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.
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.
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Why We Like 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, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
How to Make Peach Blueberry Basil Cobbler
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
STEP 1. Peel and slice the peaches. Place the peach slices and blueberries in a bowl and sprinkle over ¼ 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.
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.
STEP 4. In a medium bowl, combine the flour, baking powder, salt, and remaining ¼ cup sugar. Whisk in the milk and vanilla until well combined.
STEP 5. Pour the batter evenly over the melted butter but do not stir it together.
Add the Fruit over the Batter
STEP 6. Stir the basil into the fruit mixture.
STEP 7. Pour the sweetened fruit and basil mixture over the butter. Do not stir together.
Bake the Cobbler
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.)
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.
FAQs
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.
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.
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.
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.
You May Also Like ...
You May Also Like ...- Strawberry Cobbler
- Easy Southern Blackberry Cobbler
- Banana Bread Cobbler
- Mixed Berry Cobbler
- Gingerbread Apple Cobbler
- Apple Patchwork Cobbler
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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📖 Recipe
Peach Blueberry Basil Cobbler
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 ¼ 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 ¼ 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
- 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.
- 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.
- 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
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.
Colleen (Souffle Bombay) says
I am all about cooked fruit...I just love it - adding in basil to your dessert?? I totally dig that!
Cookin Canuck says
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!
Lana Stuart says
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.
Ansh says
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!
Lana Stuart says
Thanks for the welcome, Ansh! I agree - basil in a sweet dish is unexpectedly delicious!
Paula - bell'alimento says
That spoon this cobbler. Swoon. Welcome back Lana!
Lana Stuart says
Thanks a million, Paula!
Angie says
This cobbler is just summer perfection! Peach and blueberry is a great combination I've never had but can't wait to try!
Lana Stuart says
Peach and blueberry is a great combination! I hope you'll try it soon, Angie.
Miss P says
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
Lana Stuart says
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 :-)
Martha @ A Family Feast says
So glad you're feeling better Lana! Love the hit of basil on top of this classic summertime dessert!
Lana Stuart says
Thanks so much, Martha. It's good to be better and back in the kitchen!
Ginny McMeans says
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.
Lana Stuart says
Thanks so much for your good wishes, Ginny! Glad to be back.
Sarah Walker Caron (Sarah's Cucina Bella) says
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!
Lana Stuart says
Warm fruit desserts with cold ice cream are just about my favorite thing! The basil just adds that little something special :-)
Jeanette | Jeanette's Healthy Living says
I love the idea of using fresh basil in fruit desserts - what a beautiful summer idea!
Lana Stuart says
Thank you, Jeanette.