If summer was a dessert, it would be this Peach Blueberry Cobbler. Sweet summer peaches, in the peak of the season, combined with juicy blueberries underneath the most delicious coconut and pecan crust. And did I mention the crust? The crust, you guys.
This peach blueberry cobbler is, by far, one of my favorite summer desserts. The only thing that makes it better than it already is is a big ol’ scoop of vanilla ice cream. To die for!
What’s in this Peach Blueberry Cobbler
There are two parts to this blueberry peach cobbler: the filling and the crust. Here’s what you’ll need:
- Fresh peaches. Ripe peaches that are free of bruises are ideal, but you could even use peaches that are slightly underripe or overripe.
- Fresh blueberries.
- Turbinado sugar, i.e. raw sugar. The coarse grains of this type of sugar help the fresh fruit caramelize so beautifully.
- Instant tapioca. This is what will thicken the fruit mixture as it bakes. Be sure to get instant tapioca, not regular tapioca.
- Lemon juice.
- Flour. This cobbler can easily be made gluten free by using a measure-for-measure gluten free flour.
- Shredded coconut. The coconut flavor isn’t strong in the crust, but it gives a subtle sweet flavor and awesome texture.
- Cold butter
How to Make this Peach Blueberry Cobbler
A fruit cobbler is a really easy dessert to make. Just combine the fruit filling ingredients and pour them into a baking dish. Don’t worry about peeling off the peach skin either. Leaving the skin on gives this cobbler the best flavor!
Work the cold butter into the dry ingredients using your hands or a pastry cutter, and then drop the batter in clumps on top of the fruit. The batter will spread slightly during baking, so don’t worry if it doesn’t completely cover the fruit.
Then just bake! See the recipe card below for full instructions.
How to Serve Peach Blueberry Cobbler
This cobbler is best enjoyed warm or at room temperature. And obviously, a big scoop of vanilla ice cream is always a good idea!
A dollop of whipped cream is also a delicious addition, or even a caramel drizzle.
For a lighter option, try topping this peach blueberry cobbler with some Greek yogurt. The tanginess of the yogurt is a really nice complement to the sweetness of the cobbler.
Can you use frozen peaches in this cobbler recipe?
While fresh, juicy peaches are best, you can definitely use frozen peaches (and even frozen blueberries) in this recipe.
Just be sure to let the frozen fruit thaw in a colander at room temperature to allow any excess liquid to drain out before baking.
Cobbler vs. Crisp vs. Crumble
With so many fruit dessert options out there, how to tell the difference? Here’s a breakdown:
- A cobbler features a fruit filling topped with individual biscuit-like or cake-like dumplings. When baked, the dough creates a soft and tender crust, resembling cobblestones, hence the name.
- A crisp consists of baked fruit filling but instead of a biscuit topping, it’s topped with a mixture of oats, butter, flour, and sugar. As it bakes, the topping becomes crispy, hence the name “crisp.”
- A crumble is similar to a crisp. However, different from a crisp, its topping lacks oats. When baked, the topping forms a crumbly texture.
Variations on this Peach Blueberry Cobbler Recipe
While this peach blueberry cobbler is a summertime classic, there are lots of fun ways to vary this recipe. Here are some of my favorite ideas:
- Mixed Berry Cobbler: Replace the blueberries with a mix of raspberries, blackberries, and strawberries to create a vibrant medley of flavors. Find my recipe here.
- Gluten-Free Cobbler: Substitute gluten-free flour or almond flour to make a cobbler that caters to your GF friends and family.
- Spiced Cobbler: Add a touch of warmth by incorporating spices like cinnamon, nutmeg, or cardamom into the fruit filling or the crust.
How to Store this Peach Blueberry Cobbler
If you have any leftover cobbler, you’ll be able to enjoy it for days. Cover the cobbler with plastic wrap or aluminum foil and store it in the refrigerator.
Alternatively, transfer the cobbler to an airtight container for refrigeration. It should remain fresh for up to 3-4 days.
Be sure to reheat it in the microwave so you can enjoy it in its full glory again.
When you make this Peach Blueberry Cobbler, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more summer dessert recipes, try these:
- Homemade Blueberry Pie (That Isn’t Runny!)
- Arizona Sunshine Lemon Pie
- No-Churn Mint Chocolate Chip Ice Cream
For more fruity dessert recipes, try these:
The Best Peach Blueberry Cobbler Recipe for Summer
- 6 cups sliced peaches about 6-7 peaches
- 2 cups blueberries
- 1 cup turbinado sugar
- 1/4 cup instant tapioca
- 1 Tbsp. lemon juice
- 1 cup all purpose or gluten-free flour
- 1 cup sweetened shredded coconut
- 3/4 cup sugar
- 1/4 cup (1 stick) unsalted butter cold
- 1 egg beaten
- 1/2 cup chopped pecans
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 375 degrees.
- If your peaches and/or berries are frozen, let them defrost in a colander to drain any excess liquid.
- Place peach slices, blueberries, turbinado sugar, tapioca and lemon juice into a large bowl. Mix gently to combine. Pour the mixture into a 9×13 baking dish.
- In a medium bowl, combine flour, coconut, sugar, pecans, baking powder and salt. Mix well.
- Cut the cold butter into cubes. Using your hands or a pastry blender, work the cubed butter into the flour mixture until the clumps are coarse and pea-sized. Add the beaten egg and mix well.
- Drop the batter in clumps on top of the fruit filling. Don't worry if there are spots that are uncovered, the batter will spread a little during baking. Bake for 45 minutes, until crust is golden brown.
- Cool for at least 20 minutes before serving.