Blueberry-Peach Cobbler Recipe (2024)

I don't mean to nitpick, but where exactly do the blueberries fit in this recipe? There's no mention of them past the ingredients. Also what kind of measurement is .38 teaspoons?

I used fresh peaches and blueberries and followed the recipe except for adding a sprinkle of cinnamon - we LOVED it as did our dinner guests! I think the flavor and ripeness of the fruit may make the difference - will definitely make again!

Made this for a dinner party tonight and it was a big hit! I used under-ripe white peaches and added some cinnamon and nutmeg to the batter and also to the peaches. Popped it into the oven as dinner was being served. Baked for about 65 minutes and then rested for 15. I realized I forgot the turbinado sugar but honestly it wasn't necessary. Still warm from the oven, add vanilla ice cream and voila - pleasing to everyone from the 3 year old on up to the 73 year old. Will definitely make again.

This is one of my favorite summertime recipes; substituted Cup-for-Cup gluten-free flour for the all-purpose flour and turned out great! Even the non-GFs in my household loved it and texture might have been even better than with all-purpose!

Best cobbler I ever made. Used Madagascar vanilla. Replaced fresh blueberries with frozen to save a little $$, and it came out fine. Looks just like the picture!

Love this dessert. It's like having a blueberry buckle on top of peach cobbler!

Delicious! Made it with fresh peaches from our tree so it didn't need any additional spices. I also like that it was the right amount of cobbler topping. So many recipes are too heavy on the topping. Will definitely save the recipe.

This was good but I much prefer the Coconut Peach Cobbler from Cooking Light. I won't bother making this again. It was fine but nothing special.

I made this and was very disappointed. I'm not sure if I did something wrong, but it was very gooey and ended up being thrown out. Would not make again.

First recipe I ever made that turned out looking like the picture! Very good recipe to use when you get back from peach picking. :)

I don't normally pan a recipe I didn't follow to the letter, but the only changes I made was cut in half & made in an 8x8 as others did and I added 1 tsp. cinnamon to the peaches because others suggested it needed it. First I chose firm peaches as suggested & many of them stayed that way even after cooking, not acceptable. I didn't think it was sweet enough. And I thought the batter on top was pretty bland. I only gave it 2 stars because if I changed the items I mentioned, it might be better. But more likely I will just make the "Easy Peach Cobbler" from your website when I want peach cobbler because for ease of making and taste, it simply can't be beat.

Amazing!! l was craving a dessert with peaches and blueberries and wow! This was scrumptious! I made just a couple of changes...halved the recipe and put in a 2 qt glass casserole dish. It took about 50 minutes to cook. Awesome with good vanilla ice cream. Impress your friends with this one!

Made as directed. I used a normal peeler to peel the peaches and it worked out great. I made it the same day I bought the peaches so they were quite firm. I was worried they wouldn't be soft after cooking them but it was delicious.

I made this today for my family and I used fresh local peaches & blueberries. It was a hit! I will definitely make it again. I made just half of it, so put it in an 8x8 dish, but I did add cinnamon & nutmeg to the peach mixture and the dough mixture. In addition, I added blueberries to the peaches, too, not just in the dough. My peaches were still hard when I used them, but they did retain their shape and were soft and juicy after they were baked. Great recipe. Only reason I didn't give it 5 stars was because it needed the addition of the spices and the extra blueberries.

Very tasty! Just be prepared if you use fresh peaches to spend a lot of time blanching them, peeling the skin, and slicing them up. I love this recipe because it's not too sweet, but just sweet enough. Serve with some vanilla ice cream and you are good to go! :) Next time I might add some more spices to the topping.

I made it for thanksgiving. Only one word for this dish. GREAT!

I halved the recipe and made it in an 8 x 8 inch pan. I followed the recipe other than that, except I didn't peel the peaches, and I sprinkled a bit of cinnamon, cardamom, and allspice in the batter for the topping. I also mixed one cup of blueberries in with the peaches, as well as the cup of blueberries in the batter. I served this warm with vanilla ice cream, and I'll definitely make it again.

I made this for a luncheon and it was a huge hit. I used white peaches (many thought it was pear at first glance, but they quickly figured out their mistake) and was able to make one large and one small dessert in oval ceramic casserole dishes. I kept the small one for the family. I sprinkled some cinnamon over the peaches to add a little flavor. I would make this again in a heartbeat. The only thing I might add next time is some blueberries to the peach mixture in addition to the 2 cups in the cake topping.

This was very easy to make and the family loved it. I followed the recipe exactly except I always put more turbinado sugar on than is called for! Can't go wrong doing that!

Couldn't wait to make this for my 4th of July BBQ. I made the Buttermilk Sorbet to go along with it, which I did not like, but this cobbler was great on its own.

I rate this recipe with only 4 Stars because it needs spices! I added lots of cinnamon, nutmeg, and allspice to the dough recipe and what a difference! I can't imagine why in the world Cooking Light didn't add spices to begin with! The recipe as written is very bland...so add the spice!

Easy and delicious. Everybody in my family loved it.

I also halved the recipe and used an 8 x 8 pan, and served with vanilla ice cream. The portions were huge, so I made it into 8 servings instead of 6 for a halved recipe; they were still generous portions! I agree with some of the previous reviewers, it needs some spice, like cinnamon mixed in both the peaches and topping. I took a previous reviewer's suggestion of boiling the peaches to remove skin, but it didn't work for me, so I left a lot of the skin on and didn't notice it while eating. I might add more blueberries, but mix the extra ones in with the peaches. Husband and son thought it was a keeper!

I made this dish because of favorable reviews. Honestly, to me it wasn't worth the trouble. I could have heated up some sliced peaches in the microwave and served it with sour cream, creme fraiche, whipped cream, etc. Took too long to put together and used too many dishes -- 1 big bowl, 1 med bowl, and bowl from the mixer.

I only had three pounds of peaches so I halved the peach part of the recipe but made the full cobbler topping. Since a number of reviewers found the topping a little bland I added 1/2 teaspoon of ground cardamom and 1/4 teaspoon of garam masala which added a heavenly scent and a subtle spice taste. Topped it with a dollop of creme fraiche. I took it to a dinner party and everyone loved it. There was more than enough for eight.

I followed the recipe exactly- it was very more-ish and looked just like the picture. I was a bit worried that the peaches, which were quite firm, wouldn't soften but they did, happily. Next time I might reduce the sugar to 2/3c with the peach mixture as we prefer it a bit less sugar-syrupy. Also, I might add some lemon zest to the cake as a flavor enhancer.

I cut this recipe in half and baked it in a 8 x 8 glass dish and it worked great. It's amazing mostly because peaches and blueberries are in season right now in southern New England and we picked both that morning at a local orchard. It was delicious and easy to make. I'd recommend it for a Sunday dinner dessert. There were no left-overs to speak of and 3 of us had seconds. Yummy!

I halved this recipe and baked it in an 8 by 8 baking dish for about 50 minutes. It was very tasty and the blueberry-cake topping was really good. I'd probably use a couple more peaches next time, because it was a little on the thin side. I didn't bother to peel the peaches, and I really didn't even notice the skin when I was eating it. Also, I didn't have buttermilk, so I just used whole milk with a dab of sour cream. It worked perfectly. The cake batter was pretty thick and a little hard to spread, but I just did my best to cover the peaches and it all spread out fine in the oven. Really good overall, and pretty quick to prepare. I would definitely use this recipe again.

This was the perfect recipe for me to use all my peaches and blueberries from the garden. Loved it! I used less sugar than the recipe called for and I used soy milk instead of buttermilk. Still tasted delicious!

Have made this twice - it's great!

I wasn't sure how this was going to work out when i was preparing it, but i was pleasantly surprised:) this was delcious right out of the oven. my bf and i took one bite when it came out of the oven and couldn't stop! it was light, flavorful and delicious. I would recommend having it all ready and throwing it in the oven during dinner to have warm and ready for dessert! i will be making again. I didn't see that i was suppose to peel my peaches, but it didn't seem to bother us much with the skin on!

This was a pretty good cobbler... for me the topping was lacking something to make it a 4 or 5 star. Oh, and based on another reviewer's high recommendation I used white peaches and I really wish I hadn't. They were bland and I'll be sticking to yellow next time.

I loved this, especially warm out of the oven. My peaches were pretty sour, so I used the amount of sugar called for and it was not overly sweet. I did cut down the raw sugar on top to about 1 T. 2 seemed excessive.

This recipe just became one of my favorites! Made it for a Father's Day dinner and everyone loved it. The juices from the peaches create a sweet syrup, and the crust is deliciously cake-like. The cobbler was just as great the next day. Very simple to make. Highly recommend!

I made this over the weekend and everyone really enjoyed it. Thanks for the suggestion to make half the recipe as I also have a 2 person household. I gave the recipe 4 instead of 5 stars as it is really good, not the ultimate, though.

I agree with the other reviews; the topping was the star of this dessert. I think sugar measurement depends on the sweetness the peaches. My family loved it. I served with a dallop of whipcream on the side.

I made this dish for a BBQ a couple weeks ago. I made two adjustments.. I replaced the sugar with Splenda and I used White Peaches..Once you use White Peaches you will have a hard time going back to Yellow.. This dish was Wonderful!!!

I thought the topping was excellent. I would cut down on the sugar the next time I make it maybe by 1/4 of a cup, because it came out very sweet. Otherwise I think it's easy to make and definitely doesn't need ice cream :) It's a good solid recipe during peach season

I also cut the recipe in half and served in a small 8 x 8. I didn't put the blueberry in the topping..but this recipe was so amazing!

Its just me and my hubby so I cut the recipe in 1/2 and put it in an 8x8 dish. It turned out great. If your peaches are firm enough, you can peel them quite quickly with a potato peeler and it saves a lot of time. The batter for the top is divine. I agree with other reviews - no ice cream needed. We used fresh peaches and blueberries from our local market so the flavors were wonderful!

I never would have put these two fruits together, but this may be the most delicious non-chocolate dessert I've ever put in my mouth. I reduced the recipe to fit in an 8x8 pan to accommodate my 2 person household and served it with light vanilla ice cream. My hubby tried to lick the bowl and didn't believe me when I said it was "light"!

Excellent way to showcase summer fruits! Delicious, but still prefer to eat with ice cream, unlike a previous reviewer. I also will definitely be trying to boil my peaches before skinning - I thought about it, but decided to stick to my rule to make the recipe 100% by the book the first time. Despite labor, this was great, and we ate off of it for all kinds of meals for 3 days!

This was good but it didn't measure up against my favorite cobbler recipe (by chef Kristina Williamson). Her version uses brown sugar and a little cinnamon. The topping is similar, minus the blueberries -- I might add them in the future. Both recipes use buttermilk, which I love.

I made this last night and both of my parents enjoyed it. It's a great recipe and the serving size is generous. To peal the peaches, cut and X on the bottom, boil for 20 seconds, and then place into ice water for 10 seconds. The skins will come off easily that way. I also reviewed it on my website! http://ateenagegourmet.wordpress.com

This was the first recipe I tried from the newest issue of Cooking Light - absolutely fantastic! The recipe was easily halved (I used an 8x8 pan) for my husband, mother, daughter, and self. Usually I serve cobbler with vanilla ice cream, but we all voted that this one did not need it at all. We don't have dessert often, but when we do, this will be a favorite.

Easy to make and delicious. Served it warm with vanilla ice cream. It's a keeper.

This was fantastic! I made with fresh blueberries and peaches from the farmer's market and it got rave reviews, both at home and at the office. I will definitely make again.