Recipes » Dessert Recipes » Peach Blueberry Basil Cobbler

Peach Blueberry Basil Cobbler

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5 from 4 votes
This peach blueberry basil cobbler takes advantage of two of my favorite fresh fruits with the addition of basil for an out of the ordinary dessert.
Prep Time 30 minutes
Cook Time 45 minutes

This easy, made from scratch Peach Blueberry Basil Cobbler takes advantage of two of my favorite fresh fruits along with a little fresh basil for an out of the ordinary dessert.

Our stores are starting to get this summer’s fresh peach crop in stock, so I picked up a few to make one of our favorite desserts — my Peach Blueberry Basil Cobbler. Not only are the fresh peaches and blueberries wonderful complementary flavors, the basil adds an additional, very unexpected, layer that takes a humble cobbled dessert to something much more interesting.

A serving of peach blueberry basil cobbler in a bowl with ice cream.

I absolutely love fresh herbs. I’ve planted an herb garden for years and years.

Some years it’s just a few pots on the back deck and other years it’s a full-blown plot of land. This year we opted for the few pots on the back deck.

Those few pots have supplied us with more basil, dill, oregano, marjoram, and thyme than we could ever possibly use. Time to freeze some for the winter!

One of my favorite ways to use herbs is in desserts, especially fruit desserts. I often make a freeform Apricot Thyme Galette or a delicious Pineapple Blueberry Basil Galette. Both great examples of combining herbs with fruit.

I hope you’ll try this peach blueberry cobbler with basil and be inspired to use fresh herbs in your desserts as well.


  • It combines fruit with herbs in an unusual and delicious way!
  • Easy to mix up and pop in the oven.
  • Peach and blueberry are a classic flavor combination.

Ingredients You’ll Need

  • Peaches and blueberries
  • Sugar
  • Butter
  • Flour
  • Baking powder
  • Milk
  • Vanilla
  • Basil

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Peach Blueberry Basil Cobbler

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prepare the Fruit

Peaches and blueberries in a mixing bowl.
STEP 1.

STEP 1. Peel and slice the peaches. Place the peach slices and blueberries in a bowl and sprinkle over 1/4 cup of sugar (or more depending on how sweet the fruit is). I personally prefer mine less sweet. You can adjust the sugar to your own preference.

Mix gently to distribute the sugar. Set the bowl aside and allow the fruit to sit for approximately 30 minutes.

Melt the Butter and Mix the Batter

STEP 2. Preheat the oven to 350 degrees.

Melted butter in a 9x13 baking dish.
STEP 3.

STEP 3. Melt the butter either in a small saucepan over low heat or in the microwave. Pour the melted butter into the bottom of a 9 x 13-inch baking dish or pan.

Whisking wet ingredients into dry ingredients in a mixing bowl.
STEP 4.

STEP 4. In a medium bowl, combine the flour, baking powder, salt, and remaining 1/4 cup sugar. Whisk in the milk and vanilla until well combined.

Pouring batter over melted butter.
STEP 5.

STEP 5. Pour the batter evenly over the melted butter but do not stir it together.

Add the Fruit over the Batter

Adding fresh basil to fruit in a bowl.
STEP 6.

STEP 6. Stir the basil into the fruit mixture.

Adding fruit and basil to top of batter mixture.
STEP 7.

STEP 7. Pour the sweetened fruit and basil mixture over the butter. Do not stir together.

Bake the Cobbler

Finished cobbler on a cooling rack.
STEP 8.

STEP 8. Bake for 40 to 45 minutes or until the crust is brown and fruit is bubbly. 

STEP 9. Remove the cobbler from the oven and allow it to cool for approximately 15 minutes.

Serve with Ice Cream

A serving of peach blueberry basil cobbler in a bowl with ice cream.
Pin This Recipe for Later

Serve warm with a scoop of vanilla ice cream and additional basil for garnish.

Lucy Frances Griffin Matthews

(Personal note – you may have noticed the beaten and battered spoon in the photo above. That spoon belonged to my many-times-great-grandmother, Lucy Frances “Munnie” Griffin Matthews (pictured left), who was born in 1853. I just love that spoon and wouldn’t trade it for a dozen brand new ones.)

Tips for Success

  • It’s important to taste the fruit before adding the sugar. I recommend 1/4 cup sugar if the fruit is nicely ripe and sweet. You may feel you need a little more sugar to sweeten your fruit.
  • If the fruit seems very juicy after sitting with the sugar for 30 minutes, toss it with two teaspoons of cornstarch to ensure that the cobbler isn’t too juicy when baked.
  • Place the baking dish with the cobbler on a baking sheet to make sure nothing bubbles out into the oven while cooking.

Storage

Store any leftovers covered in the refrigerator for up to three days. Reheat in the oven or microwave. To freeze cooked cobbler, wrap it closely in plastic wrap first followed by a layer of aluminum foil. Place the wrapped cobbler in a resealable freezer storage bag and freeze for 6-8 months. Thaw the cobbler in the refrigerator overnight before reheating and serving.

FAQs

Can I use frozen peaches and blueberries in the recipe?

You can use frozen peaches and/or blueberries in your cobbler. You’ll need to thaw them and drain them very well before using them in the recipe.

Do I have to peel the peaches or can I leave the skin on?

The skin of a peach is completely edible and you can leave the skin on for a cobbler if you like. They skins will become very tender during cooking. However, my personal preference is to peel the peaches before use.

Why is my cobbler runny?

A runny cobbler is usually the result of the fruit being too juicy. Check your fruit after the first step where it sits with the sugar for 30 minutes. If there seems to be a large amount of liquid in the bottom of the bowl, you can add two teaspoons of cornstarch and toss it gently with the fruit. That should cause the juice to thicken during cooking.

How do I know when the cobbler is done?

The cobbler is done when the batter has puffed up and is a golden brown on top. If you’re in doubt, you can use a kitchen thermometer to check. The internal temperature in the center of the cobbler should be 200 degrees F when it’s done.

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Recipe

Peach Blueberry Basil Cobbler

This peach blueberry basil cobbler takes advantage of two of my favorite fresh fruits with the addition of basil for an out of the ordinary dessert.
5 from 4 votes
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 192kcal
Author: Lana Stuart

Ingredients

  • 1 ½ cups fresh or frozen peach slices
  • 1 ½ cups fresh or frozen blueberries
  • ½ cup sugar divided (more depending on sweetness of fruit)
  • ½ cup butter (1 stick)
  • 1 ½ cups all-purpose flour
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 1 teaspoon vanilla
  • 2 tablespoons fresh basil cut in chiffonade
  • Vanilla ice cream for serving
  • Additional basil for garnish

Instructions

  • Peel and slice the peaches. Place the peach slices and blueberries in a bowl and sprinkle with 1/4 cup sugar (or more depending on how sweet the fruit is). Mix gently to distribute the sugar and allow to sit for approximately 30 minutes.
  • Preheat the oven to 350 degrees.
  • Melt the butter either in a small saucepan over low heat or in the microwave. Pour the melted butter into the bottom of a 9 x 13-inch baking dish or pan.
  • In a medium bowl, combine the flour, baking powder, salt, and remaining 1/4 cup sugar. Whisk in the milk and vanilla.
  • Pour the batter evenly over the melted butter but do not stir.
  • Stir the basil into the fruit mixture.
  • Pour the sweetened fruit and basil mixture over the butter. Do not stir together.
  • Bake for 40 to 45 minutes or until crust is brown and fruit is bubbly.
  • Remove from oven and allow to cool for approximately 15 minutes.
  • Serve warm with a scoop of vanilla ice cream and additional basil.

Notes

Note: vanilla ice cream is not included in the nutrition calculation.
  • Can I use frozen peaches? You can use frozen peaches and/or blueberries in your cobbler. You’ll need to thaw them and drain them very well before using them in the recipe.
  • Do I have to peel the peaches or can I leave the skin on? The skin of a peach is completely edible and you can leave the skin on for a cobbler if you like. They skins will become very tender during cooking. However, my personal preference is to peel the peaches before use.
  • Why is my cobbler runny? A runny cobbler is usually the result of the fruit being too juicy. Check your fruit after the first step where it sits with the sugar for 30 minutes. If there seems to be a large amount of liquid in the bottom of the bowl, you can add two teaspoons of cornstarch and toss it gently with the fruit. That should cause the juice to thicken during cooking.
Tips for Success
  • It’s important to taste the fruit before adding the sugar. I recommend ¼ cup sugar if the fruit is nicely ripe and sweet. You may feel you need a little more sugar to sweeten your fruit.
  • If the fruit seems very juicy after sitting with the sugar for 30 minutes, toss it with two teaspoons of cornstarch to ensure that the cobbler isn’t too juicy when baked.
  • Place the baking dish with the cobbler on a baking sheet to make sure nothing bubbles out into the oven while cooking.
Storage
  • Store any leftovers covered in the refrigerator for up to three days. Reheat in the oven or microwave. To freeze cooked cobbler, wrap it closely in plastic wrap first followed by a layer of aluminum foil. Place the wrapped cobbler in a resealable freezer storage bag and freeze for 6-8 months. Thaw the cobbler in the refrigerator overnight before reheating and serving.

Nutrition Information

Serving: 1 | Calories: 192kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 255mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Recipe Rating




42 Comments

  1. 5 stars
    This cobbler is delicious! The basil is an added plus. Used frozen fruit & added sugar. Perfection! Absolutely serve with ice cream or even whip cream

  2. Not only sounds wonderful but I just love the colors of the finished dessert; eye appeal is so important! Glad you’re back…hope you are feeling better every single day!