Caramelized Peach and Blueberry Cobbler

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Prep Time: 40 minutes

Cook Time: 50 Minutes

Total Time: 1 hour and 30 minutes

Servings: 10-12

Fresh peach season calls for peach baking! I can’t speak to if this cobbler is a “traditional southern cobbler” or not. I didn’t grow up in the southern states of the U.S. and my family didn’t make this while I was growing up.  But cobbler and crumbles have always appealed to me.  So here is my version of a Peach and Blueberry Cobbler.  It’s a lovely sweet breakfast or an amazing warm dessert served with ice cream.  I hope you enjoy!

Peach and Blueberry Filling:

  • 5 cups of peaches (approximately 10-12 peaches depending on size).  Ripeness can vary because you are going to caramelize them first.  I skip peeling my peaches because I like the skin in my cobbler, but you can always blanch the peaches for 1 minute in boiling water and then move to an ice bath. This will make it much easier to peel the peaches)
  • 2 cups of fresh blueberries
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil (can substitute butter)
  • ½ cup brown sugar
  • 1 tablespoon bourbon (optional)

Cobbler Batter:

  • ½ cup of unsalted butter
  • 1 cup flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk (can substitute with regular whole milk)
  • ½ teaspoon vanilla

Next Steps:

  1. Add ½ cup (1 stick) of butter to a 13×19 baking dish.
  2. Preheat the oven to 375 degrees.
  3. Put your baking dish in the preheating oven in order to melt the butter – set a timer so you don’t forget it while you prepare the rest of the dish!
  4. Slice your peaches into thin wedges.  Rinse your blueberries.
  5. Add coconut oil and brown sugar to a deep skillet on medium heat. Combine until melted together.
  6. Add your peaches, 1 cup of blueberries, cornstarch, salt, maple syrup, vanilla and cinnamon.  Mix until all is well combined together. 
  7. Cook together for about 15 minutes until fragrant and thickened from the corn syrup.
  8. Add the 2nd cup of blueberries and the bourbon at the very end. This gives you a good mix of different textured blueberries.
  10. While the peaches are cooking, make your batter.  Combine flour, sugar, baking powder and salt in a mixing bowl. Wisk in the buttermilk and vanilla and still until just combined.
  11. Add the batter on top of the melted butter, but don’t mix it. Try to spread it as best as possible, but it’s ok if it’s not perfect.  While it bakes it will expand to fill the entire baking dish.
  12. Spoon the peaches on top of the batter – don’t mix.
  13. Bake for 45-50 minutes.
  14. Serve warm or cold. Serve by itself or with whipped cream or vanilla ice cream. 

If you like this recipe, check out our other Pies, such as Classic Apple Pie and Mixed Berry Mini Pies.