Blueberry and Peach Cobbler: Oh, how I love blueberries. I am in blueberry heaven creating recipes with blueberries from my garden. For breakfast try my Blueberry Scones or Blueberry Muffins. For dessert I have this Blueberry and Peach Cobbler topped with my blueberry scones cut into round biscuits.
It is at the end of the blueberry season, and I am looking for something to add in with the blueberries I just picked. Then I spotted these sweet juicy tree-ripe peaches at my neighbors’ farm stand. Samples were free, I left the farmstand a bit sticky, but with a bag of his fabulous peaches. Most of the way home, I dreamt up all kinds of possible ways to marry the peaches with my blueberries.
The winning match-up was a Blueberry and Peach Cobbler with a scone-like biscuit topping. A marriage made for you from my kitchen to yours.
Start by peeling the peaches. I have a simple and easy way to peel peaches. Drop 3-4 peaches in boiling water for about 2-3 minutes. Remove them with a slotted spoon and submerge them in cold water to stop the cooking process. The skins will slide off so easy. Slice them into a bowl. You will need about six large or eight medium peaches. Add the blueberries, sugar, instant tapioca, and lemon juice. Mix and let sit while you make the scone/biscuit topping.
Add the blueberries, sugar, instant tapioca, and lemon juice. Mix and let sit while you make the scone/biscuit topping. The rest period lets the tapioca hydrate before you bake it. It should sit 20 to 30 minutes.
Make the blueberry biscuits. Use a two-inch biscuit cutter or a glass dipped in flour also works. The left-over scraps are a great snack. Bake the scraps on a parchment-lined cookie sheet. Sprinkle with sparkling sugar and cinnamon before baking.
Bake your Blueberry Peach Cobbler until the fruit in the center is hot and bubbly. Bake time is 60 to 75 minutes. To prevent over-browning of the biscuits loosely cover them with foil after 40 minutes.
Enjoy warm with whipped cream or ice cream.
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- 9 X 9 baking dish or equivalent
Blueberry Peach Filling
- 4 cups peaches fresh or frozen sliced
- 2 cups Blueberries fresh or frozen. You can use other berries or a mixture of berries.
- ⅓ cup sugar optional. I omit the sugar if the fruit is ripe and sweet.
- 4 Tbsp. Instant tapioca
- 2 Tbsp lemon juice fresh squezzed
Blueberry Scone Topping
- 1½ cups flour all-purpose
- 2 tsp. baking powder
- ¼ tsp. salt
- ½ tsp. cream of tarter
- 4 Tbsp. butter cold and cut into small pieces
- 1 egg beaten
- 2/3 cup yogurt plain or vanilla flavored Greek yogurt
- ½ tsp. vanilla extract
- 1 cup blueberries fresh
- 2 tbsp sugar sparkling or non melting to sprinkel on top
- 1 tsp cinnamon sprinkled on top
- To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
Peaches and Blueberries
- Peel and slice 4 cups of peaches. This is about 4 lbs or 8 medium peaches.
- Add blueberries, sugar, instant tapioca and lemon juice to the peaches.
- Stir to mix and put in a baking dish.
- Preheat oven to 375°
- See the video below on how to accurately measure flour without a scale.
- Mix all the dry ingredients together in a bowl, except the blueberries.
- Cut the butter into the dry ingredients using your hands or a pastry mixer. The dough should have coarse pieces of butter visible still.
- Mix all the wet ingredients together and add to the dry.
- Use a fork to combine the wet and dry ingredients. Mix until the dry ingredients are just moistened.
- Let the dough rest for 5 minutes and then stir in the blueberries. Don't overmix or the biscuits will be tough and dry.
- Turn dough out on a lightly floured surface and gently shape the dough into an 12-inch disc.
- Cut the disc into twelve 2-inch round biscuits with a biscuit cutter or glass. Place the biscuits on top of the fruit in your baking pan. Put the scraps on a small cookie sheet and bake with the cobbler. The scraps only need 15 to 20 minutes of baking time.
- Sprinkle the biscuits with sparkling or non-melting sugar and cinnamon.
- Place a parchment-lined cookie sheet on the lowest rack in the over. This should be below the cobbler during baking. It will catch the drips if the cobbler runs over the pan.
- Bake at 375 degrees, after 40 minutes the biscuits will be browned. Cover loosely with a piece of aluminum foil and continue baking for another 20 to 30 minutes. Total baking time is 60 to 75 minutes.