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You’re going to love my easy peach cobbler and blueberry cobbler recipe! With this simple dump-and-bake recipe, you can make a fast cobbler with fresh, frozen, or canned fruit. I love to serve mine with a scoop of vanilla ice cream for the perfect sweet treat combo.
If you need a no-fuss, dump-and-bake dessert, you can’t go wrong with my peach and blueberry cobbler!
It’s summertime in a freaking bowl, and because it can be made with fresh, frozen, or canned peaches/blueberries, you can enjoy it when the sun is shining brightly, or you’re sitting in front of the fire on a winter day.
Homemade canned peaches you put up yourself will give you the best results because they have your perfect level of sweetness. But if you use store-bought, that’s fine too—just add a little less sugar to balance it.
SArah’s Cheat Codes
Have you ever had (or made!) a baked dessert that tastes dense and overall is just BLAH? It’s likely due to too much flour.
That happens when you scoop the measuring cup into the flour, rather than spooning the flour into the cup and leveling it. Happens to the best of us, but let’s stop that sad practice right meow!
I freaking love a good old-fashioned cobbler, but when I’m craving something with a crunchy topping, I use our peach crisp with canned peaches recipe. That also pairs beautifully with vanilla ice cream. But like, what doesn’t?
Peach and Blueberry Cobbler With Fresh, Frozen, or Canned Peaches
Ingredients
- 8 tbsp unsalted butter {1 stick}
- 2 cups peaches
- 1.5 cups blueberries
- 3/4 cup all-purpose flour
- 1/8 tsp salt
- 2 tsp baking powder
- 1/2 cup white sugar
- 1/2 tsp cinnamon
- 3/4 cup milk {whole or buttermilk}
- 1/4 cup white sugar
Instructions
- Preheat oven to 350˚F (180˚C) with a rack position in the middle of the oven.
- Add the butter to an 8×11 or 12-inch round baking dish. Place the dish into the oven while the oven preheats.8 tbsp unsalted butter
- Chop or slice peaches.2 cups peaches
- Combine flour, salt, baking powder, 1/2 cup sugar, and cinnamon in a medium mixing bowl.3/4 cup all-purpose flour, 1/8 tsp salt, 2 tsp baking powder, 1/2 cup white sugar, 1/2 tsp cinnamon
- Add the milk and mix until just combined. Do not overmix. Let it sit for 5 minutes.3/4 cup milk
- Spoon the batter to distribute it evenly in the baking dish over the melted butter, without mixing the batter into the butter.
- In a medium mixing bowl, combine sliced peaches, blueberries and sugar, and spoon the mixture evenly over the batter in the baking dish.1/4 cup white sugar, 1.5 cups blueberries
- Bake at 350˚F, for 30 minutes. After the 30 minutes are up, remove the foil from the edges if using.
- Bake for another 5-10 minutes or until the cobbler topping is lightly browned and the fruit mixture is bubbling.
- Cool for 10-15 minutes and serve.
Notes
- Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry cobbler topping.
- If using canned peaches, drain for 10 minutes. If using frozen peaches, thaw and drain. If using fresh peaches, you can peel them or keep the skin on.
- Storing Leftovers: Allow the cobbler to cool and store covered leftovers at room temperature for 1-2 days or in the fridge for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
