Blueberry Peach Cobbler
This old fashioned blueberry peach cobbler is made with fresh peaches and blueberries and has a soft biscuit topping. The sweet peaches caramelize with the blueberries to make an irresistible summer dessert you’ll be making all season long.
Biscuit Blueberry Peach Cobbler
Peach season might be my favorite season.
It’s a phrase I use pretty liberally and interchange the subject frequently, but this time, I think I really mean it.
Peach season really is the best season, because when you get a perfect peach, I’m not sure there is a better tasting fruit on the planet (and that’s coming from someone who loves all fresh fruit).
I’ve shared a peach cobbler before, and I’ve shared a blueberry pie before. Both are equally and unequivocally two of the best summer desserts, as they use minimal and simple ingredients to really feature the fresh berries and fruit.
So today, we’re sharing the love child of the southern peach cobbler and the old fashioned blueberry pie: the Peach Blueberry Cobbler, filled with gooey brown sugar peaches and sweet blueberries, and topped with fluffy biscuits. Topped with a scoop of creamy vanilla ice cream, this is the quintessential summer dessert.
Three Reasons To Make This Summer Cobbler:
- Fresh fruit: the fresh peaches and fresh blueberries make the best cobbler filling. The peaches bake down into a really soft and tender texture, and the blueberries become extra juicy.
- Soft Biscuits: Similar to these shortcake biscuits and these lemon biscuits on this strawberry cobbler, these fluffy and soft biscuits are so easy to make and you just sprinkle the dough right on top.
- Easy: I love cobblers and crumbles and crisps because they are just so simple to make. All of the fruit gets mixed with a bit of sugar and spice, and then it gets topped with biscuits. And the hardest part is waiting for it to bake.
After this peach blueberry cobbler, bake up this strawberry rhubarb crisp, apple cobbler, and this cherry crumble next.
Ingredients
- All Purpose Flour
- Granulated Sugar and Brown Sugar
- Baking Powder and Salt
- Lemon Zest & Lemon Juice
- Unsalted Butter
- Heavy Cream
- Peaches
- Blueberries
- Vanilla Extract
How To Make This Cobbler With Peaches and Blueberries:
- Cobbler Filling: In a large bowl, toss peaches, blueberries, brown sugar, sugar, flour, salt, vanilla, and lemon juice together. Set aside.
- Drop Biscuit Topping: Mix flour, sugar, baking powder, salt, and lemon zest together. Drizzle in melted butter and heavy cream, and mix until just combined.
- Assembly: Grease your baking dish with baking spray, then pour the cobbler filling into the dish. Dot with butter. Then, sprinkle the biscuit topping all over the top of the filling.
- Bake: Bake the cobbler until the filling is bubbling and the biscuits are lightly golden. Allow the cobbler to cool a few minutes, then serve with vanilla ice cream.
Make Ahead and Storage Tips:
Refrigerate leftovers in an airtight container for 3-4 days.
You can also make this the day before, store overnight in the fridge, and then warm in the oven before serving. Tent with a piece of foil and warm until the filling is bubbly.
Other Peach Desserts To Make This Summer:
Quick and Easy Biscuit Peach Blueberry Cobbler Tips:
- Fresh Fruit: if possible, use fresh peaches and blueberries. If you can’t find them or they’re not in season, you can use frozen.
- Baking Dish: You can use a 9” pie plate, a 9×9 baking pan, or a 9×11 baking dish.
- Biscuits: Be careful not to over mix the biscuit dough. Once it has come together, just sprinkle the biscuit dough on top. It should kind of have the texture of scone dough or crumb topping.
Blueberry Peach Cobbler
Ingredients
Filling:
- 4 cups fresh peaches, sliced (I kept the skin on but you can remove it)
- 2 1/2 cups fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup all purpose flour
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1 Tbsp lemon juice
- 2 Tbsp unsalted butter, cold and cubed
Biscuits:
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp lemon zest
- 6 Tbsp unsalted butter, melted
- 1/2 cup heavy cream
- Raw sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 375 degrees and grease your baking dish (you can use a 9” deep dish pie plate, a 9x9 baking pan, or a 9x11 baking pan). Set aside.
Filling:
- In a large bowl, toss fresh peaches and blueberries together with brown sugar, sugar, flour, salt, vanilla, and lemon juice. Set aside.
Biscuits:
- In a separate bowl, mix flour, sugar, baking powder, salt, and lemon zest together. Whisk in melted butter and heavy cream just until combined.
Assembly:
- Pour the fruit filling into your prepared baking dish. Dot with the pieces of cold butter.
- Using your hands, sprinkle the biscuit dough on top of the fruit. Sprinkle with raw sugar, if desired.
- Bake for 40-50 minutes, or until the filling is bubbling and the biscuits are lightly golden brown.
- Allow to cool at least 15 minutes before serving.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
