Blueberry and Peach cobbler is a delicious combination of summertime fruit that switches up the typical cobbler. This recipe is perfect for any occasion!
Peach blueberry cobbler is a delicious a fruity dessert that’s both easy to make and pretty to look at. This combination of summertime fruit is a great change of pace from traditional cobbler and a dish perfect for any occasion.
Speaking of occasions, I developed the recipe for this peach blueberry cobbler recipe for my father one year on Father’s Day and it was instantly a huge hit. Unlike other traditional cobbler recipes, this one’s filling is done in two parts. It makes a huge difference with the end results, trust me.
If you’re like me and don’t like eating plain blueberries this recipe is great because the unique flavor of the baked blueberries combined with the sweetness of the peaches to create a dish that is simply wonderful.
It’s like a cross between a blueberry pie and a peach cobbler in one. Doesn’t that just sound like it’s screaming for a scoop of ice cream?
Ingredients for Peach Blueberry Cobbler
- Granulated sugar
- Lemon zest
- Pie crust
- Coarse sugar
How to Make Blueberry Peach Cobbler
- Preheat your oven to 375F degrees and spray an 8×8 baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine one cup of blueberries with the peaches, sugar, cornstarch, and lemon zest.
- Pour the filling mixture into the baking dish and then make sure to spread it around evenly with a rubber spatula to try and get it level.
- Place a pie crust on top of this filling, tucking in any of the edges that don’t fit. If you have a lot of excess pie crust you can simply trim it off with a sharp knife or kitchen shears.
- Brush the top of the crust with egg and cut 4 vent holes in the top of the dough.
- Sprinkle caster sugar over the top of the egg washed dough and then bake your cobbler in the oven at 375F for about 45 minutes until the crust is a dark golden brown.
Does blueberry peach cobbler thicken as it cools?
Yes, as with most syrup-based fruit dishes, the longer it cools, the thicker it gets. While this dish doesn’t contain syrup, that is simply a term to describe the juices and sugars, not something you’d put on a pancake. Although pancake syrup also thickens as it cools too.
- The filling is prepared in two parts, one part is a simple combination of one pint of blueberries, peaches, and cornstarch stirred together. The other part is what really makes the filling the correct consistency and texture.
- I combine the second pint of blueberries with sugar and mash them over medium heat on the stovetop and then reduce the mixture by half.
- This step does take some extra time, but it will really set your cobbler or pie apart. I do this with any type of berry pie or cobbler I’m making, I just love the way it turns out.
- It allows you to add less cornstarch so you avoid that gelatin-like filling consistency and makes everything into a smooth, thick syrup. It’s really just perfect! You’ll have to try it.
Blueberry & Peach Cobbler
For the filling
- 2 cups blueberries washed and divided
- 3 cups peaches diced to about the same size as the blueberries
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 pie crust see note
- 1 egg slightly beaten + 1 teaspoon water
- 1 tablespoon caster sugar see note
- Preheat the oven to 375ºF.
- In a large bowl, combine one of the blueberries, peaches, sugar, cornstarch, and lemon zest.
- Spray an 8×8 baking with cooking spray. Pour filling mixture into the dish and make sure it’s spread evenly using a rubber spatula.
- Place the pie crust on top of the filling, tucking under any edges that don't quite fit. If you have a lot of excess crust, trim it off with a sharp knife or kitchen shears.
- Brush the the top with the egg was and cut four vent slits in any pattern in the top of the dough.
- Sprinkle with the caster sugar.
- Bake at 375 degrees F for about 45 minutes, or until the crust is dark golden brown.
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