Easy Blueberry Peach Cobbler

This cobbler recipe has been a go-to dessert in my family for as long as I can remember, and for good reason! It's quick, easy and hands down the best cobbler I've ever had. I love recipes that use ingredients I already have on hand anyway, because then it's so easy to whip up in a hurry if we're invited to a last minute barbecue. I usually keep frozen blueberries and peaches in our freezer for this reason alone! You can replace the blueberries and peaches with really any other fruit you like! Strawberry and rhubarb is a favorite in our house, and I also like using mixed berries!

Even though this cobbler is delicious year-round, for whatever reason it reminds me of warm summer nights.


½ cup unsalted butter (1 stick)
1 ½ cup all purpose flour
1 ½ cup plus 1/2 cup granulated sugar
1/4 tsp ground cinnamon
1 tsp salt
4 tsp baking powder
1 ½ cup milk
2 cups blueberries (thawed if frozen)
2 cups sliced peaches (thawed if frozen)


Preheat oven to 350 degrees. Set the butter in 9x13 baking dish (*see note), and let it melt in the preheating oven.

Gently stir together the fruit and 1/2 cup granulated sugar and set aside.

Whisk together the dry ingredients, flour through baking powder. Slowly stir in the milk until just combined. Pour the batter over the melted butter in the baking dish, using a spatula to evenly spread out the batter.

Spoon the fruit mixture evenly over the batter, making sure to get fruit into all the corners. My mom used to tell me, "how would you feel it you got that piece?" pointing to a spot of cobbler with no fruit. I've never forgotten that, and am now very intentional about an even distribution of fruit haha!

Bake at 350 for 45-50 minutes, or until the cobbler looks golden brown.
Serve warm with vanilla ice cream!

*note: I made this cobbler using my nice ceramic baking dish, and the cobbler didn't turn out so well because the ceramic is such a good conductor of heat that the edges browned too quickly. I have the best luck using my plain jane glass baking dish for this recipe.

Big thank you to Cathleen B, who shared this recipe with my mom years ago! 

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Kirsten Bell

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