Photo: John Autry; Styling: Cindy Barr
Hands-on Time
31 Mins
Total Time
1 Hour 31 Mins
12 servings (serving size: about 3/4 cup)

Use fresh blueberries and peaches that aren't super ripe for this cobbler recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

Step 3

Weigh or lightly spoon 75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

Step 4

Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Ratings & Reviews


August 06, 2017
I used fresh peaches and blueberries and followed the recipe except for adding a sprinkle of cinnamon - we LOVED it as did our dinner guests! I think the flavor and ripeness of the fruit may make the difference - will definitely make again!

TaraKay's Review

July 24, 2011

HiloFoodie's Review

March 07, 2013
I made this and was very disappointed. I'm not sure if I did something wrong, but it was very gooey and ended up being thrown out. Would not make again.

ATeenageGourmet's Review

June 26, 2010
I made this last night and both of my parents enjoyed it. It's a great recipe and the serving size is generous. To peal the peaches, cut and X on the bottom, boil for 20 seconds, and then place into ice water for 10 seconds. The skins will come off easily that way. I also reviewed it on my website!

SandyMD's Review

August 16, 2014
This is one of my favorite summertime recipes; substituted Cup-for-Cup gluten-free flour for the all-purpose flour and turned out great! Even the non-GFs in my household loved it and texture might have been even better than with all-purpose!

biz31168's Review

August 10, 2011
I made this for a luncheon and it was a huge hit. I used white peaches (many thought it was pear at first glance, but they quickly figured out their mistake) and was able to make one large and one small dessert in oval ceramic casserole dishes. I kept the small one for the family. I sprinkled some cinnamon over the peaches to add a little flavor. I would make this again in a heartbeat. The only thing I might add next time is some blueberries to the peach mixture in addition to the 2 cups in the cake topping.

dlvnyc's Review

July 11, 2010
I also cut the recipe in half and served in a small 8 x 8. I didn't put the blueberry in the topping..but this recipe was so amazing!

Pinky3205's Review

July 05, 2010
I never would have put these two fruits together, but this may be the most delicious non-chocolate dessert I've ever put in my mouth. I reduced the recipe to fit in an 8x8 pan to accommodate my 2 person household and served it with light vanilla ice cream. My hubby tried to lick the bowl and didn't believe me when I said it was "light"!

5girls2boys's Review

June 23, 2010
Easy to make and delicious. Served it warm with vanilla ice cream. It's a keeper.

CatMOlson's Review

July 20, 2010
This was a pretty good cobbler... for me the topping was lacking something to make it a 4 or 5 star. Oh, and based on another reviewer's high recommendation I used white peaches and I really wish I hadn't. They were bland and I'll be sticking to yellow next time.