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. The streusel topping tastes just like an oatmeal cookie!
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 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.
Does the topping have oatmeal cookies in it?
No, it is made with rolled (old fashioned oats) and brown sugar which makes the streusel topping taste like an oatmeal cookie.
Can I use quick oats instead of old-fashioned rolled oats?
Yes. I like the rolled oats best because they hold their shape during baking but quick oats will absolutely work.
A la mode, anyone?
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 use a high quality store bought 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.
What's the shortcut?
Blanching peaches to quickly peel them is the shortcut! If you are peeling a large amount of peaches, it can take a long time. Plus, it is easy to accidentally peel away part of this juicy fruit with a paring knife.
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.
- 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 below are white peaches. So juicy and flavorful, all you want to lose is the skin when peeling them.
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.
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Video from ABC 33/40's Talk of Alabama making Blueberry Peach Cobbler
Video from WBRC's Good Day Alabama
Blueberry Peach Cobbler
Oatmeal Cookie Streusel:
- 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 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.