This delightful peach blueberry cobbler is a comforting, easy dessert that’s become a family favorite! It stars sweet summer peaches and juicy blueberries baked under a golden, buttery crust, flavored with cinnamon and vanilla. Frozen or canned fruit works, too!
Why we love this recipe
How good is a classic peach cobbler? As cookbook authors and creators of this blog for nearly 15 years, Alex and I have whipped up hundreds of desserts, but crisps and cobblers always top our list. They’re super easy, comforting, and oh-so-tasty.
This peach blueberry cobbler came about thanks to some amazing peaches, and it’s already a go-to in our house! We’ve done peach crisp, peach oatmeal, and peach muffins, so it was definitely time for a cobbler. The combo of sweet peaches and tangy blueberries is a match made in heaven. Plus, the topping is like a dreamy mix between a crumble and a biscuit (way better than a cake-like cobbler, if you ask us!). You can make it with fresh or frozen fruit, so it’s great anytime.
What You’ll Need for Peach Blueberry Cobbler
Peach cobbler is awesome, but adding blueberries makes it next-level with a little sweet-tart punch. Perfect for when you’ve got a couple of peaches or both fruits lying around. Here’s what you need and some tips on subs:
- Ripe Peaches: Fresh, in-season peaches are best, but frozen or canned work too. No need to defrost frozen ones, but you might want to add ½ cup of sugar since they can be a bit tart. If you’re using canned, go for no-sugar-added or just use ¼ cup of sugar.
- Blueberries: Fresh is great, but frozen is totally fine, too. No need to defrost! You might want to bump up the sugar a bit if they’re on the tart side.
- Granulated Sugar: We like using granulated sugar with peaches, but brown sugar or maple syrup also work for the filling. For the topping, stick with regular sugar for that perfect texture.
- Cornstarch, Cinnamon, and Lemon: Cornstarch helps thicken up the filling (nobody likes a watery cobbler), while cinnamon and lemon juice/zest add a little extra zing. Try not to skip these if you can!
- All-Purpose Flour, Unsalted Butter, and Egg Yolk: The egg yolk makes the topping extra smooth and rich. If you’ve only got salted butter, just cut the salt in the recipe by half. You can also use a gluten-free 1-to-1 flour swap if needed.
Enjoy baking this sweet treat—it’s one of those desserts that just feels like a hug in a bowl!
Tips for Ripening and Peeling Peaches
Peaches can be a bit tricky, but we’ve got some simple tips to help you out:
- Check Ripeness: Give your peach a gentle squeeze. It should feel a bit soft. If it’s still firm, it needs a few more days to ripen.
- Speed Up Ripening: To ripen peaches faster, pop them in a paper bag with a banana. The banana releases ethylene gas, which helps the peaches ripen quicker. Close the bag and let it sit for 1 to 3 days.
- Peeling Peaches: To peel peaches quickly, drop them in boiling water for 45 seconds, then cool them down and peel off the skin with your fingers. If they’re ripe, you can often just peel the skin off with your fingers or a knife.
Variations and Topping Ideas
This peach blueberry cobbler is a fun dessert you can enjoy all year round with frozen fruit! Here’s how you can mix things up:
- Orange Zest: Add ¼ teaspoon of orange zest to the filling for a citrusy twist.
- Almond Extract: A splash of almond extract (just ⅛ to ¼ teaspoon) adds a nice depth of flavor.
- Bourbon or Amaretto: Stir in 2 tablespoons of bourbon or amaretto for a richer flavor.
- Other Berries: Blackberries, raspberries, or strawberries work great with peaches. If using frozen berries, you might want to use ½ cup of sugar as they can be a bit tart.
- Toppings: Serve with vanilla ice cream, whipped cream, sweetened Greek yogurt, or crème fraîche. Feeling fancy? Try making whipped cream with bourbon or amaretto!
Storing Leftovers
You can keep the cobbler on the counter for up to a day (just cover it at night). After that, pop it in the fridge for up to 4 days. It freezes well too! Just wrap it tightly and freeze for a few months. Reheat in a 350°F oven until it’s bubbly and the topping is crisp.
Dietary Notes
- Vegetarian: This recipe is vegetarian.
- Gluten-Free: Use 1-to-1 gluten-free flour.
- Vegan: Swap out the butter for vegan butter and skip the egg yolk. Add a bit of water if needed to bind the crumbles.
A Few More Peach Recipes
If you’re a fan of peach desserts, you might also like peach crumble, peach cobbler, a beautiful peach galette, or my mom’s famous fresh peach pie. Peach salads, like peach burrata salad, are perfect for summer, and peach ice cream is always a win!
FAQs
- Can I use frozen peaches and blueberries? Yes! Just toss them in without thawing and bump up the sugar to ½ cup.
- Can I substitute the peaches or blueberries with other fruits? Totally! You can swap in raspberries, blackberries, or even apples.
- How do I store leftover cobbler? Keep it in an airtight container in the fridge for up to 3-4 days. Reheat individual servings in the microwave or oven.
- Can I freeze peach blueberry cobbler? Yes! Freeze it for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight and reheat in the oven before serving.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Enjoy baking this peach blueberry cobbler—it’s sure to become a favorite!
