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Peach Blueberry Cobbler Recipe | Sweet Summer Classic
Molly

Peach Blueberry Cobbler Recipe | Sweet Summer Classic

This Southern comfort dessert combines juicy peaches and tangy blueberries in a golden, cinnamon-infused topping. A no-yeast, no-hassle cobbler with a crispy crust and a rustic texture, perfect for summer fruit seasons. Serve warm with tea, coffee, or vanilla ice cream.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Seasonal Desserts
Cuisine: Southern American
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 large yellow peaches
  • 2 cups blueberries
  • 2 cups all-purpose flour
  • ⅔ cup brown sugar
  • ½ cup (1 stick) butter, softened
  • ½ cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ cup milk (as needed)

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Peel, slice, and halve peaches; toss with blueberries and mix in lemon juice, brown sugar, cornstarch, and salt.
  3. In a bowl, combine flour, oats, 1/4 cup brown sugar, cinnamon, and salt.
  4. Cut in softened butter using a pastry blender until the mixture resembles coarse crumbs.
  5. Layer the fruit mixture in a greased baking dish; top with the crumb mixture.
  6. Bake for 45 minutes or until golden and bubbling. Let cool slightly before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgFiber: 2gSugar: 30g

Notes

Use nectarines as a substitute for peaches.
Combine fresh and frozen blueberries for extra juiciness; blackberries can replace blueberries.
Gluten-free option: Substitute all-purpose flour with a gluten-free blend.
For a rustic variation, blend leftover fruit with buttermilk and cornmeal as a base.
Store leftovers covered in the refrigerator for up to 2 days.

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