Peach & Blueberry Cobbler

Summer hasn’t started until you’ve made a Peach & Blueberry Cobbler! Use the freshest fruit you can find and top it all off with a scoop of ice cream.

Summer hasn’t started until you’ve made a Peach Blueberry Cobbler. It’s kind of a must. Typically I’m a chocolate chip cookie and cake kind of girl, but I’ll never turn down an in season fruit cobbler. It’s kind of the perfect end to a summer meal. 

I love how cobblers are versatile, unlike most baking recipes. But here, you use any fruit you like, or anything that’s fresh, sweet, and in season! I chose the most beautiful peaches from the farmer’s market, contrasted with plump blueberries. Perfection!

Peach & Blueberry Cobbler is my favorite combo, but feel free to use plums, cherries, strawberries, or raspberries! You can’t go wrong when it comes to fruit and cobbler. And don’t forget the ice cream!

A Few More Cobblers…

• Pear & Blueberry Crumble
• Easy Apple Crisp
• Plum Crumble

Peach & Blueberry Cobbler

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Laney Schwartz
• Yield: 4 1x

Print Recipe

Pin Recipe

---

Description

Summer hasn’t started until you’ve made a Peach & Blueberry Cobbler! Use the freshest fruit you can find and top it all off with a scoop of ice cream.

---

Ingredients

Scale 1x2x3x

• 8 large peaches
• 1 cup blueberries
• 1 tablespoon sugar
• 2 tablespoons lemon zest (zest from 1 lemon)
• 2 tablespoons lemon juice
• 1 ½ tablespoons all purpose flour

For the crumble

• ¾ cup brown sugar
• 1 cup old fashioned oats
• ¾ cup all purpose flour
• 1 teaspoon cinnamon
• 1 stick butter (COLD and diced)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add the peaches and boil for 30 seconds. Remove and place peaches in a large bowl of ice water. Once peaches are cool, carefully remove the skins. They should come off easily by just pushing back on the skins.
2. Dice peaches into large cubes. Add the peaches, blueberries, sugar, lemon zest, lemon juice, and 2 tablespoons flour to a bowl. Mix until well combined then let rest while you make the crumble. If mixture becomes too juicy, add a little more flour.
3. In a food processor, electric mixer, or using your hands, combine the brown sugar, oats, flour, cinnamon, and cold butter, until mixture comes together and has formed little crumbs the size of peas.
4. Grease the inside of a 9×13 inch baking dish and pour in the peach and blueberry mixture. Evenly sprinkle the crumble topping and bake for 50-60 minutes, until top is lightly browned and crisp, and the fruit is bubbly. Let sit for at least 10 minutes before serving, and top with vanilla ice cream.

---

Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes! Remember to subscribe to my free  Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!