When you can’t decide between making a blueberry cobbler and a peach cobbler, you make Blueberry Peach Cobbler! See how the peach slices soak up the blue tones of the blueberries. I love it when I can have the best of both worlds in my kitchen.
Blueberries are on sale at every grocery store or maybe you are lucky enough to have a U-Pick farm in your neck of the woods. I’m partial to Clanton, Alabama or Georgia peaches. They really know how to grow them sweet and juicy down here in the South.
This recipe is super easy and addicting. Cobblers are one of those desserts that you can whip up on the spur of the moment.
And serving of cobbler is not complete until you top it off with a scoop of homemade vanilla ice cream. Since I’m all about shortcuts in the kitchen, if I don’t have time to make my own ice cream, I reach for my Blue Bell Homemade Vanilla ice cream because I always have a stash in the freezer.
If you are making this in the winter with frozen fruit, you might want to add a tablespoon more sugar but when they are at their peak in the summer they are uber sweet on their own.
Nectarines can easily be substituted for peaches in this cobbler and no need to peel them. I also have a Nectarine Cinnamon-Sugar Cobbler recipe.
I can’t resist topping it off with a scoop of vanilla ice cream just to gild the lily, so to speak.
When you can't decide between blueberry cobbler and peach cobbler combine them and have the best of both worlds!
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup salted butter cut in 8 slices
- 1/2 cup old-fashioned oats or quick cooking oats
- 2 cups fresh blueberries
- 2 cups peeled and sliced fresh peaches about 4 medium
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Preheat oven to 350°F.
Combine flour, sugars, and cinnamon in a bowl; cut in the butter with a pastry blender/cutter until butter is the size of small peas. This can also be done by pulsing in a food processor or using your fingers to press the butter into the flour until the mixture is crumbly. I like to use my fingers because the warmth of your fingers soften the butter just enough to bring the mixture together somewhere between a ball of dough and dry and crumbly. (I don’t add the oats until after this step because it cuts the oats into tiny bits.) Stir in oats. I used quick cooking oats in this photo because I had it on hand but I prefer the look and texture of old-fashioned oats.
Combine all the ingredients for filling in a large bowl and stir gently to coat the fruit. Frozen fruit can also be used but be sure to pat dry with paper towels to remove water when they thaw. Spoon filling into an 8-inch square baking dish. Spoon, sprinkle, or dollop the topping mixture onto the filling and bake at 350° for 40 minutes or until the topping is golden brown and the filling is bubbly.