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Enjoy the taste of summer with this sweet and ultra-juicy cinnamon-scented peach and blueberry cobbler from scratch using fresh, frozen, or canned fruit!
Why You’ll Love This Recipe
Want to make the most of juicy, seasonal peaches and blueberries this summer? After working our way through batches of blueberry peach muffins and throwing peaches in this vegan peach pie, we’re obsessed with this quick and easy, comforting peach and blueberry cobbler recipe.
The slightly tart, acidic note in blueberries balances sweet and juicy peaches (fresh, canned, or frozen) perfectly for a match made in heaven, especially when paired with cinnamon and nestled beneath a ‘buttery’, biscuit-like topping (now 100% dairy-free and vegan). It’s the perfect way to elevate a peach cobbler for blueberry fans and celebrate the summer season at BBQs, cookouts, potlucks, and gatherings.
You might also like roasted peaches, easy peach salsa, banana peach bread, and easy peach mango pie.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
What could I add to Blueberry Peach Cobbler?
Tweak this recipe for blueberry peach cobbler in several delicious ways.
- Vanilla extract: For an aromatic warmth – add about a teaspoon.
- Almond extract: Perfectly complementary to both fruits – add about a teaspoon.
- Ginger: Fresh or powdered for a little zingy heat.
- Citrus zest: To enhance citrusy, bright flavor. Lime, lemon, or orange zest work.
- Fresh herbs: Mint or thyme pair particularly well with blueberries and peaches.
- Toppings: Add flavor/texture with 1-2 handfuls of rolled oats, crushed nuts (walnuts, almonds, or pecans), or shredded coconut.
How to Make Peach Blueberry Cobbler
Step 1: Preheat the oven to 425F/220C and lightly grease a 9×13-inch baking dish. Meanwhile, slice each peach in half, remove the pit, then cut each half into 4 wedges and transfer them to a large bowl with the blueberries.
Step 2: In a separate bowl, combine the sugar, salt, cinnamon, nutmeg (if using), and cornstarch. Mix, then toss with the fruit. Add the lemon juice and toss again. Then, spread the fruit mixture evenly in the baking dish and bake for 10 minutes.
Step 3: Meanwhile, combine the topping ingredients (flour, sugar, baking powder, salt, cinnamon, and finely diced vegan butter). Then, use a fork or pastry cutter to cut the vegan butter into the dry ingredients to ‘wet sand’ consistency. Add the hot plant-based milk and mix into a soft dough – be careful not to over-mix.
Step 4: Dollop the dough over the peaches and blueberries, and bake for another 20-30 minutes until the batter is golden and cooked through. Finally, remove the vegan blueberry peach cobbler from the oven, leave it to cool for at least 15 minutes, and then enjoy!
FAQs
That should work if you thaw them completely and drain the excess liquid first. Otherwise, additional cornstarch is necessary to avoid a watery filling.
Peach peels soften when baked, but the texture is still somewhat noticeable, so it’s up to you whether you’d prefer to peel them.
The easiest way to peel peaches is to score a small X at the base of each peach, then blanch them in boiling water for 30-45 seconds. Then, use a slotted spoon to transfer them to an ice bath for 3-4 minutes. The peels practically slip off.
Pro Recipe Tips
- Use the best fruit: For the best flavor, use ripe juicy peaches and blueberries. However, frozen or canned fruit works out of season.
- Don’t skip the cornstarch: This is essential to avoid a watery filling.
- Sweeten to taste: Based on the fruit sweetness and your preference.
- Don’t overmix the batter: Otherwise, it can become dense and rubbery instead of light and fluffy/tender.
- Leave it to rest: Allowing the cobbler to cool slightly out of the oven will help the filling set, making it easier to serve.
Serving Suggestions
Enjoy this peach and blueberry cobbler, warm or chilled, alone or with:
- A scoop of vanilla ice cream or banana ice cream (or flavors like cinnamon, ginger, lemon)
- Vegan whipped cream (optionally sweetened)
- A dollop of vegan yogurt with fresh berries
- Vegan date caramel sauce
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
This easy blueberry peach cobbler also freezes well for up to 3 months. Then, leave it to thaw in the fridge overnight.
Reheat an individual portion in the microwave (45-90 seconds) or larger amounts in the oven at 350F/180C until heated through (15-20 minutes).
Peach and Blueberry Cobbler
Ingredients
Filling
- 8 ripe peaches
- 1 pint of blueberries
- ¼ cup of brown sugar
- ½ teaspoon of salt
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg (optional)
- 3 tablespoons of cornstarch
- Juice of ½ lemon
Topping
- 1 ¼ cups of all-purpose flour
- ¼ cup of brown sugar plus more for garnish
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- 1 teaspoon of cinnamon plus more for garnish
- 6 tablespoons of unsalted cold vegan butter
- ⅓ cup of hot plant-based milk
Instructions
- Preheat the oven at 425 degrees F. and set aside a 9×13 baking pan.
- Remove the pits from the peaches and slice each peach into 8 wedges. Place the peaches and blueberries into a large bowl.
- In a small bowl, combine the sugar, salt, cinnamon, nutmeg (if using), and cornstarch. Add the mixture into the bowl with the peaches and blueberries. Mix well until the fruit is fully coated with the mixture. Add the lemon juice and mix.
- Evenly spread the peaches and blueberries into the baking pan and bake for 10 minutes.
- While the fruit is in the oven, make the topping.
- Rinse the bowl that had the peaches and blueberries, dry it well, and combine the flour, brown sugar, baking powder, salt, and cinnamon. Set aside.
- Dice the cold vegan butter and add it into the flour mixture. Using a pastry cutter or a fork, cut in the vegan butter until a wet sandy flour texture is achieved.
- Add the hot plant-based milk and mix until fully combined and a soft dough is achieved.
- Once the peaches and blueberries are ready remove them from the oven and add dollops of dough on top.
- Bake for 25 to 30 minutes or until the dough is nice and golden.
- Allow it to cool and enjoy warm or cold.
Notes
- Don’t skip the cornstarch: This is essential to avoid a watery filling.
- Sweeten to taste: Based on the fruit sweetness and your preference.
- Don’t overmix the batter: Otherwise, it can become dense and rubbery instead of light and fluffy/tender.
- Leave it to rest: Allowing the cobbler to cool slightly out of the oven will help the filling set, making it easier to serve.
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