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Peach-Blueberry Cobbler

Cook Time:
45 mins
Prep Time:
15 mins
1 (9x13-inch) cobbler

Chef notes

This is my mother's super-simple, six-ingredient (not including the fruit) cobbler recipe. It was the first cobbler recipe I learned to make, and now it's a BIRD bakery favorite and my go-to quick and easy dessert.

Technique tip: For less cleanup and to make this dish even simpler, skip the stove and melt the butter in a microwave-safe bowl and add the ingredients for a two-dish dessert!

Swap options: You can use almost any fruit for this recipe — fresh or frozen both work beautifully. For those avoiding gluten, simply replace the self-rising flour with a gluten-free version. If you love almond extract as much as I do, feel free to add an extra splash.


  • 2⅓ cups (1 pound + 5 ounces) granulated sugar, plus more for topping
  • 2 tablespoons almond extract
  • 1 tablespoon vanilla extract
  • pounds unsalted butter, melted and cooled
  • 3 cups whole milk, at room temperature
  • 1 pound self-rising flour
  • 2 cups sliced peaches
  • 1 cup blueberries
  • 1/4 teaspoon cinnamon
  • vanilla ice cream, for serving (optional but highly encouraged)



Preheat oven to 275 F.


In the bowl of a stand mixer fitted with the whisk attachment, mix the sugar and extracts. Pour in the melted butter and mix, scraping down the sides and bottom of the bowl occasionally, until incorporated.


Alternate adding in the milk and flour until fully combined. The mixture will be runny. Let cool.


Cover the bottom of a 9- by 13-inch baking dish with sliced peaches and blueberries, pour in the batter and top with more fruit.


For the topping, toss 4 to 6 slices of frozen or fresh peaches, a handful of blueberries, cinnamon and sugar, and place on top before baking.


Bake for 25 minutes, then rotate the baking dish and continue baking for another 20 minutes.


Once baked, garnish with a scoop of vanilla ice cream, if desired.