This Blueberry Peach Cobbler is bursting with fresh summer blueberries and juicy, sweet peaches, nestled under a golden brown biscuit topping. The biscuits are tall and flaky, and the whole thing is best served warm from the oven with a scoop of vanilla ice cream on top. It’s truly the perfect summer dessert!
This post is sponsored by our friends at Danish Creamery! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible.
This Blueberry Peach Cobbler is a summer dream! And, it’s incredibly easy to make. The whole thing comes down to two basic steps – tossing together the fruit filling, and mixing up the biscuits to top the cobbler. Let’s learn to make this!
First, toss together your fruit filling IN the baking dish you plan to use – this is a favorite little trick of mine! This eliminates an extra mixing bowl from the process, and helps keep things quick and easy.
What’s in the Filling?
- Sliced Peaches – Use fresh peaches, and swap in frozen once fresh peaches are out of season. I recommend slicing up some peaches and freezing them for later use!
- Blueberries – Again, you can use fresh or frozen blueberries here, depending on the season or what’s easily available to you.
- Sugar – Just a bit, to sweeten the filling up a tad
- Flour – This is just the right amount of flour to thicken the filling, so you don’t end up with cooked fruit in a puddle of runny fruit juice.
- Vanilla, Cinnamon, and Lemon Zest – Just a pinch of each of these flavorings complements the peaches and blueberries perfectly!
Toss this all together in your baking dish or oven-safe skillet, then move on to the topping!
How to Make Buttermilk Biscuits:
First, whisk together your dry ingredients – we’re talking basic things like flour, sugar, and baking powder, to name a few. Next, Danish Creamery’s European Salted Butter gets cut into the flour – using a high-quality butter like this is so important for creating those flaky layers in the biscuits as they bake! Danish Creamery’s butter is higher in butter fat than other butters, making it a dream to bake with.
Once you’ve cut the butter in – it’ll be in little pieces, as pictured above – it’s time to stir in the buttermilk! The dough may be a bit dry and crumbly at first, so add an extra teaspoon of milk at a time until the dough holds together.
The photo below on the left is the dough while it’s still a bit too dry, and the photo on the right is the dough once I added a few teaspoons of extra milk.
Next, flour your counter and gently flatten the dough ball with your hands until it’s about 1/2″ to 3/4″ thick. Use a biscuit cutter or anything that’s about 3 inches across to cut out your biscuits. Don’t twist the cutter, as this can seal off the edges and prevent them from rising as well.
Top the fruit filling with your biscuits, brush them with a little heavy cream and add a sprinkle of coarse sugar (for added texture!) and bake! The cobbler is done when the fruit filling is bubbly all the way through, and the biscuits are a deep golden brown.
Serve this cobbler while it’s piping hot from the oven, with a generous scoop of vanilla bean ice cream. Hello, summer perfection!
Did you make this recipe? Leave a comment below letting us know how you liked it!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with a photo of your creation! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make.
Skillet Blueberry Peach Cobbler with Buttermilk Biscuits
This Blueberry Peach Cobbler is bursting with fresh summer blueberries and juicy, sweet peaches, nestled under a golden brown biscuit topping. The biscuits are tall and flaky, and the whole thing is best served warm from the oven with a scoop of vanilla ice cream on top. It's truly the perfect summer dessert!
For the Blueberry Peach Filling
- 2 and 1/4 cups blueberries fresh or frozen, just don't thaw them if using frozen
- 4 and 1/2 cups peach slices 5-6 large peaches
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp lemon juice
- 1/2 tsp lemon zest
For the Buttermilk Biscuits
- 3 cups all-purpose flour
- 3 tsp baking powder
- 3/4 tsp salt
- 1/3 cup + 1 tbsp granulated sugar
- 1/8 tsp cinnamon
- 3/4 cup salted butter (1 and 1/2 sticks, or 170 grams)
- 1 cup buttermilk
- A splash of heavy cream, for brushing the biscuits
- A sprinkle of raw sugar, for sprinkling over the biscuits
Prep: Preheat your oven to 400 degrees F. Slice your peaches into slices about 1/2" thick.
Mix up the Fruit Filling: Toss all fruit filling ingredients together in a 10-inch oven-safe skillet (no need to grease it). Make sure everything is well combined and that there are no large clumps of the sugar or flour hiding under all the fruit. Set aside.
Mix up the Buttermilk Biscuits: In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. Cut your Danish Creamery Salted European-Style Butter into large chunks and add to the dry ingredients. Cut the butter into the dry ingredients using a pastry cutter, until the butter pieces are the size of blueberries or walnut halves, and are coated in flour. Add the buttermilk, and stir until everything is combined. If the mixture is too dry to form into a ball (see photos above), add more milk, 1 tsp at a time, until it comes together but isn't wet or sticky to the touch. It will still look a little craggly (see photo above).
Flour your counter lightly, and gently press out the ball of dough with your hands until it's 1/2" to 3/4" thick. Use a 3" biscuit cutter or anything in your kitchen of the same size to cut out biscuits. You'll get 4-5 from this first go. Gather the scraps and press them back out to the same thickness, adding another light dusting of flour if it's getting a bit sticky. Cut 2 more biscuits. Use whatever scraps are left to make 1-2 more biscuits, which you can bake separately from the cobbler (for snacking).
Assemble the Cobbler: Give the fruit filling one last stir, and place 7 of the biscuits on top. Place the skillet in the fridge to chill for 5 minutes. Then, lightly brush the tops of the biscuits with the heavy cream and sprinkle on a bit of raw sugar.
Bake: Bake the cobbler for 46 to 50 minutes. The fruit filling should be bubbly all the way into the center of the cobbler, and the biscuits will be a deep golden brown. Let rest for about 10 minutes before serving.
Serve + Store: Serve while nice and hot, with a scoop of vanilla bean ice cream! This is best when it's first out of the oven, but leftovers (once cooled down at room temp) can be stored in an airtight container in the fridge for 2-3 days and gently reheated.
Note: Use Danish Creamery's store locator to find their butter near you!
Order my new book: