This super simple peach blueberry cobbler is made with a fresh peaches, blueberries, and has a light, crumbly topping! Then topped with vanilla ice cream for a classic, southern summer dessert!
You just need a few simple ingredients to make this summery peach blueberry cobbler!
Peaches & Blueberries - I always use fresh peaches and blueberries if I can find them, but frozen fruit work great too! Just let it thaw to room temperature before baking. However, I do NOT recommend using canned peaches in this recipe.
Cornstarch - We use cornstarch to help thicken the filling, but you can also substitute flour or clear jel. This is a great guide for making those substitutions!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Cobbler
Preheat the oven to 350°F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into the dry ingredients by flattening the cubes into disks. You want the butter to remain in relatively large chunks (about quarter sized).
Slowly drizzle the milk over top, combining with a fork as you go. Using a spatula or bowl scraper, fold the dough over onto itself a few times in the bowl until it comes together into a crumbly dough.
In a small bowl, gently toss together the sliced peaches, blueberries, cornstarch, sugar, lemon juice, and vanilla. Then transfer to a baking dish or pie pan.
Spread the crumble topping evenly over top of the fruit mixture.
Bake at 350°F for 45-55 minutes until the filling is bubbly and the top is golden brown.
Serve the peach blueberry cobbler warm with vanilla ice cream or homemade whipped cream!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
This peach blueberry cobbler is best served warm with either vanilla ice cream or homemade whipped cream!
This cobbler is best eaten the same day but will keep covered in the fridge for up to 3 days. You can reheat in the microwave or oven if desired.
Yes! Just let it thaw to room temperature first.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Peach Blueberry Cobbler
- Preheat oven to 350°F.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients by flattening the cubes into disks. You want the butter to remain in relatively large chunks (about quarter sized).
- Slowly drizzle the milk over top, combining with a fork as you go. Using a spatula or bowl scraper, fold the dough over onto itself a few times in the bowl until it comes together into a crumbly dough.
- In a small bowl, gently toss together the sliced peaches, blueberries, cornstarch, sugar, lemon juice, and vanilla. Then transfer to a baking dish or pie pan.
- Spread the crumble topping evenly over top of the fruit mixture.
- Bake at 350°F for 45-55 minutes until the filling is bubbly and the top is golden brown.
- Serve the peach blueberry cobbler warm with vanilla ice cream or homemade whipped cream!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.