Go Back
–+ servings
Save Recipe Form

The Best Peach Blueberry Cobbler Recipe for Summer

Easy dessert recipe with ripe peaches, juicy blueberries and a coconut-pecan crust
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

The Filling

  • 6 cups sliced peaches about 6-7 peaches
  • 2 cups blueberries
  • 1 cup turbinado sugar
  • 1/4 cup instant tapioca
  • 1 Tbsp. lemon juice

The Crust

  • 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

Instructions
 

  • 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 9x13 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.
Keyword blueberry, dessert, summer, vegetarian
Tried this recipe?Let us know how it was!