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Peach and Blueberry Cobbler

Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until golden brown.

  • Servings: 4
Peach and Blueberry Cobbler

Photography: Amy Neusinger

Source: Martha Stewart Living, August 2001


  • 3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
  • 1 cup blueberries
  • 1/4 cup plus 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons cornstarch
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/4 cup heavy cream
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • Pinch of table salt
  • 1 teaspoon baking powder
  • Vanilla ice cream (optional)


  1. Preheat oven to 350 degrees. Combine peaches and blueberries in a bowl. Whisk together 1/4 cup sugar, cinnamon, and cornstarch. Add to fruit; toss to combine. Set aside. Combine egg, 2 tablespoons melted butter, and cream in a bowl; whisk with a fork. Set aside.

  2. Sift together flour, salt, baking powder, and remaining tablespoon sugar. Make a well in center of dry ingredients, and pour egg mixture into well. Using hands, slowly draw dry ingredients into wet ingredients, and work dough until just mixed together.

  3. Divide fruit mixture among four 8-ounce ramekins. Gently pat dough into 4 disks just big enough to fit on top of ramekins. After placing, brush dough with remaining melted butter. Place ramekins on a baking sheet. Bake until juices bubble up and crust is golden brown, 15 to 17 minutes. Serve hot, with ice cream if desired.

Reviews (9)

  • Deborah Keen 4 Aug, 2013

    Great recipe!!! easy fast & luscious dessert. If You have a problem with the stickiness of the biscuit dough, use the cream biscuits from Martha's cooking school. She showed a blueberry cobbler in that episode. Basically, 1 stick of cold butter, no egg and different porportions of the other ingredients.... I made it both ways. Both are good. I add a little more flour in this recipe if too sticky.

  • slrafter 10 Aug, 2010

    this is fabulous!!!!! the dough is sticky, so use a spoon to drop it in place. LOVE it!!! I been waiting until peach season since last summer ...mmmmmmmmmm...good!

  • Heidiaz 18 Jul, 2010

    This is so yummy. I have made this twice. However, I do have one problem. My dough is always too sticky to pat into disks - can anyone suggest what I may be doing wrong.

  • KathyVG 9 Oct, 2009

    This is a wonderful peach blueberry cobbler. It was easy to make and it's delicious.

  • ItsFrancesca 22 Aug, 2008

    This is the best cobbler ever! After brushing butter on crust, I sprinkled the crust with nutmeg. The flavor and texture of the crust is wonderful. Up to this point, I never liked peach cobbler until now! The blueberries are fabulous in it. Before putting the crust on each ramekin, I formed 4 mounds of dough on a piece of wax paper -- so I could even out the amount of dough. Mine baked for 30 minutes -- I used ceramic ramekins. It's best to spray Pam on your hands before handling dough.

  • BoogieC 5 Aug, 2008

    I found the tins at Cost Plus, really reasonably priced too

  • maggiemae40 3 Aug, 2008

    Planning to have a dinner party for friends to have a catch up as we have all been busy over the last month - this is perfect for a winters night. Look forward to cooking it and sharing with our friends.

  • bonitagolfer 2 Aug, 2008

    Do you ever really test your recipes? This recipe took 25 mins. to bake and the crust was immpossible to work with. Please, please test your recipes first.

  • zsc14534 1 Aug, 2008

    something I want to try

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