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fork digging into a bowl of cobbler with vanilla ice cream on top

Blueberry Peach Cobbler

This easy, from scratch blueberry peach cobbler is a delicious summer dessert!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 9
Author Kelsie


  • 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


  1. 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.

  2. 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.)

  3. Once the mixture has been sitting for 30 minutes, preheat the oven to 350 degrees.
  4. Melt the butter and pour into the bottom of an 11- by 7-inch square (or 9-inch square) baking dish.
  5. 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.
  6. 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!
  7. 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.
  8. 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!)
  9. 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.)
  10. You can also freeze slices of cobbler in airtight containers for about a month. Defrost in the microwave or in the fridge overnight.

Recipe Notes

  • *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.