This blueberry peach cobbler is an easy, from-scratch dessert that comes together quickly without a mixer or special equipment. It’s a perfect summer finish to any meal, especially when topped with a generous scoop of vanilla ice cream.
Craving a warm, fruity dessert? This blueberry peach cobbler delivers bright summer flavors in a simple, satisfying recipe. It’s a great choice for backyard gatherings, potlucks, or a cozy night at home. Use fresh fruit at the peak of the season, or rely on frozen berries and peaches for a delightful treat any time of year.
Why you’ll love this blueberry peach cobbler:
- Made entirely from scratch but fast and straightforward—ideal for busy days or last-minute guests.
- No mixer or special tools required—just a couple of bowls and a spatula.
- Works with fresh or frozen fruit; the method adapts to either option.
- Ingredients are pantry staples you likely already have on hand.
How to make your cobbler
- Toss sliced peaches, blueberries, and sugar together in a bowl and let the mixture sit to macerate.
- Mix the dry ingredients for the batter, then stir in the milk until smooth.
- Melt butter and pour it into the baking dish, then add the batter and spoon the fruit and juices over the top.
- Bake until the topping is golden and the fruit has mostly sunk to the bottom.
Recipe notes and tips
- If using frozen fruit, partially thaw it before mixing with sugar; drain excess liquid if it releases a lot of juice, then proceed as directed.
- You can bake this in either an 11-by-7-inch dish or a 9-inch square pan; baking time remains the same.
- Use about 2 to 3 peaches, depending on size, when using fresh fruit.
- If your fruit is tart, add up to an extra 1/4 cup sugar to the fruit mixture; you can also reduce the sugar if you prefer less sweetness.
How to serve your cobbler
This cobbler is best served warm. Let it cool for 30 minutes so the juices can set slightly, then serve with vanilla ice cream for a classic pairing. Peach ice cream, whipped cream, or a dusting of powdered sugar are also excellent choices.
How to store your cobbler
Store leftover cobbler covered in the refrigerator for up to 3 days. Be sure the cobbler has cooled completely before covering to avoid condensation. You can freeze individual slices in airtight containers for about a month; thaw in the fridge overnight or reheat in the microwave.
Can I use frozen fruit?
Yes. Follow the instructions in the recipe for partially thawing and managing excess liquid when using frozen fruit.
Can I make this cobbler with other fruit?
Absolutely. Swap the blueberries for raspberries or blackberries, keeping the total fruit amount to about 2 1/2 cups. Raspberries are delicate—stir gently to avoid breaking them. You can also mix fresh peaches with frozen berries if you like; treat the berries as described for frozen fruit to prevent them from breaking down while stirring.
What is the difference between a cobbler and a crisp?
Both are fruit-based desserts, but their toppings differ. A crisp has a crumbly, buttery topping often made with oats and sometimes nuts. A cobbler is topped with a dough or biscuit-like layer; this recipe features a simple cake-style batter as the topping, which is another common cobbler approach.
A few more recipes you might enjoy
Blueberry Cheesecake Bars
Fresh Peach Dump Cake
Pineapple Cobbler
Fruit Cocktail Cake
If you make this blueberry peach cobbler, please leave a comment and rating to let others know how it turned out. Tag your photos on Instagram so others can enjoy your version!
This easy, from-scratch blueberry peach cobbler is a delightful summer dessert.
Dessert
American
- 1 1/2 cups sliced fresh or frozen peaches*
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
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If using fresh fruit: Gently stir the peaches, blueberries, and 1/4 cup sugar in a bowl and let sit for 30 minutes, stirring a couple of times.
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If using frozen fruit: Combine the peaches and berries and let sit 20 to 30 minutes until partially thawed. If a lot of liquid collects, drain it, then return the fruit to the bowl. Stir in 1/4 cup sugar and let sit another 10 to 20 minutes so the sugar dissolves. Do not drain at this point.
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Preheat the oven to 350°F (175°C) once the fruit mixture has been sitting for 30 minutes.
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Melt the butter and pour it into the bottom of an 11-by-7-inch or 9-inch square baking dish.
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In a mixing bowl, stir together the flour, remaining 1 cup sugar, milk, baking powder, and salt until smooth. Pour this batter over the melted butter.
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Pour the fruit and all of its juices over the batter. There will be a lot of liquid—that’s normal. Do not stir the fruit and batter together.
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Place the baking dish on a large sheet pan in case juices bubble over. Bake 48 to 58 minutes, until the fruit has mostly sunk to the bottom and the top is golden brown.
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Allow the cobbler to cool 30 minutes to an hour so the juices thicken slightly. Serve warm with ice cream, whipped cream, or a dusting of powdered sugar.
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Store leftovers covered in the fridge for up to 3 days after the cobbler has cooled completely to prevent sweating.
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You can also freeze slices in airtight containers for about a month; thaw in the fridge overnight or reheat in the microwave.
- *About 2 to 3 peaches, depending on size, are needed if using fresh peaches.
- If the fruit is tart, add up to 1/4 cup more sugar to the fruit mixture, or reduce the sugar if you prefer less sweetness. Do not change the sugar amount in the batter—only adjust the sugar mixed with the fruit.
- See the main post for step-by-step photos.