This Peach Blueberry Cobbler is a cross between a classic cobbler and a fruit crisp, topped with a buttery, oat cookie-like streusel. With just about 20 minutes of prep, this is the kind of easy summer dessert your family will love! Make it with fresh, frozen or canned peaches.
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Peach & Blueberry Cobbler is the perfect combination between two classic Southern desserts. It has a jammy fruit filling and a topping that tastes like an oatmeal cookie, with a soft texture on the inside and a bit of crunch on the top!
This easy blueberry peach cobbler is the epitome of putting summer produce to good use! Luckily for us, blueberries are on sale at every grocery store come summertime, or maybe you're lucky enough to have a U-Pick farm in your neck of the woods or a farmers market.
And for the peaches? I'm partial to Alabama peaches myself. They really know how to grow them sweet and juicy down here in the South, and there is nothing quite like a fresh summer peach that drips when you bite into it! But you can also use canned or frozen peaches so you can make it all year round.
This is one of my absolute favorite cobblers because of that oatmeal cookie-like topping. It’s crunchy on the edges, soft in the center. It's the kind of dessert that makes people go quiet at the table, and down South, that's the highest compliment there is.
If you love easy desserts like this one, you'll also want to check out my Peach Cobbler with Cake Mix. And if you're in a berry mood, my Strawberry Rhubarb Cobbler is worth bookmarking, too!
Featured Review
A favorite in my home!
Shortcuts
- Use frozen fruit when fresh isn't available. Frozen peaches and blueberries work beautifully in this recipe. Just be sure to thaw them first and pat them dry with paper towels to remove the excess moisture. Too much water will make your filling thin and runny instead of thick and jammy.
- Make the streusel topping with your hands. No pastry blender? No food processor? No problem. The warmth of your hands softens the butter just enough to bring the mixture together in that perfect sweet spot between crumbly and cohesive.
- Prep the fruit filling while the oven preheats. The whole filling comes together in one bowl with a gentle stir, and the streusel can be made right alongside it. By the time your oven hits 350°F, you'll be ready to pop it right in.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
Oatmeal Cookie Streusel
- All-purpose flour – This is the base of the streusel and gives it structure. A 1:1 gluten-free flour blend works as a straight swap if needed.
- Granulated sugar – Sweetens the streusel and helps it crisp up as it bakes.
- Light brown sugar – This is what gives the topping that oatmeal cookie flavor and that soft center. Dark brown sugar works too and adds a deeper molasses flavor.
- Ground cinnamon – Warm spice that ties the topping and fruit together. A pinch of nutmeg or cardamom alongside it is a lovely addition.
- Salted butter – Salted is preferred here because it balances the sweetness of two sugars beautifully. If using unsalted, just add an extra pinch of salt to the streusel.
- Old-fashioned oats or quick-cooking oats – Old-fashioned oats give you the best chewy texture and that classic oatmeal cookie look. Quick-cooking oats work fine in a pinch but will be a bit softer. Do not use instant oats.
Fruit Filling
- Fresh blueberries – Fresh is best for texture and flavor, but frozen works too. Thaw and pat dry thoroughly before using.
- Fresh peaches – Ripe, in-season peaches make all the difference here. If fresh aren't available, frozen (thawed and patted dry) or well-drained canned peaches in juice are both solid substitutes.
- Granulated sugar – Sweetens the fruit as it bakes. You can reduce it slightly if your peaches are very ripe and sweet.
- Cornstarch – Thickens the fruit juices into a luscious, scoopable filling rather than a watery one.
- Salt – Just a pinch!
- Lemon juice – Brightens the fruit and keeps the flavors from feeling flat. Fresh is best, but bottled works.
- Vanilla extract – Rounds out the sweetness and adds warmth.
How to Make Blueberry Peach Cobbler
Scroll down to the bottom for the printable recipe with detailed instructions.
- Preheat your oven to 350°F.
- In a large bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel. Cut in the cold butter slices using a pastry blender, food processor, or use your fingertips until the mixture is crumbly and the butter pieces are about the size of small peas. Don't add the oats yet, adding them at this stage would chop them into tiny bits.
- Now, stir in the oats and set the streusel aside.
- In a separate large bowl, combine the blueberries, peaches, sugar, cornstarch, salt, lemon juice, and vanilla. Stir gently to coat the fruit evenly.
- Spoon the fruit filling into a greased 9-inch square baking dish or 2-quart casserole dish.
- Dollop, spoon, or sprinkle the streusel topping evenly over the fruit.
- Bake at 350°F for 45 minutes, or until the topping is golden brown and the fruit filling is bubbly around the edges. Let cool for at least 10–15 minutes before serving. The filling will thicken as it cools.
Gild the Lily! Serve this peach and blueberry cobbler warm, straight from the oven with a big scoop of vanilla ice cream melting right over that golden streusel. As the ice cream pools into the bubbling blueberry peach filling, it creates its own little sauce in the bowl. Simple, and absolutely perfect!
How to Easily Peel Peaches (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.
- Lower 4 or 5 peaches at a time down into a pot of boiling water for 30 seconds.
- Gently lift them out with a slotted spoon and place them in a bowl of ice water.
- 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 above are white peaches. So juicy and flavorful, all you want to lose is the skin when peeling them.
Pro Tip
- Don't overmix the streusel. You want it to be crumbly and uneven, not a smooth paste. A few larger chunks of butter mixed in with the finer crumbs is exactly what you're after.
- Add the oats last. If you add oats before cutting in the butter, they get chopped into tiny bits and you lose that beautiful chewy texture. Stir them in at the very end, after the butter is fully incorporated into the flour mixture.
- Let the cobbler rest before serving. I know it's hard to wait when something smells this good, but giving the cobbler 10 to 15 minutes out of the oven lets the filling set up so it's thick and scoopable rather than runny. Good things come to those who wait, especially when dessert is involved!
Substitutions & Variations
- This streusel topping works with just about any summer fruit. Try it with blackberries and peaches, or use all peaches for a classic Southern peach crisp.
- 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.
- Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly more delicate but still delicious.
- In a pinch, two 15-oz cans of sliced peaches (drained well) can stand in for fresh. Look for peaches packed in juice rather than heavy syrup.
- Bake in a 10-inch cast iron skillet for a skillet peach blueberry cobbler that goes straight from the oven to the table!
What to Serve with Blueberry Peach Cobbler
Peach and blueberry cobbler is best served warm, and a big scoop of good vanilla ice cream on top is, in my humble opinion, non-negotiable. Whipped cream is a lovely, lighter option if you prefer, or a drizzle of heavy cream poured right over the top is the old-fashioned Southern way. For brunch or an afternoon treat, a dollop of vanilla yogurt would go great!
Storage
- To store: Cover the blueberry peach cobbler tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds, or warm the whole dish in a 325°F oven for about 15 minutes.
- To freeze: Let the cobbler cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make ahead (filling): The fruit filling can be stirred together and refrigerated up to 24 hours in advance. Add the streusel just before baking.
- Make ahead (streusel): The streusel topping can be made up to 3 days ahead and stored in an airtight container in the refrigerator, or frozen for up to 1 month.
Note: The streusel topping will soften slightly after being stored. To crisp it back up, reheat the cobbler uncovered in the oven rather than the microwave.
FAQ's
Look for two signs: the streusel topping should be deep golden brown, and the fruit filling should be visibly bubbling around the edges of the dish. If the top is browning too quickly before the filling bubbles, tent it loosely with foil for the last 10 minutes of baking.
A runny filling is usually caused by too much moisture in the fruit. This is especially common when using frozen fruit that hasn't been thoroughly thawed and patted dry. Make sure your cornstarch is fully stirred into the fruit mixture before baking, and allow the cobbler to cool for at least 10 to 15 minutes after it comes out of the oven.
A cobbler typically has a biscuit or cake-like topping dropped or spooned over the fruit filling, while a crisp has a crumbly, streusel-style topping made with oats, butter, and sugar. This one has the perfect combo of both!
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Peach Blueberry Cobbler
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Ingredients
Oatmeal Cookie Streusel:
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¾ teaspoon ground cinnamon
- ½ cup salted butter (cut in 8 slices)
- ½ cup old-fashioned oats or quick cooking oats
Fruit Filling:
- 2 cups fresh blueberries
- 2 cups peeled and sliced fresh peaches* See NOTES for canned or frozen peaches (about 4 medium)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice (optional)
- 1 teaspoon vanilla extract
Instructions
- 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. Note: 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.
- 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. Spoon filling into a greased 9-inch square baking dish or 2-quart casserole. Sprinkle the topping mixture onto the filling. I know it will look like a lot, but trust me. Pile it all on there! Bake at 350° for 40 to 45 minutes or until the topping is golden brown and the filling is bubbly.
Notes
- To store: Cover the blueberry peach cobbler tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds, or warm the whole dish in a 325°F oven for about 15 minutes.
- To freeze: Let the cobbler cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make ahead (filling): The fruit filling can be stirred together and refrigerated up to 24 hours in advance. Add the streusel just before baking.
- Make ahead (streusel): The streusel topping can be made up to 3 days ahead and stored in an airtight container in the refrigerator, or frozen for up to 1 month.
Nutrition
This recipe post was updated with new images and valuable information for the reader on June 4, 2026.
Video from WBRC's Good Day Alabama
Blueberry Peach Cobbler with Janice Rogers 2024.
Blueberry Peach Cobbler with Janice Rogers 2019.
Jenny Durling
Can you make this with frozen nectarines or do they need to be fresh or defrosted?
Kathleen
You can make this cobbler with frozen nectarines, but I would recommend thawing them first. You could quick thaw them in the microwave on 30% power or thaw in the fridge overnight. I haven't tried baking the cobbler while the fruit is still frozen so I do not know how it will affect the baking time and amount of liquid they produce from being frozen and not drained. Let me know if you make it with the fruit still frozen!
Sue A
In the mid Atlantic, where I live, we call this a “crisp” not a cobbler. A cobbler has more of a cake like consistency blended with the cooked fruit. It’s pretty good but I will add a little more fruit next time.
gritsandgouda
I'm so glad you made the blueberry peach "cobbler"! Yes, the term cobbler can be a loose one and "crisp" would also describe the topping on this fruit dessert. Adding more fruit should work and be yummy!
Nancy Burke
I love your recipes watch you on fox6. Seen you fix blueberry and peach cobbler today.
gritsandgouda
So glad you tuned in to Good Day Alabama this morning! This cobbler is one of my favorites, for sure!