Blueberry Peach Cobbler

My husband’s absolute favorite dessert is cobbler — more specifically peach cobbler. When we started dating in high school, you better believe I learned how to make a really good recipe just to impress him! ;) Since then, I’ve made several different cobblers over the years but this is one I come back to time & time again! It’s our absolute FAVORITE & fully husband approved!

One of the BEST things about this Blueberry Peach Cobbler is the crust — it’s absolutely delicious! More importantly, it can be thrown together in a matter of minutes and requires zero time in the refrigerator to chill! Another huge draw? It doesn’t have to be rolled out either — aka huge time saver! Lastly, the more “imperfect” the crust looks the better! You can simply use a large spoon to drop the dough over the fruit to resemble uneven cobblestones (hence the name cobbler). :)

An additional time-saving tip for this recipe is to use frozen fruit! Don’t get me wrong, I love fresh peaches but if they aren’t in season or I don’t the extra time to peel and slice them… frozen is the way to go! Another bonus of using frozen fruit is I can always ensure I have the ingredients ready to go at any given time!

Did I mention that the combination of blueberries and peaches is AMAZING?! And I absolutely love the color combo as well. Be sure not to skip the corn starch that’s called for in the fruit filling. This is a SUPER important ingredient! It will thicken the fruit mixture (no-one wants a runny filling), and will also make it have that really pretty glossy finish!

Lastly in my opinion, a cobbler is NEVER complete without vanilla ice cream! Since we grew up in Texas, nothing beats Bluebell Homemade Vanilla Ice Cream! I hope y’all enjoy this recipe & continue to make it for years to come!

Yields 6- servings
Prep time: 15 minutes
Cook time: 45-55 minutes

INGREDIENTS
Fruit
1 pound frozen sliced peaches, thawed
1 pound fresh or frozen blueberries, thawed
1 cup granulated sugar
2 tablespoons corn starch
2 tablespoons unsalted butter, diced into small pieces

Crust
1 ½ cups all-purpose flour
⅓ cup granulated sugar
2 ¼ teaspoons baking powder
½ teaspoon coarse kosher salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
½ cup heavy cream

For serving
Vanilla ice cream

NOTES
Recipe adapted from Food Network.

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INSTRUCTIONS
Fruit
Preheat oven to 375 degrees.

Spray a 9-inch square baking pan with non-stick cooking spray.

In a large bowl, combine the peaches, blueberries, sugar, and corn starch. Pour the mixture into the baking pan.

Top with 2 tablespoons of diced unsalted butter.

Crust
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

Using a pastry cutter, cut in 2 tablespoons of cold butter into the dry ingredients until no visible pieces remain. (If you don’t have a pastry cutter, simply rub in the cold butter using your fingertips).

Cut in the remaining 4 tablespoons of butter until the mixture is in even pea-size pieces.

In a small bowl, whisk together the egg and heavy cream.

Using a spatula, fold in the cream mixture into the dry ingredients.

The dough will be shaggy and loose.

Spoon large spoonfuls of dough on top of the fruit in large clumps (it should look like old-fashioned cobblestones, hence the name cobbler). 🙂

Place the baking dish on top of a cookie sheet to prevent any fruit from spilling over.

Bake until golden brown & a toothpick inserted in the center of the topping comes out clean, about 45-55 minutes.

Cool cobbler on a wire rack, about 15-20 minutes.

Serve warm with vanilla ice cream.

Blueberry Peach Cobbler