There’s nothing better than a warm blueberry peach cobbler fresh from the oven. Sweet, juicy peaches and tart blueberries bubble together under a golden biscuit topping that’s crisp on the outside and soft in the center. It’s the perfect summer dessert, whether you use fresh fruit at its peak or frozen fruit straight from the freezer.
This peach and blueberry cobbler is simple enough for a weeknight treat but special enough to share at potlucks, cookouts, or Sunday suppers. With just a handful of pantry staples and seasonal fruit, you can whip up a crowd-pleasing dessert that tastes like pure Southern comfort!
Why This Blueberry Peach Cobbler Works
You can’t beat a rustic dessert with fresh fruit during the warm summer months. This peach blueberry cobbler recipe is a lovely way to showcase the season’s best produce. And if you don’t have access to fresh fruit, no worries — frozen berries and frozen peaches will also work. I honestly can’t think of a better ending to your next summer meal!
This cobbler checks all the boxes: juicy fruit filling, a topping that’s buttery but not too heavy, and a recipe that comes together easily. The peaches and blueberries balance one another perfectly, and the biscuit topping bakes up golden and crisp. It’s the kind of dessert that feels homemade and special, but still fits into a busy family schedule.
Essential Ingredients (with Tips and Swaps)
- Peaches and blueberries: Fresh fruit is best in the summer, but frozen works just fine. No need to thaw the berries, and you can leave the peach skins on for a shortcut.
- Cornstarch: Helps thicken the juices so your cobbler isn’t runny. If you don’t have cornstarch, tapioca starch or a little flour will work in a pinch.
- Butter and buttermilk: Cold butter and chilled buttermilk make the biscuit topping tender and flaky. No buttermilk? Stir a little lemon juice into regular milk.
- Sugar: Regular granulated sugar sweetens the fruit and topping. For extra crunch, sprinkle coarse sugar or turbinado sugar over the dough before baking.
- Pro Tip: Slice and freeze peaches during the summer, then pull them out months later for a quick cobbler. It’s like a little taste of August on a chilly night.
Step-by-Step Instructions
- Mix the fruit filling. In a big bowl, toss the peaches and blueberries with sugar, lemon zest, lemon juice, and cornstarch. Let it rest for about 10-20 minutes so the juices start to release.
- Make the topping. Stir together flour, sugar, baking powder, and salt. Cut in the cold butter until it looks like pea-sized crumbs. Add buttermilk and stir just until the dough comes together. Don’t overmix or the topping will get tough.
- Assemble. Pour the fruit into a cast-iron skillet or baking dish. Drop spoonfuls of dough on top (rustic dollops are just fine, since the dough will spread in the oven). Sprinkle with coarse sugar.
- Bake. Pop it into a 425° oven until the topping is golden brown and the filling is bubbling. Fresh fruit usually takes 25-30 minutes; frozen fruit might need 30-35.
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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°.
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
- You can use fresh or frozen peaches and blueberries in this cobbler recipe. If you’re using frozen fruit, do not thaw the fruit first. The frozen fruit filling will be more saucy and juicy, but it’s still great. You can also thicken it up a bit by increasing the corn starch to 3 tablespoons. You will likely need to increase the baking time by a few minutes, too.
- Don’t have buttermilk? You can make your own buttermilk for the biscuit topping using regular milk and lemon juice. To do so, stir 2 teaspoons of lemon juice into ⅓ cup of milk. Let sit for a few minutes in the refrigerator, and then use in the recipe as a substitute for the buttermilk.
Nutrition
Flavor Boosters and Variations
- Add cinnamon or nutmeg to the fruit for cozy spice.
- Blackberries, raspberries or diced strawberries would all be delicious additions to the cobbler filling.
- Stir lemon or lime zest into the topping as well for extra brightness.
- Mix in chopped pecans, coconut, or a spoonful of cornmeal for crunch.
- For grown-ups, a splash of bourbon or brandy in the fruit filling adds depth.
- If your kids love cinnamon-sugar, sprinkle a little into the topping before baking (it smells amazing and tastes even better)!
- Instead of a biscuit topping, you can make a Bisquick peach cobbler or a peach cobbler with Jiffy mix.
Serving and Storage Tips
This cobbler is at its very best served warm, straight from the oven with a scoop of vanilla ice cream or a dollop of whipped cream.
Leftovers can sit covered at room temperature for 1 day, or go in the fridge for 3-4 days. Reheat gently in the oven or microwave. You can also freeze portions in airtight containers for up to 3 months.
FAQs
- Can I make blueberry peach cobbler dairy-free or vegan? Yes. Use a plant-based butter and swap the buttermilk for non-dairy milk mixed with a splash of vinegar or lemon juice.
- How do I prevent the fruit filling from being watery? The cornstarch is essential to help thicken the juices that the fruit releases during the baking process.
- Is it okay to skip peeling peaches? Definitely. The skins soften as they bake and add extra color and texture.
- Do peaches need to be soft for cobbler? No, you don’t want super-soft peaches for a cobbler. You’re looking for sweet, ripe fruit that’s still slightly firm. If the peaches are too soft, they will break down into mush when baked. A little bit of texture is good! Frozen sliced peaches are a great alternative to fresh peaches in this dish. I do not recommend using canned peaches, since they are very soft and will not hold up as well.
More Summer Desserts
Easy Blueberry Cobbler
45 minutes mins
Peach Galette
1 hour hr 55 minutes mins
Peach Crisp Recipe
1 hour hr 15 minutes mins
Originally published in June, 2021, this post was updated in August, 2025.
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.