Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

This peach and blueberry cobbler is a summertime favorite, but you can substitute frozen fruit for the fresh peaches and blueberries if you need a little summer in the middle of winter.

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A cobbler is so named because the batter baked on top of the fruit below should look like a cobbled street. I’ve found the best batter for that result is similar to a biscuit batter. When I make biscuits I use a hand grater to grate the cold butter into the flour mixture. This is the easiest way to incorporate the butter the flour and it leaves them a perfect size resulting in a flaky biscuit topping. You are welcome to vary the fruit in this cobbler – you really can’t go wrong – but peach blueberry cobbler is a classic combination.

If you like the cobbled topping on this recipe, you’ll probably also like the Buttermilk Biscuits that use the very same grating butter technique.

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Peach and Blueberry Cobbler - Oven Version

Nutrition Info Print Recipe
  • Prep Time: 10 m
  • Cook Time: 50 m
  • Total Time: 1 h
  • Servings:
    8

Ingredients

  • ⅓ cup sugar
  • 3 tablespoons cornstarch
  • pinch of salt
  • 6 cups sliced peeled peaches (fresh or frozen and thawed)
  • 2 cups blueberries fresh or frozen and thawed
  • 1/2 lemon juiced
Topping
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons sugar
  • ¼ cup butter cold
  • ¾ cup buttermilk
  • Turbinado sugar

Instructions

  1. Pre-heat the oven to 400°F.
  2. Combine the sugar, cornstarch and a pinch of salt in a large bowl. Add the peaches, blueberries and lemon juice and toss the fruit so that everything is coated with the sugar mixture. Transfer the fruit to a 9-inch by 9-inch baking dish or a 10-inch oven-safe skillet.
  3. In a large mixing bowl, stir together the flour, baking powder, salt and sugar. Grate the butter into the flour and stir it in to coat evenly. Gently stir in the buttermilk. The dough should be quite wet.
  4. Dollop the batter over the top of the fruit, leaving some of the fruit uncovered. Sprinkle the Turbinado sugar over the batter – this will form a crunchy texture on top of the dough.
  5. Transfer the baking dish to the oven and bake for 50 minutes, until the fruit is bubbling and the topping is lightly browned.
  6. Let the cobbler stand for at least 10 minutes and then serve warm with vanilla ice cream.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Peach and Blueberry Cobbler - Oven Version on Blue Jean Chef. Thank you!

Peach and Blueberry Cobbler - Air Fryer Version

Nutrition Info Print Recipe
  • Prep Time: 10 m
  • Cook Time: 1 h 20 m
  • Total Time: 1 h 30 m
  • Servings:
    6

Ingredients

  • ⅓ cup sugar
  • 3 tablespoons cornstarch
  • pinch of salt
  • 3 cups sliced peeled peaches (fresh or frozen and thawed)
  • 2 cups blueberries fresh or frozen and thawed
  • juice of half a lemon
Topping
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons sugar
  • 3 tablespoons butter cold
  • ⅔ cup buttermilk
  • Turbinado sugar

Instructions

  1. Combine the sugar, cornstarch and a pinch of salt in a large bowl. Add the peaches, blueberries and lemon juice and toss the fruit so that everything is coated with the sugar mixture. Transfer the fruit to a 7-inch baking dish or cake pan – one that will fit into your air fryer.
  2. In a large mixing bowl, stir together the flour, baking powder, salt and sugar. Grate the butter into the flour and stir it in to coat evenly. Gently stir in the buttermilk. The dough should be quite wet.
  3. Pre-heat the air-fryer to 380°F.
  4. Dollop the batter over the top of the fruit, leaving some of the fruit uncovered. Sprinkle the Turbinado sugar over the batter – this will form a crunchy texture on top of the dough. Wrap the cake pan with aluminum foil, leaving a dome on the top so that the foil doesn’t touch the dollops of batter and lower it into the air fryer basket.
  5. Air-fry at 380ºF for 65 minutes. Remove the aluminum foil and air-fry at 330ºF for another 15 minutes or until the dough on top is nicely browned and the fruit is bubbling.
  6. Let the cobbler stand for at least 10 minutes and then serve warm with vanilla ice cream.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Peach and Blueberry Cobbler - Air Fryer Version on Blue Jean Chef. Thank you!

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Comments (4)Post a Reply

  1. Blue Jean chef. I have a bunch of cherries, do you think I could make this cobbler out of cherries?

    Reply

  2. Hi Meredith,
    I love your emails…and your puppies 🙂
    For this recipe can the sugar and flour be replaced with Swerve and Almond Flour?
    Thank you,
    Sandy

    Reply

    1. Hi Sandy. I haven’t tried this recipe with either Swerve or almond flour, but it would be worth a try. Follow the directions on the Swerve package for substitution quantities and use a 1:1 replacement ratio for the almond flour.

      Reply

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