Blueberry Peach Cobbler at Home

Blueberry Peach Cobbler is so unfussy and incredibly satisfying! A truly simple dessert consisting of juicy peaches and sweet blueberries baked in a crisp yet soft pillowy cinnamon and ginger spiced cake. Serve warm with a scoop of ice cream over top.

Another year and another new cobbler recipe!

If you’ve been around these last 15 years, you’re most likely aware of my cobbler obsession. It started with a brown butter peach cobbler and last year I shared this apple cobbler recipe. Today, this blueberry peach version is making its debut as my 7th cobbler recipe on. Cobbler recipes are so unfussy and yield a tender moist cake studded with fresh fruit and/or berries. Actually the go-to of both worlds.

Served topped with a scoop (or two!) of vanilla ice cream is the go-to way to enjoy it.

For this Blueberry Peach Cobbler Set out:

• unsalted butter – Adds richness and flavor.
• unbleached all-purpose flour – Lends structure for the cobbler batter.
• granulated sugar (white) – For sweetness and flavor.
• baking powder – Will create lightness in the cobbler batter, which makes it rise.
• cinnamon (ground) – Lends distinct warm and woodsy flavor.
• ginger (ground) – Lends warmth and is spicy with slightly sweet flavor and a subtle peppery kick.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• fine salt – You can use sea salt or pink himalayan to enhance the flavors in this dish.
• whole milk – Or substitute with half & half.
• peaches – Peaches are ripe when you gently squeeze it and it gives a little.
• blueberries – Use fresh, firm and ripe blueberries.
• lemon juice (freshly squeezed)- Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
• pure vanilla extract – Lends warmth, flavor while enhancing other flavors.

Preheat your oven to 375°F (or 190°C).

Melt 1/2 cup (8 tablespoons) unsalted butter and pour it into the bottom of a 2 to 2-1/2 quart baking dish.

Make The Cobbler Batter:

In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon and 1/8 teaspoon fine salt.

Whisk will to combine.

Pour in 1 cup of whole milk.

Use a rubber spatula and mix until the dry ingredients are incorporated with the wet.

Pour the cobbler batter over top of the melted butter in the baking dish. Do not stir.

Prepare the Fruit:

In a large sauce pan, measure and add 1-1/2 pounds fresh peaches (I weighed them before removing the pit and slicing), 1 cup granulated sugar and the juice of a medium lemon. Heat over high heat, stirring often until sugar dissolves and liquids starts to boil.

Remove the pan off of the heat and add 1 teaspoon vanilla and 6 ounces fresh blueberries.

Gently toss to combine.

Spoon the peaches and blueberries and some of the liquids from the saucepan over top of the cake batter. If you notice that the fruit has released a lot of their juices, don’t use all of the liquids.

Bake on the middle rack of your preheated oven for 40 minutes, rotating the pan halfway through baking.

Remove and let cool about 10 to 20 minutes before serving.

Serve a large spoonful of the peach blueberry cobbler in bowls with a scoop of vanilla ice cream on top.

HOW TO STORE LEFTOVER COBBLER:

Allow the cobbler to cool completely. Then cover with plastic wrap and store in your refrigerator.

HOW LONG WILL LEFTOVER COBBLER LAST?

If stored properly, kitchen-made cobbler should last 4 to 6 days.

Enjoy! And if you give this Blueberry Peach Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!