Summer Peach and Blueberry Cobbler

A warm and comforting dessert featuring juicy peaches and blueberries under a buttery biscuit-like topping, perfect for summer gatherings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Fruit Filling

4 cups fresh peaches, peeled, pitted, and sliced Use ripe, seasonal peaches for best flavor.
2 cups fresh blueberries Opt for ripe blueberries for sweetness.
1 cup granulated sugar Split into two portions as needed in the recipe.
1/4 cup all-purpose flour For coating the fruit.
1 teaspoon ground cinnamon Adds warmth to the fruit filling.
1/4 teaspoon salt Enhances the sweetness of the fruit.

Batter

1/2 cup unsalted butter, melted Can be substituted with coconut oil for a dairy-free option.
1 cup milk Whole milk recommended for richness.
1 cup self-rising flour This makes the batter rise and become fluffy.
1 cup granulated sugar Used in the batter for sweetness.

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the sliced peaches and blueberries.
Add 1 cup of sugar, 1/4 cup of flour, and a dash of cinnamon. Gently mix until the fruits are coated.
Pour the fruit mixture into a greased baking dish.

Batter Preparation

In another bowl, whisk together the melted butter, milk, self-rising flour, and sugar until smooth.

Assembly and Baking

Carefully pour the batter over the fruit mixture in the baking dish. Do not stir.
Place the dish in the preheated oven and bake for 35–45 minutes or until golden brown and bubbling.

Serving

Allow cooling for a few minutes before serving. Enjoy warm, especially with a scoop of vanilla ice cream on top!

Store leftovers in the refrigerator for about 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave as needed.