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Homemade Peach Berry Cobbler
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Homemade Peach Blueberry Cobbler

My Homemade Peach Blueberry Cobbler is the perfect summer dessert! Fresh, sweet and delicious!
Course Dessert
Cuisine American
Keyword best blueberry cobbler, blueberry cobbler, blueberry cobbler recipe, easy blueberry cobbler, easy peach cobbler, homemade peach cobbler, how to make blueberry cobbler, how to make peach cobbler, peach blueberry cobbler, peach cobbler, peach cobbler recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 275kcal
Author Jenny
Cost $20

Equipment

  • Oven
  • Rolling Pin
  • 9 x 13 inch baking dish
  • cutting board
  • serrated knife to slice peaches
  • Bowl
  • mixing spoon
  • measuring cups
  • measuring spoons

Ingredients

Homemade Pie Crust

  • 2 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter cold, cubed
  • 1/2 cup ice cold water

Peach Blueberry Filling

  • 5 ounce package fresh blueberries frozen would be fine too
  • 8 fresh peaches thinly sliced (about 6 cups)
  • 1/2 cup granulated sugar
  • 3 tablespoons corn starch
  • 1 tablespoon lemon juice

Cinnamon Sugar Topping

  • 4 tablespoons melted unsalted butter
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

1 pint Vanilla Ice Cream

    Instructions

    • Preheat oven to 350 degrees F. and lightly spray a 8×11 inch baking dish with non stick cooking spray.
    • Add the flour, sugar, and salt to a food processor. Pulse to combine. Add the butter and pulse until the mister is the size of small peas. With the food processor running, slowly add the ice water until combined. Transfer the dough to a lightly floured countertop, kneading a couple times to combine. Divide the dough in half, flatten slightly, and wrap tightly with plastic wrap. Stick in the freezer for 15 minutes while working on the peach blueberry filling.
    • Place the blueberries and peaches into a large mixing bowl. Stir in sugar, corn starch and lemon juice until combined. Roll pie crust into a rectangle big enough to fit inside and on top of baking dish. Press first rolled dough into baking dish. Pour peach blueberry filling inside dough then top with second rolled dough, cutting small shapes if desired. I used a tiny heart cookie cutter. Brush top of dough with melted butter and top with mixed cinnamon and sugar. Bake for 50-60 minutes, until dough is golden and cooked through. Serve in individual bowls and top with vanilla ice cream

    Nutrition

    Calories: 275kcal | Carbohydrates: 54g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 275mg | Potassium: 269mg | Fiber: 3g | Sugar: 28g | Vitamin A: 540IU | Vitamin C: 9.9mg | Calcium: 15mg | Iron: 1.6mg