Best 7 Peach And Blueberry Cobbler Recipes

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Indulge your taste buds with the delightful Peach and Blueberry Cobbler, a classic dessert that combines the sweet and juicy flavors of ripe peaches and plump blueberries, enveloped in a golden-brown, buttery crust. This delectable cobbler is a perfect blend of summer's bounty, offering a delightful treat for any occasion.

The recipe features two variations to cater to different dietary preferences. The traditional version showcases a delectable combination of fresh peaches, blueberries, sugar, cornstarch, lemon juice, and butter, all nestled in a flaky pie crust. For a healthier alternative, the gluten-free and vegan recipe offers a wholesome twist, using almond flour, coconut oil, and maple syrup, while still delivering an explosion of flavor.

Both recipes provide step-by-step instructions, ensuring a hassle-free baking experience. Whether you're a seasoned baker or just starting, you'll find the process easy to follow. So, gather your ingredients, preheat your oven, and get ready to create a dessert that will leave your family and friends craving for more.

Here are our top 7 tried and tested recipes!

BLUEBERRY AND PEACH COBBLER



Blueberry and Peach Cobbler image

Everyone loves a peach and blueberry cobbler. This one is the perfect, scrumptious treat! If you're taking it to a party, you might want to make another one for yourself. There won't be leftovers! -Laura Jansen, Battle Creek, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 6 servings.

Number Of Ingredients 14

2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 cup water
1 tablespoon lemon juice
2 cups sliced peeled fresh peaches
1 cup blueberries
TOPPING:
1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter, softened

Steps:

  • In a saucepan, combine first five ingredients. Bring to boil, stirring until thick. Add fruit and pour into a 2-qt. baking dish. For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk and butter. Spread over fruit mixture an bake at 375° for 50 minutes or until topping is golden brown and tests done. Serve warm.

Nutrition Facts :

PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

The easiest dessert that everybody loves. I got the idea from my mom and she got it from my grandma. The thing I changed is, I don't use a cake mix. I use items from my pantry, and I add blueberries.

Provided by DawnH

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

4 cups canned sliced peaches with juice
1 cup frozen blueberries
¾ cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
  • Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
  • Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 197.5 mg, Sugar 36 g

PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
1 cup blueberries
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch
1 large egg
3 tablespoons unsalted butter, melted and cooled
1/4 cup heavy cream
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of table salt
1 teaspoon baking powder
Vanilla ice cream (optional)

Steps:

  • Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.
  • Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.
  • Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.

GRILLED PEACH AND BLUEBERRY COBBLER RECIPE BY TASTY



Grilled Peach And Blueberry Cobbler Recipe by Tasty image

Here's what you need: granulated sugar, all purpose flour, kosher salt, lemon, lemon zest, vanilla bean, blueberry, peaches, all purpose flour, granulated sugar, baking powder, kosher salt, unsalted butter, buttermilk, turbinado sugar, vanilla ice cream

Provided by Jody Tixier

Categories     Desserts

Yield 8 servings

Number Of Ingredients 16

¾ cup granulated sugar
⅓ cup all purpose flour
½ teaspoon kosher salt
1 lemon, juiced
1 lemon zest
1 vanilla bean, split lengthwise and seeds scraped
4 cups blueberry
4 cups peaches, sliced
2 cups all purpose flour, plus more for dusting
¼ cup granulated sugar
2 tablespoons baking powder
1 teaspoon kosher salt
1 stick unsalted butter, frozen
1 cup buttermilk, plus 1 tablespoon, cold, divided
1 tablespoon turbinado sugar
vanilla ice cream, or whipped cream, for serving

Steps:

  • Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
  • Add the blueberries and peaches and use a spatula to toss until well coated.
  • Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
  • Make the biscuits: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Using a cheese grater, grate the cold butter into the flour mixture. Working quickly, use your hands to toss the butter in the flour.
  • Pour 1 cup (245 ml) of buttermilk into the flour mixture and use a spatula to stir into a shaggy dough.
  • Turn the dough out onto a lightly floured surface. If the dough looks too wet, dust with a bit more flour. Form the dough into a 5x7-inch (12 x 17 cm) rectangle, and sprinkle with more flour. Fold the dough in half, then roll out again. Repeat 4-5 more times to build the flaky layers of the biscuits.
  • Add a few tablespoons of flour to a small bowl. Dip a 2-inch (5 cm) round cookie cutter in the flour, then punch out 16 biscuits, pressing the cutter straight down. Reroll the dough as needed to cut out more biscuits.
  • Arrange the biscuits on top of the fruit filling, making sure they are touching. Brush the biscuits with the remaining tablespoon of buttermilk and sprinkle with the turbinado sugar. Refrigerate until ready to grill.
  • Preheat the grill to 350°F (180°C).
  • Place the cast-iron skillet on the grill and shut the lid. Grill the cobbler for 1 hour 15 minutes, until the biscuits are golden brown and the filling is bubbling.
  • Let sit for 30 minutes at room temperature, then serve with ice cream or whipped cream.
  • Enjoy!

Nutrition Facts : Calories 326 calories, Carbohydrate 74 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, Sugar 36 grams

E-Z QUICK PEACH AND BLUEBERRY COBBLER



e-z quick peach and blueberry cobbler image

my kids and my fiance love this because it's easy to make and is the ultimate comfort desert. you can serve it hot or cold,with or without ice cream.

Provided by Jennifer Cunmulaj

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 6

2 can(s) peaches, canned 16 0z.
1 stick butter or margarine
cinnamon, ground
1 box yellow cake mix
1/2 pt blueberries, fresh
non stick spray

Steps:

  • 1. pre-heat your oven to 350 degrees
  • 2. spray your pan with non-stick spray.
  • 3. open up cans of peaches and pour into pan-juice and all
  • 4. sprinkle peaches with cinnamon
  • 5. pour blueberries on the peaches evenly-you can use any fruit,i just adore blueberries.
  • 6. sprinkle cake mix onto blueberries and peaches.
  • 7. sprinkle with some more cinnamon
  • 8. dot the cake mix with butter. i usually cut it into slices and quarter before i dot.
  • 9. put into the oven for 35-40 minutes or until golden brown
  • 10. serve hot or cold,with or without ice cream. can be refridgerated

BLUEBERRY AND PEACH COBBLER



Blueberry and Peach Cobbler image

Make and share this Blueberry and Peach Cobbler recipe from Food.com.

Provided by Audrey M

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 cups peaches, sliced in 1/4 inch slices (fresh or frozen)
1/3-1/2 cup sugar
4 teaspoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1 cup blueberries (fresh or frozen)
nutmeg
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt (optional)
1 teaspoon fresh grated fresh lemon rind
1/4 cup butter or 1/4 cup margarine
1/2 cup cream or 1/2 cup evaporated milk

Steps:

  • In a 1 1/2 quart baking dish, combine peaches, sugar, tapioca and lemon juice.
  • Top with blueberries.
  • Cook in microwave on High for 5 minutes until mixture is heated completly.
  • Stir after 3 minutes.
  • Sprinkle mixture with nutmeg.
  • In a large mixing bowl, mix together flour,s ugar, baking powder, salt and lemon rind.
  • Cut butter or margarine into flour mixture until it is crumbly.
  • Add cream to flour mixture and stir until dough is moist.
  • Drop soft dough on top of fruit and sprinkle once again with nutmeg.
  • Bake for 25- 30 minutes at 400 degrees or until top is golden brown.
  • Serve warm with ice cream or cool whip.

Nutrition Facts : Calories 233.2, Fat 10.7, SaturatedFat 6.6, Cholesterol 31.8, Sodium 138.8, Carbohydrate 33.4, Fiber 1.5, Sugar 18.6, Protein 2.5

PEACH AND BLUEBERRY COBBLER WITH HAZELNUT BISCUITS



Peach and Blueberry Cobbler With Hazelnut Biscuits image

Cobbler is an irresistible summer treat, with its combination of bubbling fruit and golden biscuits. This version uses sweet, nutty hazelnut flour in the biscuits, which bake up crunchy on the outside and tender in the middle. To swap whole hazelnuts for the meal, start with 1/2 cup (64 grams) hazelnuts, toasted and with skins rubbed off. Grind the cooled nuts in a food processor or coffee grinder with the 1/3 cup (65 grams) granulated sugar until finely ground, and proceed with recipe as written. Tart wild blueberries are best here; use fresh if you can find them, but frozen are widely available and can go straight into the mix, no thawing necessary. Conventional supermarket blueberries work, too, but shouldn't be the first choice; they are watery and have a weaker flavor.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 15

1/2 cup/56 grams hazelnut meal
1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup/115 grams cold unsalted butter (1 stick), cut into pieces
1/3 cup/75 milliliters cold heavy cream, plus more for brushing top
1/4 cup/60 milliliters cold whole milk
Sanding sugar, for sprinkling
2 to 4 tablespoons sugar (depending on how sweet the fruit is)
1/2 vanilla bean, split and seeds scraped (or 1 1/2 teaspoons vanilla extract)
2 pounds/910 grams ripe peaches (3 to 4 medium peaches), pitted and cut into eighths (no need to peel it)
2 cups/320 grams blueberries, preferably wild, either fresh or frozen (no need to thaw)
1 tablespoon cornstarch
Pinch of kosher salt

Steps:

  • Heat oven to 400 degrees. In a small skillet, cook hazelnut meal over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely.
  • Prepare the filling: Combine sugar and vanilla seeds in a 2-quart baking dish and use your fingers to grind them together. Add peaches and blueberries, sprinkle with the cornstarch and salt, and gently toss to combine.
  • Prepare the biscuit topping: Combine cooled hazelnut meal, flour, sugar, baking powder and salt in a large bowl and whisk to combine. Cut butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-size pieces. (Pop the flour mixture into the refrigerator for a little while if the butter has gotten warm.)
  • In a small bowl, combine cream and milk and then, with a fork, stir it into the flour mixture just until evenly moistened. Don't overwork the dough.
  • Drop the dough in 8 to 10 apricot-size balls (a scant 1/4 cup) on top of the fruit mixture. Brush the tops of the dough balls with cream and sprinkle with sanding sugar.
  • Bake until fruit is bubbling, topping is golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached, 40 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 27 grams, TransFat 0 grams

Tips:

  • Fresh Fruit: Use ripe, flavorful peaches and blueberries for the best taste.
  • Slicing the Fruit: Slice the peaches uniformly so they cook evenly. For blueberries, leave them whole.
  • Sugar and Flour Mixture: Combine sugar, flour, and spices in a bowl before adding to the fruit. This helps prevent lumps.
  • Lemon Juice: A bit of lemon juice enhances the sweetness of the fruit and adds a touch of brightness.
  • Butter: Use unsalted butter for the topping to control the saltiness. Cut the butter into small pieces or use a pastry blender to incorporate it into the flour mixture.
  • Baking Dish: Use a 9x13 inch baking dish for the cobbler. A smaller dish will result in a thicker cobbler, while a larger dish will produce a thinner cobbler.
  • Chilling: Chill the cobbler for at least 30 minutes before serving. This allows the filling to set and the flavors to meld.

Conclusion:

This peach and blueberry cobbler is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet, juicy fruit filling and crispy, buttery topping, it's the perfect way to end a meal or enjoy as a snack. Serve it warm with a scoop of vanilla ice cream or whipped cream for an extra special treat.

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