Peach Blueberry Basil Cobbler Recipe

Name: Peach Blueberry Basil Cobbler
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
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

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

Prep Time 30 minutes

Cook Time 45 minutes

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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.

💗 Why We Love This Recipe

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

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

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

(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.)

❗ Recipe Success Tips

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 and Reheating

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.

❓ Questions About Peach Blueberry Cobbler

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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Leave a rating below in the comments and let me know how you liked it!

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