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!
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!
Notes
Cover and store in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.