Brown Sugar Blueberry-Peach Cobbler

Brown Sugar Blueberry-Peach Cobbler - A juicy mixture of seasonal fruit sweetened with brown sugar and topped with flaky, buttery, pie crust stars for a patriotic twist. |

A juicy mixture of seasonal fruit sweetened with brown sugar and topped with flaky, buttery, pie crust stars for a patriotic twist.

  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: one 9 1/4" cobbler 1x




  • 1 3/8 ounces (5 tablespoons) all-purpose flour
  • 1 3/8 ounces (5 tablespoons) whole wheat pastry flour
  • 1 tablespoon brown sugar
  • generous 1/8 teaspoon salt
  • 2 ounces (1/4 cup or 4 tablespoons) unsalted butter, frozen
  • 33 1/2 tablespoons ice water

Blueberry-Peach Filling

  • 10 ounces (2 cups) blueberries
  • 1 lb 2 3/4 ounces (3 3/4 cup) sliced yellow peaches
  • 5 ounces (2/3 cup packed) brown sugar
  • 1 3/4 ounces (6 tablespoons) corn starch


  • 1 egg white
  • 1 tablespoon water
  • demerara sugar, for sprinkling



  1. In a large bowl, whisk together the flours, brown sugar, and salt. Use the large-hole side of a box grater to grate in the butter. Toss in until coated in flour and dispersed. Add 3 tablespoons ice water and fold in with a spatula until a dough begins to form. Finish working dough together by hand, adding up to another 1/2 tablespoon ice water as needed; dough should be soft and neither dry nor sticky. Wrap dough in plastic wrap and refrigerate for 1 hour.
  2. 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. Dust top surface of dough and roll out to 1/4″ thick.
  3. Use a small star cookie cutter to cut star shapes from dough and transfer to prepared baking sheet. Gently knead together scraps, roll out again, and cut into stars, repeating as needed until dough has been used up. Chill cut dough in freezer for 30 minutes.
  4. Meanwhile, preheat oven to 400ºF and grease a 9 1/2″ pie dish with nonstick spray.

Blueberry-Peach Filling

  1. Combine peaches, blueberries, brown sugar, and cornstarch in a bowl and toss together until brown sugar and cornstarch are fully incorporated. Transfer mixture to prepared dish.

Glazing and Baking

  1. Whisk together egg white and water for glaze. Brush egg wash on chilled stars and arrange over fruit filling, leaving any extra pieces of dough on baking tray to bake separately.* Sprinkle cobbler generously with demerara sugar.
  2. 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 for even more of a treat!).


*Extra dough stars can also be sprinkled with demerara sugar and baked in a 400ºF oven for 25-30 minutes, until golden. Note that you could easily put more dough on your cobbler than I did if you choose to overlap the stars .