Blueberry Peach Cobbler is easy to make, and even more fun to eat! It tastes especially good with a big scoop of vanilla ice cream.
What’s Special About This Recipe?
Here’s my very best Blueberry Peach Cobbler…in a lovely blue hue…just waiting to make your day! It’s easy to throw this baby in a skillet and pop it in the oven.
I just had to make a cobbler with my last batch of peaches from the farmer’s market. Although I love peaches, I adore blueberries even more. So, why not put them together in this easy, biscuit-topped Blueberry Peach Cobbler?
You’re gonna love this special treat. The biscuits are crunchy, and the cobbler is sweet…so you guessed it…this cobbler is pretty incredible, especially with a big scoop (or three) of vanilla ice cream.
Why You’ll Love This Cobbler
Take a gander at the before and after pics. It’s kinda amazing how this cobbler morphs from yellow, blue and white to biscuit and berry nirvana!
When it comes to cooking fruit, I like to make it easy on myself and use preserves instead of sugar and other added ingredients. Preserves are already the right consistency, and they add an extra layer of flavor.
It’s also fun to experiment with different jams and marmalades, so feel free to change it up if you wish.
The biscuit topping is a variation of my Cat Head Biscuit recipe with sugar added. I can’t tell you how delicious this is….you’re just gonna have to make the recipe to taste the goodness!
How to Make It
Peel the peaches, then dice and place in a large bowl. Add the blueberries and mix in the preserves gently. In a separate bowl, mix flour, baking powder, salt, baking soda and sugar together.
Pour fruit mixture into a 12″ cast iron skillet. Grate cold butter into the flour mixture and mix until crumbly with one hand. Make an indention in the middle of the flour mixture and pour in buttermilk. Work buttermilk into flour mixture until slightly moistened.
Form biscuits into seven round balls and drop onto fruit in cast iron skillet. Pat down a bit. Brush the tops of the biscuits with butter and bake for 35 minutes until golden brown and bubbly.
Blueberry Peach Cobbler will soon become one of your favorite desserts!
More Peach Recipes to Love
Be sure to make lots of peach recipes while they’re in season! Here are some of my favorites…
- Sweet Peach Tart
- Peach Hand Pies
- Toasted Pecan Peach Salad
- Three Ingredient Peach Pie
- Homemade Peach Ice Cream
Blueberry Peach Cobbler is a dessert that’s easy to make, and delicious to eat. It tastes even better with a big scoop of vanilla ice cream!
- 6 peaches, peeled and diced
- 1 pint blueberries
- 1 jar (18 oz) peach preserves
- 2 cups all purpose white wheat flour (I use White Lily)
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 Tbsp. sugar
- 3/4 stick cold, grated butter
- 1 cup cold buttermilk
- 1 Tbsp. melted butter to brush tops of biscuits
- Preheat oven to 400 degrees.
- Peel peaches, dice and place in a large bowl. Add blueberries and preserves. Mix gently.
- Pour fruit mixture into a 12″ cast iron skillet. (ad)
- In a separate bowl, add flour, baking powder, salt, baking soda and sugar. Mix together well.
- Grate the cold butter into the flour mixture with a grater. Mix into flour until crumbly with one hand. Try not to over mix or the butter will melt.
- Make a well (indention) in the middle of the flour mixture and pour in buttermilk. Gently work buttermilk into flour mixture until just moistened.
- Pat biscuits into 7 round shapes and drop onto fruit in cast iron skillet.
- Brush tops of biscuits with butter.
- Bake for 35 minutes or until biscuits are golden brown.
Biscuits will spread during cooking to create the perfect topping.
If you can’t find peach preserves, apricot preserves work just as well.
- Category: Desserts
- Method: Skillet
- Cuisine: Southern
Keywords: blueberry, peach, cobbler, dessert, sweet, pie, skillet, peach cobbler, blueberry cobbler, white lily flour
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I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…
Blueberry Peach Cobbler was featured in a Parade Magazine article written by Krista Marshall!