Blueberry Peach Cobbler

20 mins Prep Time

50 mins Cook Time

Written By

Vicky Tran

Cobblers are such a great way to showcase the beauty of your favourite local and seasonal fruits without masking their beauty. I love this recipe that takes two of my favourites, peaches and blueberries, and turns them into a bubbling warm mess topped with a perfectly ragged and craggy drop biscuit topping just begging to be served with good quality vanilla ice cream. Not only is this recipe highly adaptable (in fact, it's recommended to vary the fruits in this recipe as much as you can between the summer and fall harvest staples), but it can be made well in advance and gently rewarmed before serving.

Ingredients

Blueberry Peach Cobbler

6 cups sliced peaches (approximately 6 small peaches sliced 1/3 inch thick)
1 cup blueberries (can be frozen)
1/4 cup brown sugar
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon freshly rasped nutmeg
2 pints vanilla bean ice cream (optional)
1 whole lemon, zested

Biscuit Topping

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup heavy cream
1/3 cup unsalted butter, melted and cooled
1 tablespoon baking powder
1/4 teaspoon kosher salt

Directions

Blueberry Peach Cobbler

5 Steps

Step 1

In a mixing bowl, combine the sliced peaches, blueberries, brown sugar, cornstarch, vanilla extract, kosher salt, freshly rasped nutmeg and lemon zest. Gently toss until even and transfer the entire mixture into a 2 quart baking dish, spread evenly.
Step 2

To prepare the biscuit topping, in a mixing bowl combine the all-purpose flour, granulated sugar, baking powder and kosher salt and whisk until even.
Step 3

In a separate bowl, combine the melted butter with the heavy cream and whisk.
Step 4

Then using a rubber spatula or wooden spoon, combine the wet ingredients with the dry ingredients and stir until just combined. Dollop spoonfuls of the biscuit topping over the filling and spread evenly (making sure to leave some holes and open spaces for steam to escape during baking). Bake in a preheated 350°F oven for 45-55 minutes or until topping is evenly browned and filling is bubbling.
Step 5

Remove from the oven and allow to rest for 10 minute before serving with vanilla bean ice cream.