This blueberry peach cobbler is a delicious and easy dessert that comes together quickly without a mixer or any special equipment. It’s a delicious addition to any summer meal, especially when served with a big scoop of ice cream!
Who’s in the mood for cobbler today? Easy, delicious, fruity cobbler? This blueberry peach cobbler hits ALL those notes and more.
When you’re in the mood for a dessert that just screams summer, whip up one of these, top with ice cream, and soak up some sunshine.
And guess what? You can use frozen fruit and enjoy this goodness in the depths of dreary winter. (If it’s cold just crank up the heat and stare at photos of the beach. You’ll be feeling like summer in no time!)
Why you’ll love this blueberry peach cobbler:
- Even though it’s made entirely from scratch, it’s quick and easy to whip up—perfect for busy summer days or last-minute get-togethers
- You don’t need a mixer or any special equipment. Just a couple of bowls and a rubber spatula
- You can use fresh or frozen fruit! The methods for each are a little different, but still totally delicious
- All of the ingredients are readily available in any grocery store and you probably already have most of the ingredients in your kitchen right now
How to make your cobbler
- Combine peaches, blueberries and sugar in a bowl
- Stir to combine and let sit for about 30 minutes
- Combine flour, sugar, and a few other ingredients in a bowl
- Stir until smooth
Set the batter and the fruit aside for a moment
- Pour melted butter into an 11-by 7-inch baking dish
- Top with the batter
- Spoon the fruit over that
- Bake for about 50 minutes, until the fruit has mostly sunk to the bottom and the topping is golden brown
Recipe notes and tips
- If you use frozen fruit, you’ll partially defrost it before mixing with the sugar. (See recipe card for more info.)
- You can use a 9-inch square baking dish rather than 11-by 7-inch. The baking time will be the same.
- You’ll need about 2 to 3 peaches (depending on size) if you use fresh ones.
- If your fruit isn’t very sweet you can add up to an additional 1/4 cup of sugar. You can also decrease the sugar you add to the fruit if you prefer.
How to serve your cobbler
I like this peach blueberry cobbler best when it’s served warm. Let it cool for 30 minutes or so to allow the juices can to up a bit, then serve.
I strongly recommend serving with vanilla ice cream but peach ice cream would also be delicious.
Even whipped cream or just a dusting of powdered sugar (or both!) would be really good.
How to store your cobbler
Uneaten cobbler can be stored, covered with plastic wrap, in the fridge for up to 3 days.
You’ll want to be be sure to cool the cobbler completely before covering and refrigerating it or it might sweat!
You can also freeze slices of cobbler in airtight containers for about a month. Defrost in the microwave or in the fridge overnight.
Can I use frozen fruit?
Absolutely! See the recipe card for the method if using frozen fruit.
Can I make this cobbler with other fruit?
You sure can! Just be sure to use no more than about 2 1/2 cups of fruit. Raspberries or blackberries in place of the blueberries are a delicious choice.
Raspberries are very delicate so be careful when stirring them with the peaches.
You can use frozen, even if you use fresh peaches, and just follow the instructions for using fresh fruit. Freezing the berries helps keep them from breaking down when you stir the mixture together.
What is the difference between a cobbler and a crisp?
While both cobblers and crisps are made with fruit (fresh, frozen, or even canned fruit!), they are a little different.
Crisps are topped with a buttery crumble topping, made with oats, sugar, and (sometimes) nuts.
Cobblers are topped with a dough, often a biscuit or pie dough. This peach cobbler with blueberries is actually topped with a simple cake, which is another common cobbler topping.
Did you make this blueberry peach cobbler? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
This easy, from scratch blueberry peach cobbler is a delicious summer dessert!
- 1 1/2 cups sliced fresh or frozen peaches*
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
If using fresh fruit: Gently stir the peaches, blueberries, and 1/4 cup of sugar together in a bowl and let the mixture sit for 30 minutes, stirring a couple of times.
If using frozen fruit: Combine the peaches and berries in a bowl and let sit for 20 to 30 minutes, until the fruit is partially thawed. Drain if the fruit has given off a lot of liquid, then return the fruit to the bowl. Stir in 1/4 cup of sugar and let sit another 10 or 20 minutes to allow the sugar to dissolve. (The fruit will give off more liquid but you don’t want to drain it at this point.)
- Once the mixture has been sitting for 30 minutes, preheat the oven to 350 degrees.
- Melt the butter and pour into the bottom of an 11- by 7-inch square (or 9-inch square) baking dish.
- Stir the flour, remaining 1 cup of sugar, milk, baking powder, and salt together in a mixing bowl until smooth. Pour over the melted butter.
- Pour the fruit (and all of the juices!) over the batter. There will seem to be a lot of liquid but that’s normal. Don’t be tempted to stir or swirl the batter and the fruit together!
- Set baking dish on a large baking sheet in case any juices bubble over, and bake 48 to 58 minutes, until the the fruit has sunk to the bottom of the pan and the cobbler is golden brown on top.
- Let cool for 30 minutes to an hour—longer is fine—so the juices can set up a bit, then serve with whipped cream or ice cream or even just a dusting of powdered sugar. (Although I strongly recommend ice cream!)
- Uneaten cobbler can be stored, covered, in the fridge for up to 3 days. (Be sure to cool your cobbler completely before covering and refrigerating it or it might sweat.)
- You can also freeze slices of cobbler in airtight containers for about a month. Defrost in the microwave or in the fridge overnight.
- *You’ll need about 2 to 3 peaches (depending on size) if you use fresh ones.
- If your fruit isn’t very sweet you can add up to an additional 1/4 cup of sugar. You can also decrease the sugar you add to the fruit if you prefer. (Don’t adjust the amount of sugar in the cobbler topping, only the amount you mix in with the fruit itself.)
- See the body of this post for step by step photos.