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!
*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 1/2 tablespoons, and add more if necessary.
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.