Blueberry peach cobbler with white peaches from Grits and Gouda

Kathleen Phillips from Grits and Gouda shows us how to make a delicious blueberry peach cobbler with white peaches!

Blueberry Cobbler
Blueberry Cobbler With White Peaches

Blueberry Peach Cobbler With White Peaches Recipe


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup salted butter cut in 8 slices
  • 1/2 cup old-fashioned oats or quick cooking oats
  • 2 cups fresh blueberries
  • 2 cups peeled and sliced fresh peaches about 4 medium
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • Preheat oven to 350°F.
  • Combine flour, sugars, and cinnamon in a bowl.
  • Cut in the butter with a pastry blender/cutter until butter is the size of small peas. This can also be done by pulsing in a food processor or using your fingers to press the butter into the flour until the mixture is crumbly.
  • Stir in oats.
  • Combine all the ingredients for filling in a large bowl and stir gently to coat the fruit. Frozen fruit can also be used but be sure to pat dry with paper towels to remove water when they thaw.
  • Spoon filling into a greased 9-inch square baking dish or 2-quart casserole.
  • Spoon, sprinkle, or dollop the topping mixture onto the filling and bake at 350° for 45 minutes or until the topping is golden brown and the filling is bubbly.

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