This blueberry peach cobbler combines sweet peaches and juicy blueberries beneath a buttery biscuit topping that’s crisp on the outside and tender in the center. Whether you make it with fresh summer fruit or frozen fruit from the freezer, this easy dessert is always a crowd-pleaser!
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Before You Get Started
A few quick tips will help you make the best blueberry peach cobbler:
- Fresh or frozen peaches and blueberries both work well in this recipe.
- Cornstarch helps thicken the fruit juices and prevents a runny filling.
- Cold butter and cold buttermilk create the most tender biscuit topping.
How to Make Blueberry Peach Cobbler
This easy cobbler comes together with simple ingredients and just a few steps. Here’s how to do it:
Step 1: Prepare the Fruit Filling
In a large bowl, toss the peaches and blueberries with the sugar, lemon zest, lemon juice, and cornstarch.
Let the mixture sit for about 10 to 20 minutes while the fruit begins releasing its juices.
This short resting time helps the flavors blend together and gives the cornstarch a chance to start working.
** Tip: If your fruit is especially juicy, increase the cornstarch slightly for a thicker filling.
Step 2: Transfer the Filling to the Baking Dish
Pour the fruit mixture into a cast iron skillet or baking dish and spread it into an even layer.
The fruit will look like a lot at first, but it cooks down as it bakes.
A cast iron skillet creates a beautiful rustic presentation and holds heat well for serving.
Step 3: Make the Biscuit Topping
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the buttermilk just until a soft dough forms. The less you handle the dough, the lighter and more tender the topping will be.
** Buttermilk Substitute: If you don’t have buttermilk, stir 2 teaspoons of lemon juice into ⅓ cup of milk and let it sit for a few minutes before using.
Step 4: Add the Topping
Drop spoonfuls of dough over the fruit filling, or cut the dough into small squares.
Don’t worry about covering every bit of fruit. Some gaps are exactly what you want in a traditional cobbler.
** Tip: Sprinkle coarse sugar over the top for extra crunch and a bakery-style finish.
Step 5: Bake Until Golden and Bubbly
Bake until the topping is golden brown and the fruit filling is bubbling around the edges.
The biscuit topping should be cooked through and lightly crisp on top.
** Tip: If the topping starts browning too quickly, loosely tent the dish with foil.
Step 6: Rest Before Serving
Allow the cobbler to rest for 5 to 10 minutes before serving.
This gives the fruit juices a chance to thicken slightly and makes the cobbler easier to scoop.
Serving Suggestions
This cobbler is delicious on its own, but a simple topping makes it even better. Pair it with vanilla ice cream, fresh whipped cream, or a drizzle of heavy cream.
Fresh or Frozen Fruit: Which Is Best?
One of the best things about this blueberry peach cobbler is that it works with either fresh or frozen fruit.
- Fresh fruit: Offers the best flavor and texture when peaches and blueberries are in season. Choose ripe peaches that are sweet but still slightly firm.
- Frozen fruit: A convenient year-round option. Use it straight from the freezer without thawing first. Increase the cornstarch to 3 tablespoons and plan for an extra 5-10 minutes of baking time.
- Canned peaches: Not recommended for this recipe, since they tend to be too soft and can break down in the filling.
Make-Ahead and Storage Tips
This cobbler is easy to prepare ahead and stores well.
Make Ahead: Prepare the fruit filling several hours ahead and refrigerate until ready to bake.
Storage: Refrigerate leftovers for up to 4 days.
Freezing: Freeze baked cobbler for up to 3 months.
Reheating: Warm in a 350°F oven until heated through.
Frequently Asked Questions
Do I need to peel the peaches?
No. Peach skins soften as they bake, so peeling is completely optional.
Can I use frozen fruit?
Yes. Use frozen peaches and blueberries straight from the freezer without thawing.
Why is my cobbler runny?
Usually the fruit released extra juice or there wasn’t enough cornstarch to thicken the filling.
Can I use other berries?
Absolutely. Blackberries, raspberries, and strawberries all work well in this recipe.
More Peach and Blueberry Desserts
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Blueberry Peach Cobbler
Ingredients
For the Filling
- 6-8 cups peeled and sliced fresh peaches (about 7-8 medium peaches) (or about 2 lbs. frozen, sliced peaches)
- 2 cups fresh blueberries (or substitute with frozen blueberries)
- ⅓ cup granulated sugar
- Grated zest and juice of 1 lemon
- 2 ½ tablespoons cornstarch
For the Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons (¾ stick) cold salted butter, cubed
- ⅓ cup cold buttermilk, or more if needed
- Coarse sugar
- Optional, for serving: vanilla ice cream
Instructions
- Preheat the oven to 425°F.
Prepare the Filling
- In a large bowl, combine peaches, blueberries, sugar, lemon zest, lemon juice and cornstarch. Let the mixture sit for 10-20 minutes.
- Transfer the peach mixture to a 12-inch cast iron skillet or a 9 x 13-inch baking dish.
Prepare the Topping
- In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. Using a pastry blender, fork, or your fingers, work in the butter until it’s in pea-sized pieces. Add the buttermilk, stirring gently just until dough forms. If the mixture seems too dry, stir in a little bit more buttermilk.
- Drop 8 biscuit-sized dollops of the mixture on top of the peaches. Sprinkle with coarse sugar.
- Bake until the top is golden brown and the filling is bubbly, about 25-30 minutes for fresh fruit (or 30-35 minutes for frozen fruit). If the top starts to get too dark before the filling is done or the biscuits are cooked through, tent loosely with foil. Let rest for 5-10 minutes. Serve with ice cream, if desired.
Notes
- Fresh or frozen peaches and blueberries both work well.
- Do not thaw frozen fruit before using.
- Increase cornstarch to 3 tablespoons when using frozen fruit.
- Peach skins can be left on or peeled.
- Cold butter creates the flakiest biscuit topping.
- Don’t overmix the dough.
- Sprinkle coarse sugar on top for extra crunch.
- Tent loosely with foil if the topping browns too quickly.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze baked cobbler for up to 3 months.
Nutrition
Originally published in June, 2021, this post was updated in July, 2026.
What a timely post! I had gotten my hands on some peaches that ripened more quickly than I expected and along came this recipe. So I made this last night and the whole family loved it! Now I’m gonna run and get us more peaches before it’s too late in the year! This will be a summer staple from now on.
The picture is also very appetizing! Shows that there is a middle ground between the warm, homely American farmhouse atmosphere that used to be this site’s trademark, which I loved because it made me want to cook every recipe you posted, and the plain, sanitized shots on the newer ones – if a change was desired by the stylists.
We’re so glad you found our recipe, Marie! We’re happy to hear you enjoy the photography as well.