New This Month

Peach-Blueberry Cobbler


Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch. When Martha made this recipe on Martha Bakes episode 301, she omitted the blueberries.

  • Servings: 10

Source: Martha Stewart Living, August 2005


  • 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
  • 1 cup blueberries, (about 1/2 pint)
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated, peeled fresh ginger
  • Salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
  • 1 vanilla bean, halved lengthwise
  • 1 cup plus 2 tablespoons heavy cream, plus more for brushing
  • Sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.

  2. Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.

  3. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 10 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.

  4. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

Reviews Add a comment

  • lalucee
    25 JUL, 2013
    Lots of thanks for this recepie... When I was made I'm not sure ginger taste will good with the other. But I trust :) Really, ginger lemon peach and blueberry are the best together .
  • Kimberly V
    22 OCT, 2012
    I made this recipe following the instructions exactly, and loved it! Easy to make and turns out impressively. Everyone enjoyed it.
  • DPressl2
    17 JUL, 2011
    Left out the cornstarch so it was syrupy and not thick, the way I like it! Didn't have enough peaches so added more blueberries, and used only turbinado sugar for more flavor. Very tasty fruit pie with rich biscuits. Highly recommend this recipe.
  • LisaB828
    14 SEP, 2010
    This is the BEST cobbler you'll ever make (gourmet restaurant quality). I look forward to making this every year as soon as peaches come out. I usually use peaches and raspberries (although other fruit variations work well, too), and I substitute lime zest (from 1 lime) and lime juice instead for lemon juice, and 1 T. vanilla instead of vanilla pods, and 2 t. fresh ginger. I've tried using milk instead of cream (not as good)... splurge on the cream. It is worth the extra calories!
  • maraschino
    23 AUG, 2010
    I took this to our block party Saturday evening and it was a hit. Also loved by my Air Force Academy, football player, nephew
  • ZoeHare
    13 AUG, 2010
    I had to keep adding flour to the dough as it was way too wet, so it got overmixed, and the tecture suffered. Is the stated amount of flour in the recipi correct?
  • brandy_p23
    22 JUL, 2010
    It just came out of the over a few minutes ago and it's already halfway gone! I added a little buttermilk to the top layer because it needed a little more and I ran out of heavy cream, but it turned out delicious! The biscuit was fluffy, yet crisp. The fruit (whick I had my kids pick off the tree) was delicious!
  • cindypsalm231
    23 JUN, 2010
    GREAT cobbler!! Was a big hit. However, next time, I'll add more fruit. Also, I substituted light cream for the heavy since my grocer was out of heavy, and I used a teaspoon of pure vanilla extract instead of the vanilla bean. It came out fine delicious!
  • neelyohara
    10 AUG, 2009
    This is an incredible dessert. Thanks to all of the commenters, since I made this based on all of the great reviews.
  • Copenhagenmama
    19 AUG, 2008
    This recipe takes full advantage of the explosive flavors of summer... and the biscuit topping was light, just sweet enough, and the perfect complement to the juice released by the fruits... Perfect.