Blueberry Peach Cobbler

5 from 1 vote

This blueberry peach cobbler combines juicy peaches, sweet blueberries, and a buttery biscuit topping for an easy summer dessert.

Course Breakfast, Brunch, Dessert

Cuisine American, Southern

Keyword blueberry and peach cobbler, easy blueberry peach cobbler, old fashioned peach and blueberry cobbler, peach and blueberry cobbler, peach blueberry cobbler, peach blueberry cobbler frozen fruit

Prep Time 30

Cook Time 30

Cooling Time 5

Total Time 1 5

Servings people

Calories 295kcal

Author Blair Lonergan

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