This sweet and juicy peach and blueberry cobbler is made entirely from scratch and is the perfect simple summer dessert.
If you’ve never made a cobbler before, there are a couple of different ways to make it. One common version has fruit on the bottom, and a biscuit topping. Other versions use a store bought yellow cake mix.
They’re all great, but my very FAVORITE version – this one obviously – is made with a simple batter that goes on the bottom and rises to the top as the cobbler bakes with the ripe, juicy fruit. A crunchy, caramelized brown sugar crust tops it perfectly.
It’s 100% homemade, 100% EASY, and 100% delicious!
While cobblers are usually made with one fruit only (most often peaches), I love to throw some blueberries into the mix. The peaches get super tender, but still hold their shape, while the blueberries melt into jammy puddles. Soooooo good. (Don’t forget the scoop of vanilla ice cream ;)).
I will say that if you bake a lot, this recipe is probably going to seem a bit strange when you make it. You’ll probably wonder if you misread things when you start pouring the super thin batter into a pan of melted butter.
Don’t worry, it totally works, I promise!
Here’s a step-by-step with photos, so you can see what it looks like to assemble this cobbler.
Peach and Blueberry Cobbler Step-by-Step
- Preheat the oven to 350 F. Place the cubed butter in a 3 quart (9 x 13 inch) baking dish or pan and put it in the oven for about 5 minutes to melt.
While the butter is melting in the oven, make the batter.
2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
3. Add the milk and vanilla extract.
4. Stir until smooth. The batter will be very thin.
5. Pour the batter evenly over the melted butter. The batter will sink to the bottom, and the butter will rise to the top.
6. Stir together the peach slices, blueberries, and 2 teaspoons of fresh lemon juice.
7. Spread the fruit evenly over the butter/batter.
8. Sprinkle everything with 1/2 cup of brown sugar.
9. Bake until the top is golden and it no longer jiggles when you shake the pan a bit, about 40-50 minutes.
Let it cool for a 15 minutes or so and serve warm with a scoop of vanilla ice cream.
Can I use canned or frozen peaches and blueberries?
Yes, you can. If using frozen fruit, thaw the peaches first, but use the blueberries frozen. Thawed blueberries get super juicy and make everything purple!
If using canned peaches, be sure to drain them well.
Peach and Blueberry Cobbler
- 3/4 cup butter cubed (6 oz)
- 1 1/2 cups flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1/2 teaspoon vanilla extract
- 3 cups fresh peach slices *see note
- 1 cup fresh blueberries *see note
- 2 teaspoons lemon juice
- 1/2 cup brown sugar
- Preheat the oven to 350 F. Add the cubed butter to a 9 x 13 inch baking dish or pan. Place the dish in the oven for a few minutes until the butter is melted.
- Meanwhile, in a medium bowl, combine the flour, granulated sugar, baking powder, and salt. Add the milk and vanilla extract and stir until smooth.
- Pour the batter evenly over the melted butter in the pan (do not stir!). The melted butter will rise up over the batter.
- Toss the peach slices and blueberries with the lemon juice and spread them evenly over the batter (again, do not stir).
- Sprinkle the brown sugar evenly over the top and and bake 40-50 minutes until the top is golden brown. Allow the cobbler to cool a few minutes before serving.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.