Blueberry Peach Cobbler (with Lavender)

This peach and blueberry cobbler is baked until the fruit bursts and sweetens and is topped with a lavender biscuit topping.

5 from 6 votes

A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!

Prep Time20

Cook Time1

Resting20

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: blueberry lavender cobbler, blueberry peach cobbler, blueberry peach cobbler recipe

Servings: servings

Calories: 576kcal

Author: Samantha Ferraro

Cost: $10

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.

Nutrition