Alright, let’s just get this out of the way — summer desserts are the best. Period. You’ve got all these juicy, sun-ripened fruits basically begging to be baked into something magical. And nothing screams summer louder than a peach and blueberry cobbler.
Why? Because it’s easy, it’s gorgeous, and it tastes like you’re biting into sunshine itself. (Too cheesy? Eh, I stand by it.) Plus, you don’t need to be a pastry chef to pull this off. If you can slice fruit and stir batter, you’re already halfway there.
Oh, and let me tell you — I’ve made this cobbler for family BBQs, potlucks, and even just random Tuesday nights when I wanted to feel fancy. Every single time? Gone. Not even a crumb left for me to sneak at midnight. Rude, right? 😏
So, if you’re ready to make something that’ll impress your guests (and make your kitchen smell like a dream), let’s do this.
What Makes This Cobbler So Special?
Ever wondered why some cobblers just hit different? It’s not just the fruit — though that helps. It’s about balance: the juicy filling, the tender, golden-brown topping, and a little something extra to make it unforgettable.
Here’s why this particular peach and blueberry cobbler is my go-to:
- Peaches + Blueberries = Match Made in Heaven. The sweet peaches and tangy blueberries balance each other perfectly.
- Not Too Sweet. Some cobblers are sugar bombs. Not this one — it lets the fruit shine.
- The Topping is Crispy and Fluffy. None of that soggy, doughy nonsense here.
- Easy AF to Make. No rolling pins, no fancy equipment. You don’t even need to chill anything.
So yeah, this isn’t just another cobbler. This is the cobbler. FYI: People will ask you for the recipe. Be prepared.
Ingredients You’ll Need for Summer Peach and Blueberry Cobbler
You know what’s awesome? You probably already have most of this stuff in your pantry. Here’s the rundown:
For the filling:
- 5–6 fresh peaches, peeled and sliced (about 4–5 cups)
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice (trust me, it brightens the flavors)
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon (optional, but yum)
For the topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup boiling water
Optional extras:
- Vanilla ice cream (not optional IMO)
- A drizzle of honey for serving
Step-By-Step: How to Make Summer Peach and Blueberry Cobbler
Here comes the fun part. Grab your apron, and let’s get this party started.
1. Preheat That Oven
Set your oven to 375°F (190°C). Don’t forget this step or you’ll be staring at your unbaked cobbler wondering why it’s not cooking. Been there.
2. Make the Filling
In a big bowl, toss your peach slices and blueberries with sugar, lemon juice, cornstarch, and cinnamon.
- The sugar sweetens things up without overpowering.
- The cornstarch thickens the juices so you don’t end up with cobbler soup.
- Cinnamon? Chef’s kiss.
Pour the fruit into a greased 9×9-inch baking dish (or something similar).
3. Prepare the Topping
In another bowl (yes, you’ll need to wash two bowls — sorry 😬), mix the flour, sugars, baking powder, and salt.
- Cut in the cold butter with a pastry cutter or just use your fingers if you’re feeling rustic.
- You’re aiming for a crumbly, sandy texture.
- Add the boiling water and stir just until everything comes together into a sticky dough.
4. Assemble and Bake
Drop spoonfuls of the topping over the fruit. Don’t worry about making it perfect — the beauty of cobbler is its rustic charm.
Slide that baby into the oven and bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.
5. Cool (If You Can Wait)
Let it sit for about 10–15 minutes so the juices can thicken up a bit more. Or don’t. I’ve burned my tongue more than once because I couldn’t wait. Worth it.
Pro Tips to Make Your Cobbler Even Better
Alright, wanna impress people even more? Here are a few of my hard-earned cobbler hacks:
- Use ripe but firm peaches. Too soft and they’ll turn mushy; too hard and they’ll stay crunchy.
- Frozen fruit works too. Just don’t thaw it first — toss it right in.
- Add a splash of bourbon to the filling. Not mandatory, but oh boy does it add depth.
- Sprinkle some coarse sugar on top. Gives the topping an irresistible crunch.
And the most important tip? Always — and I mean always — serve with ice cream. Vanilla is classic, but honey or even cinnamon ice cream? Next level.
Why Cobbler > Pie (IMO)
Okay, let’s address the elephant in the room: pie. People act like pie is the holy grail of desserts, but honestly? Cobbler wipes the floor with it. Here’s why:
- No rolling out pie dough while cursing under your breath.
- Cobbler is faster. Like, a lot faster.
- It’s forgiving — messy fruit? Uneven topping? Who cares.
- That golden, crispy topping over hot, juicy fruit? Sorry, pie crust, you just can’t compete.
If you’re still team pie after making this, we can’t be friends. Kidding. Mostly. 😉
FAQS about Summer Peach and Blueberry Cobbler
Can I make it ahead of time?
Yep! Bake it, let it cool, then cover and refrigerate. Reheat in the oven so the topping gets crispy again.
How long does it last?
Not long, if my experience is anything to go by. But technically, you can keep it covered in the fridge for up to 3 days.
Can I make it gluten-free?
Sure thing. Swap the flour with your favorite gluten-free blend. Works like a charm.
What if I don’t have blueberries?
No problem — just double the peaches, or toss in blackberries, raspberries, or whatever you’ve got lying around.
Related Recipes
Final Thoughts about Summer Peach and Blueberry Cobbler
There you have it — your ultimate guide to making the best summer peach and blueberry cobbler of your life. It’s easy, it’s delicious, and it’ll make you look like you know what you’re doing in the kitchen (even if you’re winging it — no judgment).
So next time you’re staring at a basket of peaches wondering what to do with them, you know the answer. And trust me — once you make this cobbler, you’ll wonder why you ever bothered with anything else.
Oh, and don’t forget to grab that scoop of ice cream before you dig in. You’re welcome. 🙂
If you actually manage to have leftovers, please tell me your secret because mine magically disappears every time.
So… ready to wow everyone at your next summer gathering? Or just treat yourself because you deserve it? Either way — go make this cobbler. You won’t regret it.
Now it’s your turn! Have you tried making a cobbler before? Got a secret ingredient I should know about? Drop your thoughts below — and happy baking! 🫐🍑
Summer Peach and Blueberry Cobbler Recipe
Ingredients
- 4 cups sliced fresh peaches
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 cup granulated sugar for topping
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter melted
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix peaches, blueberries, 1/2 cup sugar, and lemon juice; set aside.
- In another bowl, whisk flour, 1 cup sugar, baking powder, and salt.
- Stir in melted butter, milk, and vanilla until smooth.
- Pour batter into a greased 9x13-inch baking dish.
- Spoon fruit mixture evenly over the batter.
- Bake for 40 minutes or until topping is golden and fruit is bubbly.
- Cool slightly before serving.
Notes
- You can use frozen fruit, just thaw and drain first.
- Adjust sugar based on fruit sweetness.
- Tastes best when served warm with vanilla ice cream.
