Blueberry Peach Cobbler When you can't decide which one to make.

Blueberry Peach Cobbler: When You Can’t Decide Which One To Make

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.

This is one of my favorite cobblers because of the oatmeal cookie-like topping. It’s crunchy on the top with oats stirred in and soft and brown sugary in the center.

Blueberries and Peaches on white table

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.

Blueberry Peach Cobbler lightened

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 a 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 super 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 and peaches can easily be substituted.

A white basket of peaches ready for cobbler making!

How to peel peaches quickly & easily: blanching

Don’t let a little peach fuzz stop you from making the peach recipes you love. If you have more than one peach to peel, try blanching them. You won’t lose any of that delicious, juicy peach like you will with a paring knife-unless you have fantastic knife skills-or a grandma.

  1. Lower 4 or 5 peaches at a time down into a pot of boiling water for 30 seconds.
  2. Gently lift them out with a slotted spoon and place them in a bowl of ice water.
  3. Wait 5 minutes. With a small knife, start at the top and the peel should easily pull right off. This method works best with ripe peaches.

The peaches below are white peaches. So juicy and flavorful, all you want to lose is the skin when peeling them.

Blanch peaches for easy peeling and the skins will just pull right off. Shock them in ice water after boiling 30 seconds.

Stop by your local farmer’s market this weekend and pick up a basket of fresh peaches! Try my Freezer Peach Marmalade. Be sure to make plenty for the Winter months, too.

I can’t resist topping it off with a scoop of vanilla ice cream just to gild the lily, so to speak.

Click to Pin to your Pinterest boards

Pinterest Pin for Blueberry Peach Cobbler from GritsAndGouda.com served up with a scoop of vanilla ice cream

Video from ABC 33/40’s Talk of Alabama making Blueberry Peach Cobbler

Picture of Kathleen Royal Phillips and Nicole Allshouse on Talk of Alabama making blueberry peach cobbler

Video from WBRC’s Good Day Alabama

Picture of Kathleen Royal Phillips and Janice Rogers on Good Day Alabama making blueberry peach cobbler

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Blueberry Peach Cobbler
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

When you can't decide between blueberry cobbler and peach cobbler combine them and have the best of both worlds!

Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Kathleen Royal Phillips
Ingredients
Topping:
  • 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
Filling:
  • 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
Instructions
  1. Preheat oven to 350°F.
  2. 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.
  3. 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 a greased 9-inch square baking dish or 2-quart casserole. Spoon, sprinkle, or dollop the topping mixture onto the filling and bake at 350° for 45 minutes or until the topping is golden brown and the filling is bubbly.

 

Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

3 thoughts

    1. So glad you tuned in to Good Day Alabama this morning! This cobbler is one of my favorites, for sure!

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