Name: Peach and Berry Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 4-5 medium ripe peaches, peeled if you like, pitted and sliced into ½-inch wedges (Use ripe but firm peaches for the best texture.); 2 cups mixed berries (blueberries, raspberries, blackberries), thawed and drained if frozen; ½ cup granulated sugar (for the filling); 2 tablespoons cornstarch (For thickening.); 1 tablespoon lemon juice (Brightens the fruit.); ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1½ cups all-purpose flour (For a gluten-free version, use cup-for-cup GF flour.); ¼ cup granulated sugar (for the topping); 2 teaspoons baking powder (Ensure it is gluten-free if needed.); ¼ teaspoon salt; ½ cup cold unsalted butter, cubed (Use frozen for a flakier topping.); ½ cup milk (Whole milk gives a richer flavor; 2% works too.); turbinado sugar optional, for sprinkling on top (Adds crunch.)

I’ve been making this peach and berry cobbler every late summer when the peaches are at their peak. It’s a simple, rustic dessert that balances juicy, slightly tart berries with sweet, fragrant peaches under a tender, biscuit-like topping. People reach for this when they want an easy crowd-pleaser for potlucks, family dinners, or a quick weekend dessert that pairs perfectly with vanilla ice cream.

Why you’ll love this dish

This cobbler is fast, forgiving, and full of bright fruit flavor. The peaches soften into syrupy slices while the berries add bold color and a little tang. The topping is quick to mix and doesn’t require rolling or fancy shaping—drop-and-bake convenience. It’s great for feeding a family, impressive enough for guests, and easy to halve or double.

“Warm, bubbling fruit with a golden, buttery topping—this is the kind of dessert everyone asks for seconds of.”

How this recipe comes together

Quick overview of the process so you know what to expect:

Prepare and toss the fruit with sugar, cornstarch, and spices so the filling will thicken as it bakes.
Spread the fruit in a buttered baking dish.
Make a simple dry-mix topping, cut in cold butter until crumbly, then stir in milk to bring it together.
Spoon the topping over the fruit in rustic dollops.
Bake until the filling bubbles and the topping turns golden. Rest briefly before serving.

Gather these items

Key ingredients — simple pantry and seasonal fruit:

4–5 medium ripe peaches, peeled if you like, pitted and sliced into ½-inch wedges
2 cups mixed berries (blueberries, raspberries, blackberries). If frozen, thaw and drain.
½ cup granulated sugar (for the filling) and ¼ cup granulated sugar (for the topping)
2 tablespoons cornstarch (for thickening)
1 tablespoon lemon juice (brightens the fruit)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup cold unsalted butter, cubed (use frozen for an even flakier topping)
½ cup milk (whole milk gives richer flavor; but 2% works)
Turbinado sugar (optional, for sprinkling on top for crunch)

Substitutions/notes: Use maple syrup or honey instead of a little of the sugar for a different sweetness profile (reduce other liquid slightly). For a gluten-free version, swap cup-for-cup GF flour and check the baking powder is GF.

How to prepare it

Follow these steps in order. Short actions, clear results:

Preheat the oven to 375°F (190°C). Butter a 9-inch square or a similar-sized baking dish.
Prepare the peaches: peel if you prefer, pit, and slice into ½-inch wedges. Put them in a large bowl.
Add the mixed berries to the peaches. If they were frozen, make sure you’ve thawed and drained them well so the filling isn’t too watery.
To the fruit, add ½ cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon vanilla extract. Toss gently until everything is evenly coated.
Pour the fruit mixture into the prepared baking dish and spread into an even layer.
Make the topping: in a medium bowl whisk 1½ cups flour, ¼ cup sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
Cut in the cold cubed butter with a pastry cutter or two knives until the mixture looks like coarse crumbs.
Stir in ½ cup milk just until combined; don’t overmix. The dough should be moist but lumpy.
Spoon or drop dollops of the topping over the fruit. Leave some gaps so steam can escape and the fruit can bubble through.
Sprinkle turbinado sugar on top if you want extra crunch.
Bake 35–45 minutes, until the topping is golden and the filling is bubbling at the edges. Tent with foil if the topping browns too fast.
Let the cobbler rest 10–20 minutes before serving so the filling thickens slightly. Serve warm with vanilla ice cream or whipped cream.

What to serve it with

Best ways to enjoy it:

A scoop of cold vanilla ice cream melts into the warm fruit—classic for a reason.
For a lighter finish, dollop lightly sweetened whipped cream or crème fraîche.
Serve with strong coffee, chai, or a late-harvest Riesling for an adult pairing.
For brunch, add a spoonful of Greek yogurt and a few toasted almonds on the side.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerator: Cover the cooled cobbler tightly and store in the fridge for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds or warm slices in a 325°F (160°C) oven for 10–15 minutes.
Freezing: Freeze the baked cobbler (wrapped well) for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F (175°C) oven until warm.
Food safety: Don’t leave the cobbler at room temperature for more than two hours. Cool it to room temp, then refrigerate.

Pro chef tips

Tricks for predictable success:

Use ripe but firm peaches—overripe fruit becomes too mushy. If peaches are a touch underripe, the baking caramelizes their sugars nicely.
Thaw and drain frozen berries in a fine sieve to avoid a watery filling.
Keep the butter very cold for the topping. Larger butter pieces create a flakier, more biscuit-like texture.
Don’t overmix the topping; a few dry streaks are okay. Overworking gluten makes it tough.
If the filling looks runny after resting, a quick 10 minutes back in the oven at 350°F helps it set.

Creative twists

Different ways to play with this cobbler:

Swap fruit: Use all peaches for a classic peach cobbler, or try peach-strawberry in spring.
Spice it up: Add a pinch of cardamom or ginger to the filling for warmth.
Boozy boost: Stir 1–2 tablespoons of bourbon or amaretto into the fruit mixture.
Dairy-free: Use coconut oil or a vegan butter substitute and a plant-based milk.
Crumble topping: Replace the biscuit topping with an oat-brown sugar crumble for texture.

Your questions answered

Q: Can I use all frozen fruit?
A: Yes. Thaw frozen fruit first and drain excess liquid well. If fruit is very watery, toss it with an extra tablespoon of cornstarch.

Q: How long does this take from start to finish?
A: Plan about 15–20 minutes prep and 35–45 minutes baking. Allow 10–20 minutes to rest before serving. Total roughly 1 hour.

Q: Can I make the topping ahead of time?
A: Yes. Make the dry topping mix and keep the cubed cold butter separate in the fridge. Combine with milk just before assembling and baking.

Q: My topping browned but the filling isn’t bubbling—what now?
A: Tent the cobbler with foil and continue baking until you see bubbles at the edges. Oven temperatures vary, so it may need an extra 10 minutes.

Q: Is this suitable for a crowd?
A: Absolutely. Double the recipe and bake in a larger dish (13×9-inch) but watch the baking time—it may take a bit longer.

Conclusion

If you like inspirations or want a close comparison to other peach-and-blueberry takes, this Peach and Blueberry Cobbler – Coco and Ash has a similar rustic vibe with a slightly different topping technique. For another well-tested version that blends peach and blueberry flavors, see Peach Blueberry Cobbler – Barley & Sage for ideas on variations and presentation.