soften the fruit and brings out all that juicy goodness.
Make the Cobbler Topping:
- While the fruit is doing its thing in the oven, let’s work on the topping. In a medium bowl, combine your baking mix (or flour), brown sugar, baking powder, and cinnamon. Then, grab your chilled butter and cut it into the dry ingredients using a fork or pastry blender until it’s crumbly.
- Next, pour in the milk and vanilla extract. Give it a stir just until everything’s combined, and you’ve got a lovely, rustic cobbler topping ready to go.
Assemble & Bake:
- Once the peaches and blueberries have had their 10 minutes in the oven, pull them out and start dropping spoonfuls of the cobbler topping over the fruit. No need to be precise here—just dollop it on.
- Slide the dish back into the oven and bake for another 45 minutes, or until the topping is golden and crispy, and the fruit is bubbling up around the edges.
- When it’s done, take it out and let it cool for about 5-10 minutes. Trust me, waiting is the hardest part, but it helps everything set just right before you dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
