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.
Servings: 6 servings
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
If you can’t find fresh peaches or blueberries, you can use frozen fruit. Keep the fruit frozen when making the filling.