My husband’s absolute favorite dessert is cobbler — more specifically peach cobbler. When we started dating in high school, you better believe I learned how to make a really good recipe just to impress him! 😉 Since then, I’ve made several different cobblers over the years but this is one I come back to time & time again! It’s our absolute FAVORITE & fully husband approved!
One of the BEST things about this Blueberry Peach Cobbler is the crust — it’s absolutely delicious! More importantly, it can be thrown together in a matter of minutes and requires zero time in the refrigerator to chill! Another huge draw? It doesn’t have to be rolled out either — aka huge time saver! Lastly, the more “imperfect” the crust looks the better! You can simply use a large spoon to drop the dough over the fruit to resemble uneven cobblestones (hence the name cobbler). 🙂
An additional time-saving tip for this recipe is to use frozen fruit! Don’t get me wrong, I love fresh peaches but if they aren’t in season or I don’t the extra time to peel and slice them… frozen is the way to go! Another bonus of using frozen fruit is I can always ensure I have the ingredients ready to go at any given time!
Did I mention that the combination of blueberries and peaches is AMAZING?! And I absolutely love the color combo as well. Be sure not to skip the corn starch that’s called for in the fruit filling. This is a SUPER important ingredient! It will thicken the fruit mixture (no-one wants a runny filling), and will also make it have that really pretty glossy finish!
Lastly in my opinion, a cobbler is NEVER complete without vanilla ice cream! Since we grew up in Texas, nothing beats Bluebell Homemade Vanilla Ice Cream! I hope y’all enjoy this recipe & continue to make it for years to come!
Blueberry Peach Cobbler
YIELDS 6-8 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 45-55 MINUTES
1 pound frozen sliced peaches, thawed
1 pound fresh or frozen blueberries, thawed
1 cup granulated sugar
2 tablespoons corn starch
2 tablespoons unsalted butter, diced into small pieces
1 ½ cups all-purpose flour
⅓ cup granulated sugar
2 ¼ teaspoons baking powder
½ teaspoon coarse kosher salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
½ cup heavy cream
Vanilla ice cream
- Preheat oven to 375 degrees.
- Spray a 9-inch square baking pan with non-stick cooking spray.
- In a large bowl, combine the peaches, blueberries, sugar, and corn starch. Pour the mixture into the baking pan.
- Top with 2 tablespoons of diced unsalted butter.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry cutter, cut in 2 tablespoons of cold butter into the dry ingredients until no visible pieces remain. (If you don’t have a pastry cutter, simply rub in the cold butter using your fingertips).
- Cut in the remaining 4 tablespoons of butter until the mixture is in even pea-size pieces.
- In a small bowl, whisk together the egg and heavy cream.
- Using a spatula, fold in the cream mixture into the dry ingredients.
- The dough will be shaggy and loose.
- Spoon large spoonfuls of dough on top of the fruit in large clumps (it should look like old-fashioned cobblestones, hence the name cobbler). 🙂
- Place the baking dish on top of a cookie sheet to prevent any fruit from spilling over.
- Bake until golden brown & a toothpick inserted in the center of the topping comes out clean, about 45-55 minutes.
- Cool cobbler on a wire rack, about 15-20 minutes.
- Serve warm with vanilla ice cream.