Peach and Blueberry Cobbler
Peach and blueberry cobbler is a must-make summer dessert. It has a jammy fruit filling with juicy peaches, fresh blueberries and a golden brown biscuit topping. This recipe is dairy free and can easily be made gluten free.
Looking for more easy dessert recipes? Try my strawberry apple crumble, skillet caramelized peaches, or blackberry lemon bread.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this blueberry peach cobbler:
- Filling:
- Fresh peaches
- Blueberries
- Light or dark brown sugar
- Tapioca starch
- Lemon zest and lemon juice
- Pinch of salt
- Cobbler batter:
- All purpose flour
- Organic cane sugar or white granulated sugar
- Baking powder
- Kosher salt
- Cold butter (either dairy free or unsalted butter if not dairy free)
- Oat milk & lemon juice – to make dairy free buttermilk.
- Vanilla extract
How to Make Peach and Blueberry Cobbler: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Prep pan. Preheat the oven to 375°F and generously grease a 10 inch skillet, 9-inch pie pan, or 9×9 square baking dish.
- Make ‘buttermilk’. In a small bowl or glass, mix together oat milk and lemon juice. Set aside.
- Make filling. Cut the peaches into about ¼ inch thick slices. Place the peach slices and blueberries in your prepared baking dish. Top with brown sugar, tapioca starch, lemon zest, lemon juice, and a pinch of salt. Gently mix to combine and spread into a somewhat even layer.
- Make the cobbler topping. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Work the butter pieces into the flour mixture with your fingers (or a pastry blender) until all the butter is covered in flour and you have pea-sized lumps (a few bigger chunks are fine).
- Add wet ingredients. Fold in the buttermilk and vanilla extract until a wet biscuit dough forms.
- Scoop. Use an ice cream scoop or large greased spoon to drop the biscuit dough into big dollops over the fruit mixture. Sprinkle a little turbinado sugar over the topping for extra crunch.
- Bake. Bake for 40 to 50 minutes or until the fruit is bubbling and the topping is golden brown.
- Serve. Allow to cool for a few minutes. Serve with a scoop of vanilla ice cream or dairy free whipped cream.
Helpful Tips
- Use fresh fruit for the best flavor. Although frozen fruit can work, I find the flavor is best with fresh, ripe fruit.
- If using gluten free flour, use a blend with xanthan gum for the best texture.
Quick Tip: Measure the flour with the spoon and level method to ensure you don’t end up with too much flour.
Storage
Let leftover cobbler cool to room temperature before covering and storing or transferring to an airtight container. Store in the fridge for up to 3 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this peach blueberry cobbler recipe using what you already have? Here are some ideas..
- No brown sugar? – use all white granulated sugar.
- No tapioca starch/flour? – use corn starch, potato starch, or arrowroot starch.
- Make it gluten free – use a gluten free flour blend with xanthan gum. I like Bob’s Red Mill 1:1 Baking Flour.
- No oat milk? – use another type of milk.
- Need more ideas? – check out what goes well with peaches.
Frequently Asked Questions
If peaches and blueberries aren’t currently in season, you can use frozen fruit. Just don’t thaw them first. The filling will have more liquid due to the excess water, but it’ll still be delicious.
No, there’s no need to peel the peaches. They become softened once cooked and you won’t even know they’re there, so it’s not worth the effort.
They’re all a type of baked dessert with a jammy fruit filling and a pastry-like topping with a few minor differences.
Crisps have a crispy layer on top consisting of oats, sugar, flour, butter, and spices. Crumbles are very similar, except they’re often made without oats. However, the two terms have become very interchangeable.
Cobblers on the other hand, have a biscuit topping that’s usually dropped onto the fruit filling in round dollops. And when baked, it has the appearance of a cobblestone road, which is how it got its name.
More Peach Recipes
- Peach Simple Syrup
- Peach Salad With Crispy Prosciutto
- Smoky Peach Salsa (Trader Joe’s Copycat Recipe)
- Peach Galette
I hope you love this Peach and Blueberry Cobbler! If you make this recipe, please leave a comment & a star rating below. Thank you!
Peach and Blueberry Cobbler
Ingredients
Peach Blueberry Filling
- 4 medium ripe peaches see notes below
- 1 ½ cups fresh blueberries
- ¼ cup packed light or dark brown sugar
- 2 tablespoons tapioca starch also called tapioca flour
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- pinch of kosher salt
Cobbler Topping
- 1 ¼ cups all purpose flour if needed use GF AP flour with xanthan gum
- ¼ cup organic cane sugar or white granulated sugar
- 1 ½ teaspoons baking powder
- pinch of kosher salt
- 6 tablespoons cold dairy free butter cut into pieces
- ½ cup creamy oat milk + 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- turbinado sugar for sprinkling on top
Instructions
- Prep pan. Preheat the oven to 375°F and generously grease a 10 inch skillet, 9-inch pie pan, or 9×9 square baking dish.
- Make ‘buttermilk’. In a small bowl or glass, mix together oat milk and lemon juice. Set aside.
- Make filling. Cut the peaches in half, remove the pits, and cut into about ¼ inch thick slices. Place the peach slices and blueberries in your prepared baking dish. Top with brown sugar, tapioca starch, lemon zest, lemon juice, and a pinch of salt. Gently mix to combine and spread into a somewhat even layer.
- Make the cobbler topping. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Work the butter pieces into the flour mixture with your fingers (or a pastry blender) until all the butter is covered in flour and you have pea-sized lumps (a few bigger chunks are fine).
- Add wet ingredients. Fold in the buttermilk and vanilla extract until a wet biscuit dough forms.
- Scoop. Use an ice cream scoop or large greased spoon to drop the biscuit dough into big dollops over the fruit mixture. Sprinkle a little turbinado sugar over the topping for extra crunch.
- Bake. Bake for 40 to 50 minutes or until the fruit is bubbling and the topping is golden brown.
- Serve. Allow to cool for a few minutes. Serve with a scoop of vanilla ice cream or dairy free whipped cream.