This blueberry peach cobbler makes the perfect summer dessert! You can use fresh or frozen fruit for this dessert that everyone will love!
This blueberry peach cobbler is the perfect dessert for summer! Or anytime really, you can make it with frozen fruit if you’re craving something summery in the middle of winter.
But there’s something about cobbler in the summer. Fresh blueberries and peaches combined in a sweet fruit filling, topped with sweet biscuits, and served warm with a scoop of vanilla ice cream – it’s the perfect dessert on a summer evening.
We really enjoyed this blueberry peach cobbler. It’s super easy to make, and tastes fantastic! Your family will love it!
Can you leave the skin on peaches for blueberry peach cobbler?
You definitely can leave the skin on peaches for cobbler. It’s really a personal preference. I’ve made blueberry peach cobbler with the skin on and with the skin off, and I prefer to remove the skin from the peaches.
It tends to separate from the peaches when the fruit is cooked anyways, and I don’t love the texture of the peach skin in the dessert. If you prefer, you can definitely leave the skin on the peaches, but I always remove it!
What is the best way to remove the skin from peaches?
The best way to remove the skin from fresh peaches is to cut a shallow “X” on the bottom of the peaches, and then blanch them in boiling water for 30-45 seconds. The “X” allows the boiling water to get underneath the peel on the peach, and the edges will lift up a bit.
Remove the peach from the water with a slotted spoon and put it into an ice bath immediately so it stops cooking. Once the peaches have cooled off enough to handle them, you can peel the skin off easily.
If your peaches are very firm, you can remove the skin with a vegetable peeler, but I find that this doesn’t often work very well. The peaches almost have to be under ripe for them to be firm enough to peel this way, and then they aren’t sweet enough that you will want to bake with them anyways.
They’re best for baking when they’re ripe, and are pretty tough to peel with a vegetable peeler then. It’s easier and less messy to blanch them.
Can you use frozen fruit for cobbler?
You can use frozen fruit instead of fresh for this cobbler recipe. Use the fruit frozen, do not thaw it first, and increase the corn starch from 1.5 tablespoons to 2 tablespoons. This is because frozen fruit has more liquid in it than fresh fruit, so a little extra corn starch helps the filling to thicken the same as it would using fresh fruit.
You will also need to increase the baking time for the filling. Bake it until the fruit bubbles. If it isn’t bubbling, it won’t thicken properly. If the fruit on top is starting to dry out a little bit with the longer initial bake time, you can give it a stir and then continue baking until it bubbles.
How to make Blueberry Peach Cobbler:
- You can use fresh or frozen fruit for this cobbler. If you’re using frozen fruit, do not thaw it first, and increase the corn starch to 2 tablespoons, and the first cook time to 40-45 minutes, or until the fruit is bubbling.
- This cobbler is best the day it is made, but will keep for 2-3 days, covered, at room temperature. It is best served warm, and can be reheated in the microwave on low power, or in the oven, covered with foil, for about 20 minutes at 350F.
- We like fruit cobbler best served warm with vanilla ice cream, but whipped cream is good too if you prefer.
Here are some more great fruit desserts for you:
Blueberry Peach Cobbler
This blueberry peach cobbler makes the perfect summer dessert! You can use fresh or frozen fruit for this dessert that everyone will love!
Ingredients
For the filling:
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon cinnamon
- Pinch salt
- 3 cups blueberries
- 3 cups peaches, peeled and diced
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lemon zest
For the topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar + 2 teaspoons
- 2 tablespoons cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1/3 cup buttermilk
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees F.
Make the filling:
- In an 8x8 or 9x9 inch baking dish, stir together the sugar, cornstarch, cinnamon, and salt until combined.
- Add the peaches and blueberries and stir gently until the fruit is coated.
- Stir in the lemon juice and lemon zest.
- Place the baking dish on a baking sheet (in case it bubbles over) and bake the filling for 25-30 minutes, or until it is hot and bubbling.
Make the topping:
- In a large bowl, whisk together the flour, 1/4 cup sugar, cornmeal, baking powder, baking soda, and salt.
- In another bowl, mix together the melted butter, buttermilk, and vanilla.
- Once the fruit comes out of the oven, add the wet ingredients to the dry, and stir until just combined. If the butter is no longer completely melted, the mixture will be a bit thicker. This is fine, just use your hands to knead it a little bit until it comes together.
Make the cobbler:
- Increase the oven temperature to 400 degrees F.
- Drop the topping by the spoonful (or use your hands to flatten the pieces a bit and place them on top of the fruit) over the hot fruit, spacing it out evenly. Divide it into about 8-10 pieces.
- Mix together the remaining 2 teaspoons of sugar and the 1/4 teaspoon of cinnamon and sprinkle this generously over the biscuit topping.
- Bake for 14-16 minutes (leaving the baking dish on top of a baking sheet in case it bubbles over), or until the biscuits are golden brown and the fruit is bubbling.
- Remove the cobbler from the oven and let it cool for about 20 minutes before serving it warm, with vanilla ice cream or whipped cream.
Notes
You can use frozen fruit instead of fresh if you prefer. For frozen fruit, increase the amount of corn starch to 2 tablespoons, and the first bake time to 40-45 minutes, or until the filling is bubbling. Do not thaw the fruit first.
Source: Adapted from Mel's Kitchen Cafe.
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Nutrition Information:
Yield:
8Serving Size:
1/8Amount Per Serving: Calories: 253Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 311mgCarbohydrates: 48gFiber: 3gSugar: 30gProtein: 3g
Nutrition Information is estimated based on ingredients used and may not be exact.