This easy fruit cobbler is filled with juicy summer blueberries and peaches, and topped with flaky pie crust. It can also be made gluten-free!

Start by making the pie crust, whisking together flour, brown sugar, and salt in a large bowl. Then, grate in cold butter, and toss it into the mixture.

Add ice water and knead the dough together into a ball. Wrap it in plastic wrap and refrigerate it for one hour.

Roll the chilled dough out on a floured sheet of parchment so that it's about 1/4" thick. Use a small cookie cutter to cut the dough into individual pieces.

Transfer the cut pie crust to a parchment-lined baking sheet. Chill for another 30 minutes while prepping the fruit filling for the cobbler.

Make the filling by tossing together sliced peaches, blueberries, brown sugar, and corn starch in a large bowl.

Before baking, brush the pie crust with an egg wash made from a combination of egg white and water. This will help the cobbler topping brown as it bakes.

Transfer the fruit filling to a buttered pie dish, and top with pie crust. Sprinkle the top of the cobbler with coarse sugar before baking.

Bake your cobbler at 350ºF for 30-35 minute, until the crust on top is golden and the fruit filling is bubbling.

Serve warm with a scoop of vanilla ice cream! This cobbler makes a great dessert for cookout, barbecues, and other summer gatherings.

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