Blueberry Peach Cobbler Recipe

Preheat the oven to 375°F (190°C). Lightly butter a 9x9-inch (or similarly sized 8x8 to 9x11) baking dish.

In a large bowl combine the sliced peaches and blueberries.

Add 1 cup granulated sugar, 2 tablespoons lemon juice, 2 teaspoons cornstarch, 1 teaspoon vanilla extract, and 1 teaspoon fine sea salt. Gently toss until fruit is evenly coated and cornstarch is distributed. Let sit 10 minutes so juices start to release.

Transfer the fruit mixture to the prepared baking dish, spreading into an even layer and scraping any accumulated juices into the dish.

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 cup granulated sugar and 1/2 teaspoon salt until evenly combined.

In a separate bowl whisk 1 cup whole milk, 1 large egg, 6 tablespoons melted butter and 1 teaspoon vanilla extract until blended.

Pour the wet ingredients into the dry ingredients and stir just until combined — the batter will be slightly thick and lumpy; do not overmix.

Spoon the batter in even dollops over the fruit layer. It’s okay if the fruit peeks through; the batter will spread as it bakes. Dot the top with the 2 tablespoons cold butter cut into small pieces.

Sprinkle 1 tablespoon turbinado or coarse sugar evenly over the batter for a crunchy top (optional).

Place the baking dish on a sheet pan to catch any bubbling juices and bake in the preheated oven for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center of the topping comes out clean or with a few moist crumbs. If the fruit is very juicy, bake toward the longer end and check for bubbling along the edges (a good sign filling is thick).

Remove from oven and let cool on a rack for at least 20 minutes to allow the filling to set; the cobbler can be served warm or at room temperature.

While the cobbler bakes or during the cooling time, chill a medium mixing bowl and beaters (optional) in the refrigerator for 10–15 minutes to help whipping.

Pour 1 cup cold heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

Whip by hand with a whisk or with an electric mixer on medium-high speed until soft to medium peaks form — about 2–4 minutes with a mixer. Do not overbeat; stop when peaks hold shape but still look glossy.

Taste and adjust sweetness if desired. Keep chilled until ready to serve.

Scoop warm blueberry peach cobbler into bowls or onto plates and top with a generous dollop of housemade whipped cream. Optionally garnish with a few fresh blueberries or a thin peach slice.

Leftovers: cover and refrigerate for up to 3 days. Reheat individual portions in the microwave for 20–40 seconds or warm in a 350°F (175°C) oven for 10–12 minutes until heated through. Whipped cream is best fresh; re-whip if necessary.