This easy blueberry peach cobbler is filled with juicy blueberries and sweet peaches topped with a buttery biscuit topping. And pinch of lavender adds a subtle floral flavor that pairs so well with the fruit. Serve warm with vanilla ice cream for the ultimate summer dessert.
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About This Recipe
This blueberry peach cobbler is everything I love about summer baking. There's juicy blueberries, sweet peaches and a buttery biscuit topping that's perfect served warm with vanilla ice cream. I like adding a pinch of culinary lavender for a subtle floral note that pairs so beautifully with the blueberries and absolutely worth trying.
Every summer, I pick more blueberries than planned (I'm talking about 15 pounds!). Some go in the freezer, but plenty end up in recipes like my blueberry apple borekas, blueberry peach clafoutis and this easy blueberry peach cobbler.
Why You'll Love This Recipe
- Easy summer dessert with simple pantry ingredients
- Fresh or frozen fruit works beautifully
- No need to peel the peaches
- Not overly sweet, so the fruit shines
- Lavender is optional, but adds a unique floral note.
📋 Ingredients
- Blueberries: Fresh blueberries are my favorite during the summer but frozen blueberries work just as well and you don't need to thaw.
- Peaches: Fresh or frozen peaches both work. If using fresh peaches, I don't bother peeling them, just cut them into roughly ½ inch pieces.
- Lavender: Just a pinch adds a delicate floral flavor that pairs beautifully with the blueberries. Make sure you are using dried culinary lavender.
- Lemon: Fresh lemon zest and juice brighten all the fruit flavors. I love using a microplane to grate the fresh lemon zest.
- Sugar: Use your fingertips to rub the lemon zest and lavender into the sugar to release all the fragrant oils.
- Vanilla: Vanilla extract or vanilla bean paste both work very well.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Mix Up the Fruit: Substitute the fruit with blackberries, strawberries, nectarines, cherries or raspberries.
- Frozen Fruit: Frozen blueberries and peaches work great. Add them straight from the freezer without thawing.
- Skip the Lavender: If lavender isn't available, skip it and make lemon sugar instead. Increase the lemon zest slightly and rub it into the sugar.
⏲️ Instructions
Make the Lavender Lemon Sugar: In a small bowl, combine the sugar, lemon zest and dried lavender. Rub together with your fingertips to infuse the sugar.
Mix the Fruit Filling: Add the blueberries, peaches, cornstarch, lemon juice, vanilla and infused sugar to a large bowl. Toss everything together until the fruit is evenly coated.
Break up the Butter into the Flour: In a separate bowl, whisk together the flour, sugar and baking powder. Add chilled butter and work it into the flour mixture until pieces are about the size of peas.
Mix the Biscuit Dough: Pour the heavy cream and vanilla extract in and mix until dough just comes together.
Assemble the Cobbler: Transfer the fruit filling to a baking dish and dollop biscuit dough over the top. Brush with heavy cream and sprinkle with lavender sugar.
Bake the Cobbler: Place the cobbler on a baking sheet and bake until fruit is bubbling and biscuit topping is lightly golden brown. Let cool for 20 minutes before serving.
📍 Recipe Tips
- Rub the Sugar: Use your fingertips to rub the lemon zest and lavender into the sugar. This releases the fragrant oils and evenly distributes the flavors throughout the cobbler.
- Don't Overmix the Biscuit Dough: Mix the dough until it just comes together, as over mixing can make the topping dense.
- Use Frozen Fruit: Add the frozen fruit straight from the freezer. Just toss with the remaining ingredients and bake.
- And here's a pro tip, when peaches are in season, buy extra peaches then read this article on how to freeze peaches to enjoy them all throughout the year!
- Use a Baking Sheet: Place a baking sheet underneath the baking dish just in case the fruit bubbles over.
- Let the Cobbler Rest Before Serving: As tempting as it is to dig in right away, let the cobbler cool for about 20 minutes. This gives the fruit filling time to thicken a bit more.
- Extra Biscuit Dough? If you end up with extra biscuit dough, bake it separately! Simply add dollops to a lined baking sheet, sprinkle with sugar and bake alongside the cobbler.
Serving Suggestions
- Serve warm with vanilla ice cream
- Add a dollop of whipped cream or mascarpone
- Serve with a spoonful of yogurt for brunch
- Add a drizzle of honey for extra sweetness
More Dessert Inspiration
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Blueberry Peach Cobbler (with Lavender)
LittleFerraroKitchen.com
Equipment
Ingredients
Fruit Filling
- ½ cup sugar
- 1 teaspoon dried culinary lavender optional
- 1 tablespoon lemon zest
- 3 cups blueberries
- 2 cups chopped peaches about 2–3 peaches
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract or vanilla bean paste
Biscuit Topping
- 1½ cups all-purpose flour
- ¼ cup sugar
- 1½ teaspoons baking powder
- 8 tablespoons unsalted butter chilled and cut into cubes
- 1¼ cups heavy cream
- 1 teaspoon vanilla extract or vanilla bean paste
For Topping
- 2 tablespoons heavy cream for brushing
- ⅛ cup sugar
- ½ teaspoon dried culinary lavender optional
Instructions
- Preheat the oven. Preheat the oven to 350°F. Place a baking sheet on the lower oven rack to catch any bubbling fruit juices.
- Make the lavender lemon sugar. In a small bowl, combine the sugar, lemon zest, and lavender (if using). Use your fingertips to rub everything together until fragrant.
- Prepare the fruit filling. In a large bowl, combine the blueberries, peaches, cornstarch, lemon juice, and vanilla. Add the lavender lemon sugar and toss until evenly coated. Transfer the fruit mixture to a baking dish.
- Make the biscuit topping. In another bowl, whisk together the flour, sugar, and baking powder. Add the cubed butter and use your fingertips or a pastry cutter to work the butter into the flour until the pieces are about pea-sized.
- Mix the dough. Stir in the heavy cream and vanilla until a thick, shaggy dough forms. Be careful not to overmix.
- Assemble the cobbler. Dollop spoonfuls of biscuit dough evenly over the fruit filling. In a small bowl, mix the remaining sugar and lavender together (if using) and sprinkle over the biscuit topping. Brush the tops with heavy cream.
- Bake. Bake for 55 minutes to 1 hour, until the fruit is bubbling and the biscuit topping is lightly golden brown.
- Cool and serve. Let the cobbler rest for at least 20 minutes before serving. Enjoy warm as is or with vanilla ice cream.
Video
Notes
- Fresh or frozen blueberries and peaches both work well.
- If using frozen fruit, do not thaw before baking.
- No need to peel the peaches, the skins soften as they bake.
- Culinary lavender is optional but adds a subtle floral flavor that pairs beautifully with blueberries.
- Place a baking sheet underneath the baking dish to catch any juices that may bubble over.
- Let the cobbler cool before serving so the filling has time to thicken.
KitchenComfort says
We found this great recipe after picking 8 pounds of fresh blueberries. We had some peaches but not enough so the ratio for us was a bit off but it was wonderful. Hot out of the oven with vanilla Ice Cream. Definitely a winner recipe.
helan says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.