Blueberry Peach Cobbler
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Blueberry Peach Cobbler is made from scratch with fresh fruit and a crunchy biscuit topping. This traditional southern cobbler tastes just like Grandma's classic recipe!
Why You'll Love This Recipe
Blueberry Peach Cobbler is easy to mix without any special equipment. Just throw this biscuit-topped cobbler in a cast iron skillet and pop it in the oven!
It's the perfect summer recipe for using fresh peaches and blueberries from the farmer's market. But, you can also use frozen fruit and enjoy it all year long.
The biscuits are crunchy, and the cobbler is sweet, so this cobbler is delicious...especially with a big scoop (or three) of vanilla ice cream. One bite will take you back to Grandma's kitchen in an instant!
When it comes to cooking fruit, I like to use preserves instead of sugar and cornstarch. Preserves already have the right consistency for a cobbler, 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. For this recipe, I use peach preserves, but you could also use apricot or blueberry.
Make sure you use a jam that is seedless to prevent an abundance of seeds.
The biscuit topping is a variation of my Grandma's Cat Head Biscuit recipe with a little sugar added. It adds just the right crunch in all the right places! If you prefer a pie crust peach cobbler instead, try my Old Fashioned Peach Cobbler recipe.
You'll only need 3 ingredients for the cobbler filling, and all of them can easily be found in your local grocery store or road side stand. Purchase blueberries, peaches and peach preserves or any other type of seedless jam.
For the biscuits, you'll need all-purpose flour, salt, baking powder, baking soda, sugar, cold butter and buttermilk. See recipe card for quantities.
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.
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.
Pour fruit mixture into a 12" cast iron skillet. Pinch dough into round balls and drop onto fruit mixture. Pat down a bit. Brush the tops of the biscuits with butter and bake for 35 minutes until golden brown and bubbly.
Sure! Any berry makes a great substitution, so feel free to use blackberries, raspberries or strawberries for a completely different taste.
If using frozen fruit, be sure to let it thaw out before mixing it with the preserves. Once thawed, squeeze out the water in a colander and mix with preserves as directed.
Serving and Storage
Most southern cooks serve this old fashioned recipe with vanilla ice cream, but you could add a swirl of whipped cream on top if desired.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
More Peach Recipes
This classic Blueberry Peach Cobbler will soon become one of your favorite desserts. Be sure to make lots of fresh peach recipes while they're in season! Here are some of my favorites...
- Peach Hand Pies
- Toasted Pecan Peach Salad
- Three Ingredient Peach Pie
- Homemade Peach Ice Cream
- Old Fashioned Peach Cobbler
Blueberry Peach Cobbler
*See notes in blog post for detailed tips, photos and instructions.
- 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
- ½ tsp. baking soda
- 2 Tbsp. sugar
- ¾ 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.
Nutrition info is an auto generated estimate.
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Blueberry Peach Cobbler is featured in Parade Magazine!
Oh, I think I could do this. It sounds great! I guess it would be cheating if I used Bisquick or cake mix instead of going out and buying the buttermilk. I know you're trying to make me a better cook so maybe I'll get a small carton of buttermilk.
You can do it, Dorris! I believe in ya!
Why didn’t you call me when you made this?
Because I wanted it all to myself. 🙂
This looks so delicious! I love blueberries, peaches, and all types of cobbler, so it's totally a winner! I plan to make it, but I'll have to convert the recipe to gluten-free. Fortunately, there are plenty of gluten-free flours available now.
Great idea, Debby. Let me know how it turns out if you make it gluten-free! 🙂
This looks so good. I made chicken and biscuits last night for dinner and thought "why don't I make biscuits more often they are easy to make and taste so good." I think you have just given me an excellent excuse to make more biscuits. Thanks for sharing at Pin Junkie Pin Party.
Thanks Erica! I love chicken and biscuits too! Appreciate the link at Pin Junkie Party. 🙂
Nothing is better than peaches! Except when they are combined with blueberries, topped with biscuits:) what a great dessert!
I agree! So yummy in the summertime with a big scoop of ice cream! 🙂
I’ve never made cobbler with biscuits before but this recipe looks great!
Really? It's how I like cobbler best...so I can cheat and eat a biscuit. 🙂