Peach Blueberry Cobbler
This easy Blueberry and Peach Cobbler is a cross between a classic cobbler and a fruit crisp, topped with a buttery oatmeal cookie-like streusel. Sweet summer peaches and juicy blueberries bubble up underneath a golden, crunchy-on-top, soft-in-the-center topping. Just 20 minutes of prep and make it with fresh, frozen or canned peaches.
Servings: 8 servings
Calories: 1eighth
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
*Frozen and canned peaches, thawed and drained can be used in this easy cobbler. Use one (15-ounce) can of peaches or about 2 cups frozen peaches. Frozen blueberries can also be used.
- 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.
