Peach Blueberry Cobbler
Peach blueberry cobbler mixes two classic cobblers in one and the tartness of the blueberries pairs perfectly with the sweetness of the peaches.
Summer is the perfect season for indulging in sweet and fruity desserts, and what better way to satisfy your cravings than with a peach blueberry cobbler? This irresistible dessert is bursting with the flavors of juicy peaches and plump blueberries, creating a mouthwatering combination.
Made with a buttery crust, the peach blueberry cobbler is then finished with a cinnamon and sugar topping. The warm and gooey filling, infused with the natural sweetness of the fruits, pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. The contrasting textures of the soft fruit and the buttery cake-like breading are pure heaven.
How To Make Peach Blueberry Cobbler
Ingredients needed
- Peaches
- Blueberries
- All-purpose flour
- Butter
- Granulated sugar
- Milk
- Cinnamon
- Baking powder
- Cornstarch
- Lemon juice
- Vanilla extract
Quick tip before starting
This is a super versatile recipe. You can use fresh fruit, frozen and even canned peaches, but drain them first. It’s a dessert you can easily make at anytime of the year.
Making the peach blueberry cobbler recipe
- Preheat the oven to 350F.
- In a pot, add in the blueberries on a medium heat. Allow them to heat up and start to release their juices while you occasionally stir them. After they have darkened and you see the juices flowing heavily, add in the sugar and cornstarch mix. Stir that in and continue to stir until thickened. Once thickened, remove from the heat and turn off the stove. Pour in the lemon juice and vanilla extract. Fold those in and add the blueberries into the baking pan.
- In a bowl, add in the flour, sugar, baking powder and salt. Then, pour in the milk and butte, then whisk until smooth.
- Next, fold the peaches into the batter then place the batter on top of the blueberries in the pan. Lastly, sprinkle the cinnamon and sugar mixture across the top then place in the oven.
- Allow to bake for 30 minutes but check the center for doneness. Use a toothpick or fork to test this.
- Once finished, remove from the oven and allow to cool before serving, enjoy.
Perfect desserts for grilling season
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Peach Blueberry Cobbler
Equipment
- 9×13 baking pan
Ingredients
blueberry compote
- 6 cup blueberries
- 1/2 cup granulated sugar mix with 2 TB cornstarch
- 1 tablespoon lemon juice
- 2 teaspoon vanilla extract
Bread topping
- 257 grams all-purpose flour 2 cups + 2 TB
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 6 tablespoon butter, melted
- 3-4 peaches, sliced or diced sub with 30oz canned peaches drained
Topping
- 2 tablespoon granulated sugar mix with 1/2 tsp cinnamon for topping
Instructions
- Preheat the oven to 350℉.
- In a pot, add in the blueberries on a medium heat. Allow them to heat up and start to release their juices while you occasionally stir them. After they have darkened and you see the juices flowing heavily, add in the sugar and cornstarch mix. Stir that in and continue to stir until thickened. Once thickened, remove from the heat and turn off the stove. Pour in the lemon juice and vanilla extract. Fold those in and add the blueberries into the baking pan.
- In a bowl, add in the flour, sugar, baking powder and salt. Then, pour in the milk and butte, then whisk until smooth.
- Next, fold the peaches into the batter then place the batter on top of the blueberries in the pan. Lastly, sprinkle the cinnamon and sugar mixture across the top then place in the oven. Note: you can make it look "fancy" by adding whole peach slices across the top, sprinkle the cinnamon and sugar after adding the peach slices.
- Allow to bake for 30 minutes but check the center for doneness. Use a toothpick or fork to test this.
- Once finished, remove from the oven and allow to cool before serving, enjoy.