Fresh Peach and Blueberry Cobbler
This Fresh Peach and Blueberry Cobbler is the kind of dessert that just screams summer comfort. It’s packed with sweet, ripe peaches and juicy blueberries that get all warm and bubbly in the oven. Then you’ve got this golden, buttery topping with a hint of cinnamon that gives the whole thing that perfect sweet crunch. And the best part? It’s ridiculously easy to throw together. In just a little over an hour, you’ll have a dessert that looks impressive but feels like a cozy hug in every bite. Serve it warm with some vanilla ice cream and trust me, people will be asking for seconds!
12 Servings
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
Want to make this cobbler gluten-free? It’s super easy to adjust! All you need to do is swap out the baking mix for a gluten-free version—there are tons of great options out there these days. I’d recommend something like a gluten-free Bisquick or a trusted gluten-free flour blend that’s designed for baking. Everything else in the recipe stays the same, and you’ll still get that delicious, crumbly topping over those juicy, sweet peaches and blueberries. No one will even be able to tell the difference!