This Blueberry Peach Cobbler combines sweet, tender peaches and juicy blueberries with caramelized browned butter, warm fall spices, and a hint of brown sugar. Baked with a tender, golden topping that soaks up the fruity juices and cinnamon spice, it's a cozy, irresistible dessert you'll love in summer or fall.
Why I Love This
- Tender Cake: I love how tender and delicious the cake of this blueberry peach cobbler is. Surrounded by the sweet fruit, it soaks up all the flavors of summer and fall and slightly caramelizes making it mouth watering with every bite.
- Sweet Spice: The fruit is of course the star of the show in this recipe, but the pairing with warm fall spices elevates this dessert, adding depth, coziness, and a touch of indulgence to every bite.
- Summer and Winter: You can use fresh, frozen or a combination there of for your fruit making this an easy dessert in every season.
This was inspired by my Peach and Blueberry Coffee Cake or you can try my Rhubarb Peach Crisp for another fruit filled dessert.
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Ingredients
- Butter - unsalted butter is always my recommendation so that it doesn't affect the flavor profile of the dessert. The butter is browned in this recipe for a wonderful nutty flavor.
- Peaches - getting perfectly ripe peaches can be difficult but the step of sauteing them in this recipe helps elevate even sub-par fruit.
- Blueberries - wild blueberries are preferable as they are richer in flavor but "regular" blueberries work too.
- Brown Sugar - adds flavor and sweetness to keep the fruit from being too tart
- Granulated Sugar - a little is added to the fruit and batter.
- Cinnamon and Nutmeg - these warm spices contrast the sweetness of the fruit elevating the flavors of the dessert.
- Cornstarch - a thickening agent to help absorb the fruit juices. Add double if using frozen fruit.
- Flour - this is the main base for the tender cake.
- Baking Powder - the rising agent used to create the light and fluffy cake that is desired.
- Salt - adds flavor to the cake.
- Buttermilk - you can purchase or make your own by adding a teaspoon of vinegar to milk or cream. Let is stand 5 minutes before adding it to the batter.
See recipe card for quantities.
Instructions
Step 1: In a 10" oven safe skillet* over medium heat, melt ½ cup of butter. Stir occasionally and continue cooking until it turns golden brown, with small browned bits on the bottom and a rich, caramel-like aroma. Carefully measure out ¼ cup (it will be hot!) and set aside to use in the batter.
Step 2: Add the peaches (peeled and sliced) to the remaining browned butter in the skillet and cook on medium for 5 minutes, stirring occasionally. Remove from heat. Optional: using a slotted spoon remove about ½ cup of the peaches (with as little juice as possible) and set aside to put on top of the batter at the end.
Step 3: Add the blueberries, sugars, spices and cornstarch* for the fruit to the skillet. Gently stir to combine.
Step 4: For the batter: In a mixing bowl, combine the sugar with the reserved browned butter. Add the buttermilk and gently mix to combine. Stir in the remaining dry ingredients until just incorporated-avoid overmixing.
Step 5: Pour or spread the batter over the fruit in the skillet, then scatter the (optional) reserved fruit evenly on top. For a finishing touch of sweetness and crunch, sprinkle ½-1 tablespoon of granulated sugar over the cobbler.
Step 6: Bake at 350°F for 40-45 minutes, until the cobbler is golden brown and bubbling. To check doneness, insert a toothpick near the center-avoid the fruit on the bottom, which can make it appear wet.
Step 7: Allow the cobbler to cool at least 20 minutes. Serve alone, with a drizzle of heavy cream or a scoop of ice cream! Enjoy!
Hint: Refrain from mixing the batter into the fruit when you add it on. Gently spread it out so that it fills the skillet but refrain from combining. Placing the bit of fruit on top is optional but creates a more textured and evenly flavored blueberry peach cobbler.
Substitutions
- Dairy - for a dairy free option use your favorite butter replacement, preferably unsalted. You can also create dairy free buttermilk using soy or another alternative - simply add a teaspoon of vinegar and let it stand for 5 minutes before adding to the batter.
- Gluten Free - use a gluten free 1 to 1 baking flour like Bob's Red Mill.
Variations
- Fruit on top - put the fruit filling on top of the batter rather than under and sprinkle with 1-2 tablespoons of granulated sugar for a crispy topping.
- Fruit options - use just peaches (add an additional cup) or substitute the blueberries for raspberries!
- Spice it up! - double the cinnamon in the batter and add ¼ teaspoon of cloves to the fruit mixture.
For another fruity dessert try my Strawberry Rhubarb Crisp or to satisfy your chocolate craving check out my Hot Fudge Pudding Cake.
Equipment
I love to make this blueberry peach cobbler in my 10" raw cast iron skillet. It gives amazing flavor and caramelizes the fruit juices beautifully. It also goes from the stove top to the oven flawlessly making one less pan to wash.
If you do not have an oven safe skillet, you can brown your butter and saute your peaches in whatever skillet you have. Then transfer the fruit and juices to a 9x9 glass baking pan or 9 cup casserole dish and assemble the cobbler from there.
Storage
The first few days: Because of the fresh fruit in this blueberry peach cobbler, it's best to store it covered in the fridge if you won't be eating it within the first day.
Freezing: This dessert does not lend to freezing before or after cooking due to the large amount of fruit in it. It is best prepared and eaten the same day it is baked.
Reheating: To reheat a larger portion of Blueberry Peach Cobbler, cover the skillet or baking dish with foil (or a lid) and warm it in the oven at 350°F for about 15 minutes. For a crisper topping, remove the cover during the last 5 minutes. For smaller servings, microwave individual portions for 30-60 seconds-just a touch of heat brings it back to life.
Top Tip
This Blueberry Peach Cobbler has a few optional steps that truly make it shine. Browning the butter adds a rich, caramel-like depth of flavor. Scattering a little fruit on top of the batter lets the juices seep in, adding both visual appeal and delicious texture. And a light sprinkle of sugar before baking creates a sweet, crunchy, caramelized finish. It's the little touches that make this cobbler unforgettable.
FAQ
Yes! Use frozen fruit straight from the freezer-don't thaw first.
Absolutely. It's just as delicious with a single fruit, or you can swap in other berries like raspberries or blackberries.
You can but I don't recommend it. The cake won't be as tender and crisp. However, if you must, store it covered in the fridge overnight and then follow the reheating directions provided above.
Vanilla ice cream, a dollop of whipped cream, or even a drizzle of heavy cream make it extra indulgent.
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Blueberry Peach Cobbler
- Total Time: 65 minutes
- Yield: 1-10" Cobbler 1x
Description
This Blueberry Peach Cobbler combines sweet, tender peaches and juicy blueberries with caramelized browned butter, warm fall spices, and a hint of brown sugar. Baked with a tender, golden topping that soaks up the fruity juices and cinnamon spice, it's a cozy, irresistible dessert you'll love in summer or fall.
Ingredients
For the Fruit:
¼ cup (2 ounces) unsalted butter browned
3 peaches (about 375 grams) peeled and sliced
1 ½ cups (195 grams) blueberries preferably wild
¼ cup (45 grams) brown sugar
¼ cup (55 grams) granulated sugar
1 tablespoon (10 grams) cornstarch*
1 teaspoon (4 grams) cinnamon
⅛ teaspoon nutmeg
For the Batter:
¼ cup (2 ounces) unsalted butter browned
¾ cup (160 grams) granulated sugar (plus a little more for garnish)
½ cup (118 milliliters) buttermilk*
1 cup (150 grams) all purpose flour
1 teaspoon (4 grams) baking powder
½ (2 grams) teaspoon salt
½ (2 grams) teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- In a 10" oven safe skillet* over medium heat, melt ½ cup of butter. Stir occasionally and continue cooking until it turns golden brown, with small browned bits on the bottom and a rich, caramel-like aroma. Carefully measure out ¼ cup (it will be hot!) and set aside to use in the batter.
- Add the peaches (peeled and sliced) to the remaining browned butter in the skillet and cook on medium for 5 minutes, stirring occasionally. Remove from heat. Optional: using a slotted spoon remove about ½ cup of the peaches (with as little juice as possible) and set aside to put on top of the batter at the end.
- Add the blueberries, sugars, spices and cornstarch* for the fruit to the skillet. Gently stir to combine.
- For the batter: In a mixing bowl, combine the sugar with the reserved browned butter. Add the buttermilk and gently mix to combine. Stir in the remaining dry ingredients until just incorporated-avoid overmixing.
- Pour or spread the batter over the fruit in the skillet, then scatter the (optional) reserved fruit evenly on top. For a finishing touch of sweetness and crunch, sprinkle ½-1 tablespoon of granulated sugar over the cobbler.
- Bake at 350°F for 40-45 minutes, until the cobbler is golden brown and bubbling. To check doneness, insert a toothpick near the center-avoid the fruit on the bottom, which can make it appear wet.
- Allow the cobbler to cool at least 20 minutes. Serve alone, with a drizzle of heavy cream or a scoop of ice cream! Enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
Cornstarch - if using frozen fruit do not thaw ahead of time and double the amount of cornstarch used.
Buttermilk - you can make your own buttermilk by adding a teaspoon of vinegar to your cream, milk or dairy free alternative. Let it stand 5 minutes before adding to the batter.
1. If you do not have an oven safe skillet you can brown the butter and saute the peaches in any skillet and then transfer the fruit and juices to a glass 9x9 pan or 9 cup casserole dish. Finish assembling the cobbler from there.
3. If using frozen fruit, double the cornstarch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Jenice Wallace says
This is the perfect use for fresh or frozen fruit and is absolutely delicious! I promise you won't have leftovers! It's so easy to make, takes one skillet and bursting with so many flavors! Browning the peaches in the butter really takes this cobbler above and beyond!