With juicy peaches, fresh blueberries, and a cakey batter, this Peach Blueberry Cobbler is the perfect end to a summer meal. With just 15 minutes of prep time, it’s a no-brainer. Top with a scoop of ice cream for a delicious dessert the whole family will love.
A Classic Dessert Made with Fresh Fruit
This Peach Blueberry Cobbler is one of those desserts that always steals the show. It’s not your typical cobbler —it has a cakey texture that rises up around the fruit, soaking in all those delicious juices without turning runny. It also has a splash of peach schnapps for a little extra.
The result is a thick, flavorful treat that balances sweetness with the natural tartness of the fruit, similar to a peach buckle but with more fruit. And that splash of peach schnapps? It really amps up the peach flavor, but it’s still great if you leave it out.
What I love about this cobbler is how the buttery batter creeps up around the edges, creating this rich, buttery crust that’s just as good as the fruit filling. The top of the cobbler gets a bit crunchy while the inside stays soft and moist, so every bite is a mix of warm fruit and crunchy batter.
It’s the kind of dessert that feels like home, whether you’re digging in right out of the oven or pairing it with a scoop of vanilla ice cream on a summer night.
Why You’ll Love this Blueberry Peach Cobbler Recipe
- Simple: All you need are simple ingredients such as pantry staples and fresh fruit to make this perfect dessert.
- Seasonal: I’m a sucker for seasonal fruit, and it works so well in this recipe.
- Classic: This easy dessert is a classic Southern dessert that will take you back to those hot summer nights of your childhood.
Just a Few Ingredients
Filling
- Fruit: I use sweet fresh peaches for this recipe, but frozen will work. You want to cut them up into slices for this recipe. I also use fresh blueberries, but frozen ones will also work. If using frozen peaches, let them thaw and drain before starting.
- Sugar: I use white sugar to sweeten up the filling. For a deeper flavor, use brown sugar instead.
- Peach schnapps: This secret ingredient enhances the peach flavor in the cobbler.
Batter
- Pantry Staples : Flour, baking powder, butter, sugar and half-and-half.
A Couple of Steps
Step One: Prep the Peaches
Peel and slice peaches into a large bowl and toss with sugar and schnapps if using. Stir in blueberries.
Step Two: Make the Batter
Whisk together flour and baking powder. Add the butter and combine with your fingers. Next, add the sugar and half-and-half and stir just until combined. You want to make sure you don’t over-mix.
Step Three: Melt the Butter
Place the butter in the baking dish and place it in the oven for about 5 minutes, just until melted. Then, remove and pour the batter over the melted butter, spreading it out so that it covers the bottom of the pan.
Step Four: Top with Fresh Fruit
Place peaches and blueberries along with all the juice over the top of the batter. Try not to get too many in the center, but spread them out evenly.
Step Five: Bake the Cobbler
Bake for about an hour until the cake part is brown and a toothpick comes out clean.
You can make the cobbler ahead of time. Just bake and cool it completely, then cover and store at room temperature or in the refrigerator. Reheat it in the oven before serving at 400°F for 10-15 minutes.
Tips For the Best Peach Blueberry Cobbler
- You can add a pinch of ground cinnamon or nutmeg to the fruit mixture to enhance the overall flavor profile of your cobbler. These spices complement the peaches and blueberries beautifully and add a layer of depth to the dessert.
- The cooking time for the cobbler may vary depending on how firm the peaches are.
- If you like, you can swap the blueberries for blackberries or leave them out altogether.
- Want a little zing? Add a squeeze of fresh lemon juice to your fruit filling.
- If using frozen fruit, you may need to adjust the cooking time.
How To Store Cobbler
Store leftover cobbler in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.
More Fruit Desserts To Try
- An Old-fashioned Blackberry Cobbler Recipe with Homemade Biscuits
- Blueberry Self-Saucing Pudding Cake
- Cast Iron Skillet Blackberry Cobbler
- Vanilla Custard Bread Pudding Recipe with Rhubarb
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Ingredients
Filling
- 7 cups peaches peeled and sliced
- 2 cups blueberries
- ½ cup sugar
- ¼ cup peach schnapps
Batter
- 2 cups flour
- 2 teaspoons baking powder
- 2 tablespoons butter
- 2 cups sugar
- 1 ½ cups half-and-half
- ½ cup butter
Instructions
- Preheat oven to 350º. Use a 9 x 13 inch casserole dish.
- Peel and slices peaches into a bowl and toss with 1/2 cup sugar and schnapps if using. Stir in blueberries.
- In a medium bowl whisk together flour and baking powder. Add 2 tablespoons of butter and combine with your fingers. Add 2 cups of sugar and combine. Pour in half-and-half and stir just until combined. Don’t over mix.
- Place a 1/2 cup of butter in a large baking dish and place in the oven for about 5 minutes, just until melted. Remove and pour the batter over the butter, spreading it out so that it covers the bottom of the pan. The butter will seep up over the edges of the batter.
- Place peaches and blueberries along with all the juice over the top of the batter. Try not to get too many in the center but spread them out evenly. Place a cookie sheet under the pan to prevent any overflows.
- Bake for 60-70 minutes until the cake part is brown and a toothpick comes out clean.
Notes
- If using frozen peaches, let them thaw and drain before using.
- You can leave the peach schnapps out and replace with a tablespoon of lemon juice.
- Let this cool slightly before serving. It’s best warm but can be served at room temperature.
