Nothing beats a good peach and blueberry cobbler – trust me, I've baked hundreds over the years. The trick is letting those peaches and blueberries work their magic together. The peaches bring their sweet, honey flavor while those little blueberries add just the right touch of tang.
Now, don't fret too much about being precise with this one. A cobbler is mighty forgiving, and that's what makes it such a joy to bake. Just pile those fruits in there, top with your crust, and let the oven do its thing.
When that crust turns golden and the fruit starts bubbling up around the edges, you'll know you're in business.
What I love most about this dessert is how unfussy it is. Some folks get all worked up about perfect measurements and timing, but a cobbler? It's about as relaxed as a Sunday afternoon. Just keep an eye on that crust – when it cracks open, you should see those juices bubbling up nice and thick. That's how you know it's ready to grace your table.
Been making this recipe since my own mama taught me, and it hasn't failed me yet. It's the kind of dessert that'll have everyone scraping their plates clean, guaranteed.
Recipe
Peach and blueberry cobbler combines the sweet, tangy flavors of fresh summer fruits with a buttery, golden-brown crust that's both comforting and delicious. This classic Southern dessert showcases the natural sweetness of ripe peaches alongside plump blueberries, creating a perfect balance of flavors and textures.
The beauty of this cobbler lies in its rustic simplicity, featuring a biscuit-like topping that becomes crispy on the outside while remaining tender inside. As the fruit bakes, it releases its natural juices, creating a thick, bubbling sauce that mingles with the topping, resulting in an irresistible dessert that's best served warm with a scoop of vanilla ice cream.
Ingredients:
- 4 cups fresh peaches, peeled and sliced
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 2 tablespoons coarse sugar for topping
Preheat oven to 375°F (190°C). Toss peaches and blueberries with granulated sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Transfer to a 9×13-inch baking dish.
In a separate bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and vanilla until just combined. Drop spoonfuls of dough over fruit mixture. Sprinkle with coarse sugar and bake for 45-50 minutes until top is golden brown and filling is bubbly.
For best results, use fresh, ripe fruit that's in season, though frozen fruit can work in a pinch (thaw and drain excess liquid first). The key to a flaky topping is using very cold butter and handling the dough minimally.
Allow the cobbler to cool for at least 15 minutes before serving, as this helps the filling thicken and makes it easier to portion. Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Fresh peaches and plump blueberries combine in this classic American cobbler, a dessert that traces its roots back to early colonial times. When British settlers couldn't find the ingredients to make their traditional steamed puddings, they created cobblers by topping fruit with a simple biscuit-like crust. The name "cobbler" likely comes from the cobblestone-like appearance of the baked topping.
This version pairs two of summer's finest fruits, letting their natural sweetness shine through beneath a golden, buttery crust. A perfect dessert for backyard gatherings or Sunday suppers, this cobbler works equally well with frozen fruit when fresh isn't in season.
Conclusion
Got a real treat for you with this peach and blueberry cobbler. Nothing fancy, just good old-fashioned comfort food that'll make your kitchen smell like heaven. Now, folks often fuss about using fresh or frozen fruit, but let me tell you – both work just fine. Those sweet peaches (America grows plenty of them, by the way) pair up beautifully with tart blueberries, and that's all there is to it.
What's nice about this cobbler is you can make it year-round. In summer, grab those juicy peaches right off the tree if you're lucky enough. Come winter, just reach for the frozen stuff – works like a charm. The trick is in letting those fruits do their thing under that buttery crust. Been making this recipe for years, and it never disappoints. Simple as that.
This is proper Southern cooking, no bells and whistles needed. Just honest ingredients coming together in a way that'll have everyone scraping their plates clean. Tastes just as good warm from the oven as it does the next day for breakfast – not that I'm suggesting you eat dessert for breakfast, mind you (but I won't tell if you don't).