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Homemade blueberry peach cobbler with a golden crust, topped with cream drizzled on top, served warm for a comforting dessert.

 

Blueberry Peach Cobbler

When you’re craving a sweet, fruit-filled dessert that feels indulgent enough for the weekend but easy enough to whip up on a weeknight, Blueberry Peach Cobbler is the perfect choice. This cosy classic comes together in under an hour with simple, everyday ingredients, giving you a golden, buttery topping over juicy, bubbling fruit without any fuss. Whether you’re entertaining guests or just treating yourself, this cobbler is a guaranteed crowd-pleaser.

And if you love simple, comforting bakes like this, be sure to check out my Dessert Collection for more irresistible sweet treats that are just as easy to make.

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Why You’ll Love This Blueberry Peach Cobbler

This Blueberry Peach Cobbler is the ultimate comfort dessert:

  • Easy to make – no fancy equipment, just one mixing bowl and a baking dish.

  • Flexible – use fresh or frozen fruit, and swap peaches for nectarines or apples. I actually add apples in my recipe for that extra tart, appley flavour that balances the sweetness beautifully.

  • Crowd-pleasing – warm, juicy fruit under a golden crust is always a winner.

  • Make ahead & reheat – perfect for dinner parties or family gatherings.

Whether you serve it with cream, custard, or ice cream, it’s guaranteed to disappear fast!

Storage & Reheating

  • Fridge – Store leftover cobbler in an airtight container for up to 3 days.
  • Freezer – Wrap tightly and freeze for up to 3 months. Defrost overnight in the fridge.
  • Reheat – Warm in the oven at 160°C (325°F) until heated through, or pop into the air fryer for a quick reheat that keeps the topping crisp.
  • Cold option – Cobbler is also delicious eaten cold straight from the fridge, especially with a spoonful of thick cream or yoghurt.
 

Fancy Something Sweet? Try This Too!

If you love indulgent desserts, you’ll also adore my Baileys Cheesecake. Creamy, boozy, and utterly decadent, it’s the perfect treat for special occasions or whenever you need a little dessert indulgence.

Picture of Khaldun Nisbett

Khaldun Nisbett

A Londoner with a serious love for food and Arsenal. My favourite things are travelling, coffee, and hitting the gym!

FAQS

One of my favourite tins to use is the Ninja Foodi ZEROSTICK Non-Stick Loaf Tin. It’s perfect for cobblers or bakes because it heats evenly, releases the cake easily, and makes cleanup a breeze.

Yes. Bake and cool, then reheat before serving. The topping stays crisp if reheated in the oven.

Warm, with single cream, custard, or a scoop of vanilla ice cream.

Blueberry Peach Cobbler
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Blueberry Peach Cobbler

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes

A warm and comforting Blueberry Peach Cobbler with juicy fruit and a golden, buttery topping. Easy to make and perfect served with cream or ice cream.

Ingredients

  • 250g Blueberries

  • 4 Peeled Pears (Thinly Sliced)

  • 4 Peeled Apples (Thinly Sliced)

  • 250g Mascarpone

  • 100g Butter (Cold, Diced)

  • 120g Plain flour

  • 80g Demerara Sugar

  • 50g Rolled Oats

Directions

  • Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
  • Prepare the crumble topping
  • In a mixing bowl, combine the plain flour, demerara sugar, and rolled oats.
  • Rub in the cold diced butter with your fingertips until the mixture resembles coarse crumbs. Set aside.
  • Layer the base crumble, fruit and mascarpone
  • Spread about half of the crumble mixture evenly over the bottom of the baking dish.
  • Place a layer of sliced apples and pears on top of the base crumble.
  • Sprinkle over half of the blueberries.
  • Dollop and gently spread half of the mascarpone over the fruit layer.
  • Repeat the layers
  • Add more layers of crumble and the remaining apple and pear slices, then the remaining blueberries.
  • Top with the remaining mascarpone, spreading lightly.
  • Sprinkle the remaining crumble mixture evenly over the top of the layered fruit and mascarpone.
  • Bake
  • Place in the preheated oven and bake for 25–30 minutes, or until the crumble is golden and the fruit is bubbling.
  • Serve
  • Allow too cool slightly before serving. Perfect warm with cream, custard, or ice cream.

Notes

  • Crumble topping: For extra crunch, sprinkle a little extra demerara sugar on top before baking.
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