Old-Fashioned Blueberry Peach Cobbler

This was a lovely cobbler recipe, taking advantage of the beautiful fresh fruit available in the grocery store right now - featuring blueberries and peaches (and I actually threw a small handful of raspberries in that needed to be used up)! I love the perfect biscuit topping with that crunch from the sugar sprinkle.

Cobblers like this are super forgiving and flexible - you can really mix and match the fruit filling to use what you have on hand / what you prefer. If you have a ton of peaches, feel free to use just peaches, if you have a few odds and ends of berries to use up, throw them in with the peaches to use them up. Enjoy warm with a scoop of vanilla ice cream, room temperature, or cold! Store the leftovers in the refrigerator for up to a few days.

Old-Fashioned Blueberry Peach Cobbler

6 peaches
1 1/2 cups fresh blueberries, rinsed and stems removed
1 Tablespoon flour
2 Tablespoons lemon juice
½ cup sugar

1 ⅓ cups all-purpose flour
1/4 cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup butter
⅔ cup buttermilk

2 teaspoons sugar
¼ teaspoon ground nutmeg


  1. Preheat oven to 400 degrees and spray a 2-quart baking dish with nonstick cooking spray.
  2. Bring a large pot of water to a boil and boil peaches for about a minute each, and slip the skins off (depending on how ripe they are, they may need a little extra time in the hot water).
  3. Slice peaches into about 8-10 slices per peach, and place in the prepared baking dish along with the blueberries. Toss fruit with the Tablespoon of flour, lemon juice, and 1/2 cup sugar.
  4. To prepare the biscuits: combine the flour, sugar, baking powder, and baking soda in a medium sized bowl and whisk to blend. Cut the cold butter into the dry ingredients with a pastry cutter, and then stir in the buttermilk until biscuit dough has formed. 
  5. Drop biscuit dough in spoonfuls all over the top of the fruit (do not smooth, and does not have to completely cover the fruit).
  6. Combine the topping ingredients in a small bowl (sugar and nutmeg), and sprinkle over the top of the biscuit dough.
  7. Bake in the preheated oven about 30 minutes, until biscuits are golden brown and filling is hot and bubbly.

Recipe adapted from JJOHN32 on AllRecipes


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