Recipe By Amy Posont
Published Sep 7th
Prep 15m Cook 35m Additional - Ready In 50m
Servings 8 servings Calories 242.4

The fresh taste of peaches combined with fresh blueberries, warm and slightly spicy, under a crunchy, soft biscuit topping. Serve warm with ice cream. Cinnamon may be used in place of nutmeg.

Recipe Ingredients

  • 1 cup all-purpose flour
  • ½ cup white sugar
  • 1 ½ teaspoons baking powder
  • ½ cup milk
  • ¼ cup butter, softened
  • ¼ cup packed brown sugar
  • 1 tablespoon cornstarch
  • ½ cup cold water
  • 3 cups fresh peaches - peeled, pitted, and sliced
  • 1 cup fresh blueberries
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 2 tablespoons coarse granulated sugar
  • ¼ teaspoon ground nutmeg

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
  3. 3 In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
  4. 4 Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

Nutrition Facts

  • Calories 242.4
  • Carbohydrate 41.9 g
  • Cholesterol 20.3 mg
  • Fat 7.7 g
  • Fiber 0.9 g
  • Protein 2.4 g
  • Saturated Fat 4.8 g
  • Sodium 153.2 mg
  • Sugar 27.8 g


  1. While I liked this very much I would make the following changes: Use less sugar in the topping and more in the fruit; increase the fruit and/or omit the water so it will be less soupy and have more concentrated fruit flavor.
  2. Delicious but way too soupy. I had to eat it with a spoon! Next time I'll add more fruit less cornstarch/water mixture. I'll also double the topping next time as I had barely enough to cover the fruit.
  3. Wonderful cobbler! (Note that the crust is cake-like.) The only change I made was to add 1/4 tsp. cinnamon as well as the 1/4 tsp. nutmeg to the sugar coating. Serving warm with vanilla ice cream is a must! Thanks for the recipe!
  4. This was good, peaches and blueberries are always a great combination. However, I had two small problems with the recipe. Firstly, I found the fruit layer a drop too tart. I usually cut the sugar in recipes, but here even I think it needs more sweetner. In addition, as a I try more and more - Read more ...
  5. I too added the blueberries at the end of the cooking-fruit-process so they would be more likely to stay whole and they did. Nothing at all wrong with this recipe but not GREAT. I like great.:-) I did like the way the batter formed a sort of crunchy crust on top as it baked due - Read more ...
  6. Very quick and easy. I used frozen peaches from last summer and it turned out great! The topping more cake like (like my grandmother's) vs. biscuit like (like my mother's). The dish needs to be at least 8" sqaure and 2" deep - my dish was a bit shallow and a lot of the juices - Read more ...
  7. This is a great recipe. I made this recipe for the first time in February when peaches were out of season with 4 cups of blueberries and it was wonderful. Well peaches are in season now so I had to try it mixed with the blueberries and it is still to die for. Yum Yum!
  8. I made this for our 4th of july cook-out and everyone loved it especially my teenage son. evey bit was gone that night. The peaches and blueberries really complemented each other. The topping was very good I did add cinnamon to the batter and sprinled cinnamon/sugar over top. DELICIOUS!! my son has asked me to - Read more ...
  9. Very good. I am not a peach cobbler fan but adding the blueberries I even liked it. My family ate the whole thing in 1 settting!