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fresh flower and ice cream on a cobbler serving with spoons to the side.

Blueberry & Peach Cobbler

Melissa Griffiths
Blueberry and Peach cobbler is a delicious combination of summertime fruit that switches up the typical cobbler. This recipe is perfect for any occasion!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 278 kcal

Equipment

Ingredients
 
 

For the filling

  • 2 cups blueberries (washed and divided)
  • 3 cups peaches (diced to about the same size as the blueberries)
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1 pie crust (see note)

For Assembly

  • 1 egg (slightly beaten + 1 teaspoon water)
  • 1 tablespoon caster sugar (see note)

Instructions
 

  • Preheat the oven to 375ºF.
  • In a large bowl, combine one of the blueberries, peaches, sugar, cornstarch, and lemon zest.
  • Spray an 8x8 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.

Notes

If you would like a recipe for homemade pie crust, try my all-butter pie crust recipe!
Caster sugar is also called sugar in the raw or turbinado sugar. 

Nutrition

Calories: 278kcalCarbohydrates: 49gProtein: 4gFat: 8gSaturated Fat: 3gCholesterol: 27mgSodium: 127mgPotassium: 222mgFiber: 3gSugar: 28gVitamin A: 317IUVitamin C: 11mgCalcium: 17mgIron: 1mg
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