This comforting Peach and Blueberry Cobbler combines the fresh flavours of two favourite summer time fruits. A fruity filling is topped with a sweet buttermilk cobbler topping. Topped with a scoop or two of vanilla ice cream, it's the ultimate summer dessert!
I am in LOVE with this cobbler recipe! If you've tried my peach cobbler recipe it's similar, but the combination of peaches and blueberries together is a-maz-ing and creates this fruity, jammy filling that is then topped with sweet buttermilk biscuits. Please, don't skip the vanilla ice cream on top!! It takes this dessert to a new level entirely.
YOU'LL LOVE THIS RECIPE!
- no fancy equipment! This recipe is made entirely by hand with no mixer required.
- it's such an easy recipe to make! A novice baker could easily excel with this recipe.
- simple ingredients. Everything is readily available in the grocery store and if the fruit is off-season, you can used frozen or canned fruit!
INGREDIENTS AND SUBSTITUTIONS NOTES
- butter - cold butter is very important in the biscuit topping. Cut it into cubes when you're getting the ingredients assembled, then put it back into the refrigerator until your ready for the step requiring the butter.
- peaches and blueberries - I like to use fresh peaches and blueberries in this recipe or you can use frozen blueberries and canned peaches. Drain the peaches completely, then proceed with the recipe.
- turbinado sugar - I used this to sprinkle on top of the biscuit topping or you can use any type of coarse sugar.
Preheat oven to 375°F.
Grease 9x-13-inch baking dish and set aside.
Peel peaches and slice, then set aside.
In a small bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Stir well to combine.
In a large bowl, combine sliced peaches, blueberries, lemon juice and sugar mixture. Stir gently to combine.
Transfer peach and blueberry mixture to prepared 9x13-inch baking dish.
FOR COBBLER TOPPING: In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda and salt. Stir well to combine.
Using a pastry blender (I like to use clean hands for this step), cut in the butter until the mixture resembles coarse crumbs.
In a glass or small bowl, combine buttermilk and vanilla extract. Add to flour mixture all at once and stir just until combined.
Drop the topping by heaping spoonfuls on top of peach and blueberry mixture. I like to use an ice cream scoop as it's easier.
Don't worry about it being perfectly even. As you can see in the photo below, the topping spreads out beautifully.
Sprinkle turbinado sugar on top of topping.
Bake in 375°F oven for 40 minutes until golden brown. Filling will be bubbling at the edges.
I like to let the cobbler cool for 25 to 30 minutes before serving. It will be warm and the filling will have had time to set up.
Serve with a scoop (or two) or vanilla ice cream.
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