Peach Blueberry Cobbler (2024)

Ingredient notes for peach blueberry cobbler

There’s peach cobbler and then there’s peach blueberry cobbler, which has a zingy, sweet tart flavor from the berries. It’s a great way to make a dessert when you only have a few peaches, or if you have both of these seasonal fruits on hand. Here are the ingredients you’ll need and some notes on substitutions:

• Ripe peaches: Use ripe seasonal peaches. You can also use frozen peaches or canned peaches. Frozen peaches don’t need to be defrosted; you may want to use ½ cup total sugar in the filling since they can tend to be more tart. For canned peaches, use no sugar added or use ¼ cup sugar in the filling.
• Blueberries: Use fresh blueberries, but frozen blueberries work too! They don’t need to be defrosted before using. Again, you may want to slightly increase the sugar in the filling.
• Granulated sugar: We like granulated sugar with peaches, but you can substitute brown sugar or maple syrup in the filling. We don’t recommend substituting the sugar in the topping since it’s necessary for the texture.
• Cornstarch, cinnamon, and lemon: Cornstarch adds helps the filling thicken (otherwise it’s watery). Cinnamon and lemon juice and zest add dimension to the filling. We recommend it if at all possible!
• All purpose flour, unsalted butter, and egg yolk: The egg yolk helps to make a smoother, richer texture to the cobbler topping. You can substitute salted butter if desired; just decrease the kosher salt quantity in half. Substitute gluten-free 1-to-1 flour for gluten-free.

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Ingredients

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• 4 cups peeled and sliced peaches (2 pounds; about 3 large or 4 medium; see Notes)
• 1 ½ cups blueberries; see Notes (or more cups peaches)
• ⅓ cup plus ½ cup granulated sugar, divided, plus more for sprinkling
• 1 tablespoon cornstarch (or arrowroot powder)
• 2 teaspoons cinnamon
• 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 8 tablespoons unsalted butter, melted
• 1 egg yolk
• 2 teaspoons vanilla extract

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1. Preheat the oven to 350°F.
2. Make the filling: Peel and slice the peaches. In a medium bowl, mix them with the ⅓ cup sugar, cornstarch, cinnamon, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
3. Make the topping: Meanwhile, in another large bowl, combine the flour, ½ cup sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles. Place the crumbles onto the fruit. Sprinkle with a little extra granulated sugar over the top.
4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers for up to 4 days. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

Frozen and canned fruit: You can also use frozen peaches or canned peaches. Frozen peaches don’t need to be defrosted; you may want to use ½ cup total sugar in the filling since they can tend to be more tart. For canned peaches, use no sugar added or use ¼ cup sugar in the filling.You can use frozen blueberries too; no need to defrost.

Tips for peeling: To peel peaches quickly, pop them into boiling water for 45 seconds, then when they are cool enough to handle pull off the skin with your fingers (see How to Peel Peaches). Or if they are ripe enough, you can pull off the skin with your fingers and a paring knife when slicing them.

Flavor variations: Add ¼ teaspoon orange zest, ⅛ to ¼ teaspoon almond extract, or 2 tablespoons bourbon or amaretto to the filling for complexity in flavor. Substitute fresh or frozen blackberries, strawberries, or raspberries for the berries.

Topping ideas: Top with vanilla ice cream, whipped cream, sweetened Greek yogurt, or creme fraiche. Or, make infused alcoholic whipped cream like bourbon whipped cream or amaretto whipped cream, which would work well with the fruit.