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Blueberry-Peach Cobbler

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Blueberry-Peach Cobbler    Recipe

This lightly-sweetened, biscuit-topped fruit cobbler features two of summer's great fruits: peaches and blueberries. We recommend serving it warm, with whipped cream or vanilla ice cream. For best flavor, we also suggest waiting to bake the cobbler until these fruits are in season. However, using a pound each of frozen/thawed/drained peaches and blueberries will work in a pinch.

At a glance

9 to 12 servings
Nutrition information


Choose your measure:


  • 1/3 cup sugar
  • 1/4 cup Pie Filling Enhancer*
  • pinch of salt
  • 3 or 4 ripe peaches; peeled, pitted, and sliced
  • 2 2/3 cups fresh blueberries
  • 2 tablespoons lemon juice
  • *For a substitution, see "tips," below.



  1. Preheat the oven to 375°F. Grease an 8" square pan or 2-quart baking dish.
  2. To prepare the fruit: Whisk together the sugar, Pie Filling Enhancer, and salt.
  3. In a large bowl, combine the peaches and blueberries, then toss with the sugar mixture and lemon juice. Spoon into the prepared pan.
  4. To make the biscuits: Whisk together the flour and sugar.
  5. Work in the butter until the mixture is crumbly, with some small clumps the size of peas.
  6. Add the yogurt and vanilla extract, mixing to make a cohesive dough. If the dough doesn't come together, stir in additional yogurt or milk until it does.
  7. Drop the biscuit dough by heaping tablespoonfuls over the fruit in the pan; a tablespoon cookie scoop works well here.
  8. Sprinkle with sparkling sugar, if desired.
  9. Bake the cobbler until the biscuits are golden brown and the fruit is bubbling, 45 to 55 minutes. Remove it from the oven, and serve warm.
  10. Yield: 9 to 12 servings.

Nutrition Information

  • Serving Size 1 (124g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 170
  • Calories from Fat 30
  • Total Fat 3.5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 200mg
  • Total Carbohydrate 34g
  • Dietary Fiber 2g
  • Sugars 21g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.