Recipes » Dessert Recipes » Peach Blueberry Basil Cobbler

Peach Blueberry Basil Cobbler

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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

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


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

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.)

❗ 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.

🧾 More Recipes You’ll Like


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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 Save
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.
  • For frozen peaches and/or blueberries, thaw and drain very well before using them in the recipe. 
  • 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.
  • 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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42 Comments

  1. I am all about cooked fruit…I just love it – adding in basil to your dessert?? I totally dig that!

  2. Fresh herbs is one of the many reasons that I love summertime cooking! Basil is so versatile and is always wonderful with fruit, and you’ve shown that beautifully here!

    1. Yes, I do think basil is one of the most versatile of all fresh herbs. Just as nice with fruit as it is in a tomato sauce or tossed into a salad.

  3. Welcome back Lana! Hope you are feeling better and healing fast. Love basil in a sweet dish and it’s absolutely brilliant in a cobbler!

  4. This cobbler is just summer perfection! Peach and blueberry is a great combination I’ve never had but can’t wait to try!

  5. Well, now that you are feeling better, I fully expect you to just come on down to my house and make this for me. Bring basil. I did not grow any, because it is so hot that it would probably spontaneously combust here.

    I have always loved that picture of Munnie. From all of the family accounts, she was a pistol. And, the spoon is reported to be of “coin silver” meaning that coins were melted and poured to create the item.

    It’s great that you are rolling again.

    Miss P

    1. I understand that there were originally 12 of those spoons. I’m not sure how many survived, but they are owned by other family members. I’m just honored to be the caretaker of this particular one :-)

  6. So glad you’re feeling better Lana! Love the hit of basil on top of this classic summertime dessert!

  7. Look at all that delicious looking fruit in there. I am glad you are feeling better and getting back in the groove again. Good to see your recipes too.

  8. There is so much that I love about this recipe — Basil is my favorite herb, and the idea of having a warm bit of this with some vanilla ice cream sounds amazing. Great recipe!

    1. Warm fruit desserts with cold ice cream are just about my favorite thing! The basil just adds that little something special :-)

  9. I love the idea of using fresh basil in fruit desserts – what a beautiful summer idea!

  10. So glad you’re back Lana! I actually did notice that awesome spoon…and how cool that it has so much history behind it – love that. This cobbler looks absolutely amazing, I love the addition of basil!

    1. Thanks for the welcome back, Heather. That spoon – anyone else would take one look at it and toss it, I’m sure, but it means the world to me. It has been handed down through my family for some 150 years or so and I’m the current caretaker.

  11. I am loving the seasonal fruit in this! Especially the added basil! I also LOVE how you incorporated some family mementos in the pic! How cool!

    1. Thanks Amanda. We’ve had really nice, sweet peaches this year and I just couldn’t resist including them in this cobbler.

  12. Peach and berry desserts are some of the best of summer’s delights! And adding a bit of basil just adds to the delicious flavor profile!! I’ll have mine with a scoop of vanilla!

    1. Me, too, Liz! That scoop of cold vanilla with the warmth of the fruit in the cobbler – one of summer’s delights!

  13. I would not have thought to add basil to a cobbler! I bet it’s delicious. And I love the spoon :)

    1. The basil adds a really different, very delicious flavor with the sweet fruit. And I love the spoon, too :-)

  14. A big huge welcome back to our group! I hope you’re recovering nicely from your surgery. Cobblers are such a favorite of mine that I make savory cobblers too. I love the addition of the basil – perfect!!

    1. Thanks for the warm welcome back, Susan! You know, I’ve never made a savory cobbler but I’m thinking a tomato cobbler with basil and some kind of cheese would be excellent. Gonna put that on my to-try list!

    1. Terry – I’m think I’m losing it! How could I forget to include the recipe! Someone else pointed it out and I quickly added the printable recipe to the post. Please let me know if you have any problem printing it. My apologies!

  15. So pleased for you that your pain and discomfort are now behind you.
    I have never made a cobbler before but shall try this as I like peaches and my husband likes blueberries.
    Thank you for a delicious looking recipe.
    Deirdre

    1. Thanks Deirdre! Cobblers are one of the easiest kinds of desserts to make. Hope you and your husband enjoy it!

  16. First of all, “Welcome back!!” So glad that you’re out of pain and back in the kitchen!

    I love this batter type of cobbler. So easy and so perfect! Herbs and fruit are wonderful together, and I imagine this dessert just sings when you take a bite!