Peach Blueberry Cobbler
This delightful peach blueberry cobbler is a comforting, easy dessert that’s become a family favorite! It stars sweet summer peaches and juicy blueberries baked under a golden, buttery crust, flavored with cinnamon and vanilla. Frozen or canned fruit works, too!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 cups peeled and sliced peaches (2 pounds; about 3 large or 4 medium; see Notes)
- 1 1/2 cups blueberries; see Notes (or more cups peaches)
- 1/3 cup plus 1/2 cup granulated sugar, divided, plus more for sprinkling
- 1 tablespoon cornstarch (or arrowroot powder)
- 2 teaspoons cinnamon
- 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
- 1 egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- Make the filling: Peel and slice the peaches. In a medium bowl, mix them with the 1/3 cup sugar, cornstarch, cinnamon, and lemon juice. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- Make the topping: Meanwhile, in another large bowl, combine the flour, 1/2 cup sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles. Place the crumbles onto the fruit. Sprinkle with a little extra granulated sugar over the top.
- Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers for up to 4 days. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.
Notes
Frozen and canned fruit: You can also use frozen peaches or canned peaches. Frozen peaches don’t need to be defrosted; you may want to use 1/2 cup total sugar in the filling since they can tend to be more tart. For canned peaches, use no sugar added or use 1/4 cup sugar in the filling. You can use frozen blueberries too; no need to defrost.
Tips for peeling: To peel peaches quickly, pop them into boiling water for 45 seconds, then when they are cool enough to handle pull off the skin with your fingers (see How to Peel Peaches). Or if they are ripe enough, you can pull off the skin with your fingers and a paring knife when slicing them.
Flavor variations: Add 1/4 teaspoon orange zest, 1/8 to 1/4 teaspoon almond extract, or 2 tablespoons bourbon or amaretto to the filling for complexity in flavor. Substitute fresh or frozen blackberries, strawberries, or raspberries for the berries.
Topping ideas: Top with vanilla ice cream, whipped cream, sweetened Greek yogurt, or creme fraiche. Or, make infused alcoholic whipped cream like bourbon whipped cream or amaretto whipped cream, which would work well with the fruit.
Find it online: https://www.acouplecooks.com/peach-blueberry-cobbler/
