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Summer peach and blueberry cobbler served in a rustic dish with fresh fruit.

Summer Peach and Blueberry Cobbler

Juicy peaches and sweet blueberries baked under a golden, buttery biscuit topping—this classic summer cobbler is the perfect way to enjoy fresh seasonal fruit. Delicious with a scoop of vanilla ice cream!
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Ingredients Equipment Method Notes

Ingredients
  

  • Fruit Filling:
  • 4 cups fresh peaches peeled and sliced (or frozen, thawed)
  • 2 cups fresh blueberries
  • ½ cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Biscuit Topping:
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ½ cup unsalted butter melted

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a mixing bowl, combine peaches, blueberries, sugar, cornstarch, lemon juice, and vanilla. Toss until coated, then spread into the prepared baking dish.
  3. In another bowl, whisk together flour, sugar, baking powder, and salt. Add milk and melted butter, stirring just until combined.
  4. Pour batter evenly over the fruit mixture (it will spread as it bakes).
  5. Bake 40–45 minutes, until the topping is golden brown and fruit is bubbly.
  6. Cool slightly before serving.

Notes

Serve warm with vanilla ice cream or whipped cream.
Can substitute other fruits like blackberries, raspberries, or cherries.
Store leftovers covered in the fridge for up to 3 days; reheat before serving.