Peach and Blueberry Cobbler With Fresh, Frozen, or Canned Peaches

peach and blueberry cobbler in a white baking dish.

5 from 1 rating

Peach and Blueberry Cobbler With Fresh, Frozen, or Canned Peaches

You’ll 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.

Prep Time10

Cook Time45

Total Time55

Course: Baked Goods, Dessert

Cuisine: American

Keyword: canned peaches crisp, peach crisp made with canned peaches, peach crisp using canned peaches

Servings:

Author: Sarah Cook

Equipment

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 8x11 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

Cover the edges of the baking dish loosely with foil. This is optional but highly recommended.

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