This Southern-style Peach Blueberry Cobbler is sweet, delicious, and maybe the best reason to turn on the oven in the summer. Loaded with fresh juicy peaches and blueberries and topped with crisp, buttery biscuit topping, this dessert is so simple to make from scratch. I love using lemon zest in this recipe. It adds a great lemon flavor and brightness and balances out the sweetness of the fruit filling.
Start by mixing the fresh blueberries and peach slices with a little sugar, lemon juice and zest, and cornstarch. Let the mixture sit for at least 10 minutes while you proceed with the recipe. Prepare the dough: Combine the flour, sugar, baking powder, and a pinch of salt in a medium bowl. Cut in the cold butter until it’s in a small pea-size. Drizzle in the cold buttermilk just until the dough comes together. If the dough seems too dry, add in a little more buttermilk. Transfer the fruit mixture to a greased cast iron skillet or a baking dish. Drop the biscuit-sized dollops of the dough on top of the fruit filling and sprinkle a little coarse sugar over the topping. Bake the fruit cobbler until the top is golden brown and the filling is bubbly, about 25-30 minutes. Let the cobbler cool for 5-10 minutes before serving, and enjoy it warm with a scoop of ice cream.
To make the Peach Blueberry Cobbler, you will need the following ingredients:
Preheat the oven to 425 °F.
In a large bowl, combine 6-8 cups peeled and sliced peaches, 2 cups blueberries, ⅓ cup granulated sugar, 1 tablespoon lemon zest, 4 tablespoons lemon juice, and 2 ½ tablespoons cornstarch. Gently stir to combine and let the mixture sit for 10 to 20 minutes.
Meanwhile, whisk together 1 cup all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl.
Using a pastry blender or knife, cut in 6 tablespoons butter until the butter is in pea-sized pieces.
Stir in ⅓ cup cold buttermilk just until the dough comes together. If the dough seems too dry, stir in a little more buttermilk.
Transfer the fruit mixture to a greased 12-inch cast-iron skillet or a 9 x 13-inch baking dish.
Drop 8 biscuit-sized dollops of the dough on top of the fruit filling and sprinkle with a little coarse sugar.
Bake the peach blueberry cobbler until the top is golden brown and the filling is bubbly, about 25-30 minutes. Remove from the oven and let cool for 5-10 minutes.
Serve the peach blueberry cobbler warm with a scoop of ice cream, if you wish, and enjoy!
This Southern Peach Blueberry Cobbler recipe is sweet, delicious, and easy to make from scratch! Made it? Let us know! Give this recipe a rating and leave a comment below with your thoughts.
Vegetarian Recipes
