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Blueberry Peach Cobbler

Summer Blueberry Peach Cobbler

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 0 servings 1x




  • 1 lb peaches (peeled and pitted, sliced into 1/2” pieces (about 3 large peaches, 3.5 cups))
  • 1 pint blueberries (washed)
  • 1/2 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. salt
  • 1 tsp. cornstarch
  • 1/2 tsp. vanilla extract
  • 1 T. lemon juice (from half a lemon)

Biscuit Topping:

  • 1 cup flour
  • 5 T. brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 5 T. unsalted butter
  • 1/2 cup buttermilk

Egg White Wash:

  • 1 T. sugar
  • 1/4 tsp. cinnamon
  • 1 egg white


  1. Preheat oven to 400 degrees Fahrenheit. In a large bowl, mix all the filling ingredients together. Pour filling into a 9-inch pie pan or cast iron skillet. Bake on a middle rack for 10 minutes.
  2. In another large bowl, mix together the flour, brown sugar, baking powder and salt. Using a pastry blender or a large fork, incorporate the butter into the flour mixture. Stir in the buttermilk. As an alternate to buttermilk, you can mix milk with a tablespoon of lemon juice. Let it sit for a minute and then incorporate it into the batter.
  3. Pour the batter over the peaches and blueberries. Spread out the batter as evenly as you can. Alternately, you can drop spoonfuls of the batter over the fruit to make 5-6 separate biscuits.
  4. In a small bowl, mix together the sugar, cinnamon and egg white to make the egg wash. Using a pastry brush, brush the egg wash over the biscuit batter. This will create a nice crisp and browned top.
  5. Return pie pan or skillet to the oven and bake for an additional 30-35 minutes or until the biscuit topping is lightly browned.
  6. Let cool for 10 minutes. Serve with ice cream.

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