Peach and Blueberry Cobbler

The perfect summertime combination.

Peach and Blueberry Cobbler
Photo: Micah A. Leal
Cook Time:
10 mins
Active Time:
15 mins
Bake Time:
40 mins
Total Time:
1 hrs 5 mins

Few fruits pair as well as peaches and blueberries. The mellow syrupiness of ripe peaches allows for the slightly more acidic blueberries to stand out in a way that somehow enhances both fruits. This cobbler recipe is unique in that it uses brown sugar instead of granulated sugar to highlight the richness of the peaches. The subtle molasses flavor of brown sugar is also deepened by the addition of cinnamon, a surprisingly versatile spice in fruit-based desserts. The cinnamon works well with both the peach and the blueberry by warming the intense brightness and sweetness of the fruit and by creating a complex aromatic filling to compliment the buttery cobbler batter. The simplicity of a cobbler batter is one of its greatest strengths because it serves as a cake-like foundation for the precious seasonal fruit cooking underneath. All of the rich juices of the fruits thicken and meld with the cobbler batter as it bakes and puffs, leaving the bottom of the pastry layer heavy with the flavors of the fruit while the top of the pastry remains pillowy and buttery. In terms of texture and flavor, this combination of gooey spiced fruit and a layer of fluffy cobbler pastry has made this dessert iconic for generations, and the smart combination of peaches and blueberries just further elevates the classic. While it's delicious on its own, the cobbler is perfect with a scoop of vanilla ice cream to be both a cold and creamy contrast to all that's going on in the cobbler.


Fruit Base

  • 2 pounds fresh peaches

  • 12 ounces blueberries

  • 1 lemon, juiced and zested

  • cup brown sugar

  • ¼ teaspoon cinnamon

  • 2 tablespoons Cornstarch


  • cup all-purpose flour

  • ½ cup sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon kosher salt

  • 1 egg

  • 6 tablespoons whole milk

  • 4 tablespoons unsalted butter, melted

Additional Ingredients

  • Vanilla ice cream, for serving


  1. Make Fruit Base: Cut peaches into ¼-inch thick slices, discarding pits. Place peach slices, blueberries, lemon juice, lemon zest, brown sugar, and cinnamon in a heavy bottomed pot. Place over medium-high heat until fruit breaks down and makes a syrupy liquid, about 10 minutes. Remove from heat and carefully remove ¼ cup of the liquid in the pot to a small bowl. Whisk cornstarch into reserved liquid until no clumps remain. Pour mixture back into pot and stir over medium heat until mixture has thickened, about 2 minutes. Pour Fruit Base into a greased 2 ½-quart baking dish.

  2. Make Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add egg, milk, and melted butter and whisk until the batter is completely smooth.

  3. Preheat oven to 350°F. Pour batter over fruit and spread the batter over the fruit to the edges of the dish. Bake until batter has puffed and browned, 40 to 45 minutes. Allow to cool slightly before serving with vanilla ice cream, if desired.

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