This sweet summer cobbler is filled with juicy blueberries and fresh peaches, and sweetened with rich brown sugar. It's topped with buttery, flaky pie crust stars, making it perfect for a patriotic occasion like July 4th, Memorial Day, or Labor Day. This cobbler can also easily be made gluten free!
This post is sponsored by Sprouts. As always, all thoughts and opinions are my own.
When summer's sweet berries and juicy stone fruit are in season, you have to take full advantage of it! Whether it's a rustic berry galette, a tangy rhubarb peach pie, or a classic cobbler like this blueberry-peach rendition, a fruit-forward dessert is a must.
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3 reasons you'll love this cobbler recipe
- It's like pie, but easier. I have a deep affinity for anything involving pie crust that doesn't actually require assembling a whole pie. Heck, I've even rolled pie crust with cinnamon-sugar to turn it into a dessert of its own! With this cobbler, you still get your juicy fruit filling (which in this case happens to be brown sugar-sweetened blueberries and peaches galore) minus most of the complexity that comes with assembling a perfect pie.
- It's adaptable! With it's star-spangled "crust" and red, white, and blue color scheme, this cobbler is perfect for a patriotic celebration like the Fourth of July. But on any other day, you can simply cut the dough into different shapes to suit the occasion of your choice.
- It can be made gluten free. A simple swap of flours makes this cobbler gluten free - great if you're trying to accommodate someone on a special diet!
Ingredients
Everything you'll need for this summer dessert can be purchased at Sprouts! They always have great seasonal produce (including bright blueberries and sweet white peaches in the summer months), and a wide variety of gluten-free baking ingredients. Here are a few things to know while you're shopping for this recipe:
- If you want to make this recipe gluten-free, use a gluten-free all-purpose flour blend that contains xanthan gum. One of my go-to brands that I can always find at Sprouts is Bob's Red Mill 1 to 1 Baking Flour.
- For a non gluten-free option, you can use half all-purpose flour and half whole wheat pastry flour. Or you can use exclusively all-purpose flour, but you may need to cut back on the water in the crust. Start with 2 ½ tablespoons, and add more if needed.
- I used white peaches for this cobbler, but yellow peaches will also work! There's no need to peel them unless you'd prefer doing so.
- If possible, use light or golden brown sugar in this recipe. We don't needed the richer, more molasses-heavy flavor of dark brown sugar here.
- You can make a simple egg wash to brush over the pie crust for a shinier appearance, or use a bit of milk or cream instead.
Instructions
If you've ever made a cobbler from scratch before, you'll know that the process is pretty straightforward. The main difference with this blueberry-peach cobbler is that instead of using a biscuit-style topping, it uses a pie crust dough. Here's what you'll do:
Prep the crust:
Step one - Combine dry ingredients with grated butter. In a large bowl, whisk together the dry ingredients for the crust: flour, brown sugar, and salt. Use the large-hole side of a grater to grate in the cold butter, and then toss it in gently with your hands until its coated and evenly dispersed.
Step two - Add ice water. Add 3 tablespoons of ice water to the mixture (or 2 ½, if using regular all-purpose flour only) and fold it in with a spatula to incorporate. A dough should start to form. Use your hands to finish kneading the dough together into a single ball, adding up to another ½ tablespoon of water (or 1 tablespoon for regular AP flour), as needed. The dough should be soft, but not too dry or sticky. When you're done, wrap it in plastic wrap and stick it in the refrigerator to chill for one hour.
1.- 2.
Step three - Roll and cut the dough. Prep a baking sheet by lining it with parchment, and lay out a second sheet of parchment for your rolling surface. Dust the second sheet generously with flour, place the chilled dough on top, and dust the dough with extra flour. Roll it out to about ¼" thick, and use a small star-shaped cookie cutter (mine is 2" wide) to cut out individual stars.
Step four - Repeat and chill. Carefully transfer the cut shapes to your parchment-lined baking sheet. Knead together any scraps and repeat step 3 to roll and cut the remaining dough into more stars. Keep going until all of the stars are cut. Move them to the freezer and chill them for another 30 minutes while you make the fruit filling.
Tip: If the dough starts to stick at any point during the rolling or cutting process, just pop it back in the refrigerator for about 10 minutes before continuing. Don't let it sit there any longer though, or it might become too cold to work with again.
Prep the blueberry-peach filling:
Step one - Toss together all ingredients. In a large mixing bowl, combine the blueberries, peaches, brown sugar, and cornstarch. Gently mix them together with a spoon or spatula until everything is evenly moistened and combined.
Assemble and bake:
Step one - Preheat oven and prep pie dish. Preheat your oven to 400ºF, with racks in the middle and bottom-third positions. Place a baking sheet on the lower rack to catch any overflowing juice while the cobbler bakes. Butter the bottom and sides of a 9" pie dish.
Step two - Glaze crust. Make a simple egg wash by whisking together an egg white and water in a small bowl. Brush this over your pie crust stars.
Step three - Assemble. Transfer the fruit filling to the pie dish in a nice flat layer. Gently place the stars on top, making sure they don't touch or overlap. Sprinkle the entire surface of the cobbler generously with demerara sugar.
Step four - Bake. Bake the cobbler in the preheated oven for 30-35 minutes. You'll know it's done when the filling is bubbling and the crust is golden-brown. Transfer it to a wire rack and let it cool briefly before serving.
Serving
As with crisps and crumbles, my recommendation is to always serve cobbler fresh, while it's still warm from the oven. This blueberry-peach cobbler is great on its own, but even better topped with freshly whipped cream, or a scoop of vanilla ice cream!
Recipe tips and FAQ
While I do suggest that you serve this cobbler shortly after baking it, you can prep certain parts of this recipe ahead of time. Make the pie crust as instructed and cut it into stars, and then freeze the stars on a parchment-lined baking street until you're ready to bake the cobbler. Move them to the refrigerator to chill slightly while preheating your oven.
You can also slice the peaches up to a day in advance, and toss them with the lemon juice used in the filling to prevent them from browning. Store in an airtight container in the refrigerator until you're ready to prep the filling.
Any leftovers should be transferred to an airtight container and refrigerated for up to 5 days. You can reheat individual portions in the microwave, for about 60 seconds, or until warm.
If you don't have access to a pie dish, you can also make this cobbler in a 9 inch oven-safe skillet or a 1-quart rectangular baking dish.
Yes! To make this recipe even easier, you can use pre-made pie crust. You'll want to use one that's sold as a sheet, rather than already shaped into a pan, so you can lay it out and cut it into shapes. If you're using pre-made dough, let it soften enough to unroll, and then jump straight to step 3 of the crust instructions for this recipe.
More recipes using summer fruit!
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Recipe Card
Brown Sugar Blueberry-Peach Cobbler {gluten-free option}
This sweet summer cobbler is filled with juicy blueberries and fresh peaches, and sweetened with rich brown sugar. It's topped with buttery, flaky pie crust stars, making it perfect for a patriotic occasion like July 4th, Memorial Day, or Labor Day. This cobbler can also easily be made gluten free!
- Prep Time: 40 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 30 minutes (up to 35)
- Total Time: 2 hours 40 minutes (up to 45)
- Yield: one 9" cobbler 1x
- Category: crisps, crumbles, and cobblers
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust
- 10 tablespoons (2 ⅝ ounces) flour*
- 1 tablespoon brown sugar, preferably light or golden
- generous ⅛ teaspoon salt
- 4 tablespoons (2 ounces) unsalted butter, cold
- 3 - 3 ½ tablespoons ice water
Blueberry-Peach Filling
- 2 cups (10 ounces) fresh blueberries
- 3 ¾ cup (1 lb 2 ¾ ounces) sliced white or yellow peaches
- ⅔ cup, packed (5 ounces) brown sugar, preferably light or golden
- 6 tablespoons (1 ¾ ounces) corn starch
- 1 ½ teaspoons freshly-squeezed lemon juice
Glaze**
- 1 egg white
- 1 tablespoon water
- demerara sugar, for sprinkling
Instructions
Crust
- Combine dry ingredients with grated butter: In a large bowl, whisk together your flour(s) of choice with brown sugar and salt. Use the large-hole side of a flat or box grater to grate in the butter. Gently toss in by hand until coated in flour and dispersed.
- Add ice water: Add 3 tablespoons ice water (or 2 ½, if using only regular all-purpose flour) and fold in with a spatula until a dough begins to form. Finish working dough together by hand, adding up to another ½ tablespoon ice water as needed to form a single ball of dough. It should be soft and neither dry nor sticky; be careful not to overwork. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Roll and cut: Line a baking tray with parchment paper. Lay out a separate, large sheet of parchment paper on a rolling surface and dust generously with flour. Lightly flour top surface of dough and roll out to ¼" thick. Use a small star cookie cutter (about 2" wide) to cut into individual star shapes.***
- Repeat and chill. Transfer the cut stars to the prepared baking sheet. Gently knead together leftover scraps, and repeat step three to roll and cut into more stars, continuing as needed until all dough has been used up. Chill cut dough in freezer for 30 minutes. Meanwhile, make the fruit filling.
Blueberry-Peach Filling
- Toss together all ingredients: Combine peaches, blueberries, brown sugar, corn starch, and lemon juice in a medium mixing bowl, and toss together until evenly combined, making sure the brown sugar and corn starch are fully incorporated.
Assemble and Bake
- Preheat oven and prep pie dish: Preheat oven to 350ºF, with oven racks in the middle and bottom-third positions. Place a baking tray on the lower rack to catch any juice that might drip from the cobbler while baking. Butter a 9" pie dish.
- Glaze crust: Whisk together egg white and water for glaze. Brush egg wash on chilled stars.
- Assemble: Transfer the fruit filling to the prepared pie dish in an even layer. Carefully arrange pie crust stars on top, leaving small gaps between each star.**** Sprinkle cobbler generously with demerara sugar.
- Bake: Bake in preheated oven for 30-35 minutes, until filling is bubbling and crust is golden. Serve warm or at room temperature, with vanilla bean ice cream or freshly whipped cream.
Notes
*Non gluten-free option: use half all-purpose flour and half whole wheat pastry flour. Or, use exclusively all-purpose flour, and cut back on the water in the crust if needed. Start with 2 ½ tablespoons, and add more if necessary.
For gluten-free option: Use a gluten-free all-purpose flour blend that contains xanthan gum, such as Bob's Red Mill 1 to 1 Baking Flour.
If measuring flour by volume, be sure to measure it correctly using the spoon-and-level method.
**Cream or milk can also be used in place of the egg wash for glazing the pie crust.
***If the dough starts to stick to your rolling surface or fall apart at any point, place it back in the refrigerator to chill for 10 minutes (but no longer!), and then try again.
****Extra dough stars can be sprinkled with demerara sugar and baked on a parchment-lined baking sheet at 400ºF for 25-30 minutes, until golden.
Make ahead: Certain parts of this recipe can be prepped ahead of time. Make the pie crust as instructed and cut it into stars, and then freeze the stars on a parchment-lined baking street until you're ready to bake the cobbler. Move them to the refrigerator to chill slightly while preheating your oven.
You can also slice the peaches up to a day in advance, and toss them with the lemon juice used in the filling to prevent them from browning. Store in an airtight container in the refrigerator until you're ready to prep the filling.
Storing and Reheating: Cobbler is best served fresh, but leftovers can be covered in plastic wrap and refrigerated for up to 5 days. Reheat individual servings in the microwave for about 60 seconds before serving.
This is an update version of a recipe that first appeared on Bright-Eyed Baker in 2015. Updates include new images and text, as well as tips for ingredient substitutions, including how to make this recipe gluten-free.
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Sandra
Growing up, we always made cobblers. My mom and grandmother were good at this. They are so good with ice cream as you suggested. My mouth is now watering! Thanks for sharing yours. It's so pretty with the pastry stars on top!
Katherine
Blueberries and peaches are a match made in heaven in this gorgeous cobbler!
Lauren
Peach and blueberry is such a classic combination - great recipe!
Jac
MMMM this cobbler is on our menu tonight and I can't wait! The pastry stars are a great impressive touch :)
Claire
Woah! This looks SO good!
Beth
Yummy! This looks so delicious and very flavorful! We love using fresh fruits for our cobbler! So excited to make this again!
Jennifer @ Seasons and Suppers
Stunning dessert and I can only imagine off the charts delicious :)
alexandra
Thanks so much Jennifer!
Ashley
This is so festive! I love when I'm accidentally on top of holidays too! :)
alexandra
Right?! ;) Thanks Ashley!