Peach Blueberry Almond Cobbler

Combining some of my favorite ingredients to create the ultimate summer dessert! Serve this warm peach blueberry almond cobbler with a scoop of ice cream and you'll be coming back for seconds and thirds.

Watch how to make this

Ingredients

• Yellow peaches: The main fruit component, providing sweet flavor and juicy texture. Choose ripe but firm peaches for the best results. You can peel the peaches or leave the skin on.
• Blueberries: Complement the peaches, adding tartness and additional texture
• Brown sugar: Adds sweetness and a caramel-like flavor to the fruit filling.
• Cinnamon: Provides warm, spicy notes that enhance the fruit flavors.
• Ginger: Adds a subtle heat and complexity to the fruit filling. You can omit it if you dislike ginger.
• Cornstarch: Thickens the fruit filling, preventing it from being too runny
• Almond flour: Adds nutty flavor and creates a tender texture in the topping
• Almond extract: Enhances the almond flavor in the topping.
• Sliced almonds: Provide crunch and visual appeal to the top of the cobbler
• Turbinado sugar: Adds a crunchy texture and slight caramel flavor to the topping.

Substitutions and variations

• Fruit: Experiment with different fruit combinations such as peaches with raspberries or plums with blueberries.
• Nuts: You can replace almonds with other nuts such as pecans or walnuts.
• Gluten-free: Substitute all-purpose flour with gluten-free all-purpose flour.

Step-by-step instructions

Step 1: Prepare fruit filling

Are we ready to start baking? Let's get to it! Begin preparing the fruit filling, the real star of the cobbler. Slice about 5 large yellow peaches into 8 wedges. You don't want to slice the peaches too thin or they will melt away when baked.

You can leave the skin on or remove it, it's entirely up to you. I don't mind the skin so I chose to leave it on.

Transfer the sliced peaches to a large bowl and gently toss them with blueberries, brown sugar, cornstarch, vanilla extract, cinnamon, and ground ginger. Set this mixture aside to allow the flavors to meld.

Step 2: Make topping

In a separate bowl, combine all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Pour melted butter and almond extract, stirring until a dough forms. The mixture will be crumbly and moist.

You can also take this time to make the sugar lemon topping. I love the little bits of lemon zest that balance the sweet topping and fruit filling. Plus, the turbinado sugar adds a great crunchy texture.

Step 3: Bake

Next, transfer about ¾ of the fruit filling to the prepared baking dish, making sure to spoon all the juices into the pan. Reserve the remaining ¼ of the filling for later.

Scoop the cobbler topping over the fruit filling, using your hands or a spoon to spread it evenly. Then, spoon the reserved fruit filling on top of the cobbler. This step is optional and you can spread all the fruit filling into the pan instead. I chose to reserve some of it to spoon on top purely for visual effects. This way, you can see the fruit!

Sprinkle the lemon sugar evenly over the cobbler, followed by ¼ cup of sliced raw almonds. Bake the cobbler in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbling.

To check if the cobbler is done, look for a golden-brown color on the topping and ensure that the fruit filling is visibly bubbling around the edges. Once baked, remove the cobbler from the oven and let it cool slightly before serving. For an extra treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. 

If you have leftovers, you can enjoy the peach blueberry almond cobbler cold, at room temperature, or reheated in the oven. But I'm betting that you won't have any left because it's too darn delicious!

Make-ahead and storage tips

• Make-ahead: You can bake the cobbler ahead of time and reheat it before serving.
• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Frequently asked questions

More peach dessert recipes

Looking for more peach dessert ideas? Try these:

Recipe

Print Recipe

Peach Blueberry Almond Cobbler

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: tarts

Servings: 8

Author: Christine Ma

Ingredients

Fruit filling

• 5 cups sliced peaches (2 pounds)
• 2 cups blueberries (10 ounces)
• ¼ cup brown sugar (50 grams)
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger

Topping

• ⅔ cup all-purpose flour (99 grams)
• ⅔ cup almond flour (75 grams)
• ⅔ cup granulated sugar (133 grams)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup melted butter (150 grams)
• ½ teaspoon almond extract

Remaining ingredients

• 2 tablespoons turbinado sugar (28 grams)
• ½ teaspoon lemon zest
• ¼ cup sliced raw almonds (30 grams)
• Vanilla ice cream or whipped cream serving optional

Instructions

• Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
• Prepare the fruit filling. Gently toss together sliced peaches, blueberries, brown sugar, cornstarch, vanilla, cinnamon, and ground ginger in a large bowl. Set aside.
• In a separate bowl combine all-purpose flour, almond flour, sugar, baking powder, and salt. Pour melted butter and almond extract and stir until a dough forms.
• Transfer ¾ of the fruit filling to the prepared pan, spooning all the juices into the pan. Set aside ¼ of the filling. Scoop cobbler topping on top, and use your hands or a spoon to spread the filling. Spread the remaining fruit filling on top.
• Combine sugar and lemon zest in a small bowl until well combined. Sprinkle almonds on top of cobbler and sprinkle lemon sugar evenly on top. Bake for 35-40 minutes or until golden brown. Remove from oven and let cool slightly. Serve warm with ice cream if desired.

Notes

Use firm but ripe yellow peaches for the fruit filling. You can also use frozen peaches and frozen berries.