Blueberry Peach Cobbler


4.6 of 5 (31)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 172.6
  • Total Fat: 5.8 g
  • Cholesterol: 15.6 mg
  • Sodium: 73.5 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.6 g

View full nutritional breakdown of Blueberry Peach Cobbler calories by ingredient
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Delicious, warm dessert Delicious, warm dessert
Number of Servings: 16


    For the batter:
    1 stick of butter, unsalted
    1 cup flour, all-purpose, white
    1 cup of granulated sugar
    1 cup of milk (recipe is calculated with 1% milk)
    2 tsp baking powder

    The berry mixture:
    1 pint (2 cups) of blueberries
    1 pint (2 cups) of peaches

    1/4 cup granulated sugar to sprinkle atop the baked 'crust'.


In a 9"x13" pan, melt the stick of butter in the (preheating) oven.

In a mixing bowl, combine:
1 cup sugar
1 cup flour
1 cup milk
2 tsp baking powder.
Pour this batter mixture atop the melted butter.

Onto that mixture, gently pour the 2 cups of blueberries and the 2 cups of peaches.

Bake at 400 degrees for about 20 minutes, then sprinkle about 1/4 cup of sugar atop the cobbler. Bake another 10 minutes.

Adding the sugar at the end will 'crystalize' the crust, so it's not 'soggy'.

Recipe is for 16 servings in the 9"x13" pan.

Number of Servings: 16

Recipe submitted by SparkPeople user ULVUND50.


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Member Ratings For This Recipe

  • Very Good
    3 of 3 people found this review helpful
    Love it...especially because no crust is required.!will add to my cookbook...when I made this, I cut ingredients in 1/2 and used an 8"x8" pyrex dish...Since I am alone most of time..16 servings seemed like too much...really good! - 6/30/11

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  • Very Good
    2 of 2 people found this review helpful
    This hit the spot! I used skim milk and halved the butter (1/4 cup) and sugar (1/2 cup), and *didn't* sprinkle on the last 1/4 cup of sugar; did a quick calculation and an 8th piece ends up being only 30 cals more than a 16th! Thanks for sharing, this is in the recipe arsenal for good now! - 7/21/10

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  • Incredible!
    2 of 2 people found this review helpful
    This was very good. I didn't use blueberries. I only used peaches. I also substituted white flour for whole wheat flour and it was VERY good. - 11/17/08

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  • 1 of 1 people found this review helpful
    I used wheat flour, fat free milk, half sugar half splenda, some nutmeg and cinnamon and 2 cups black raspberries and 2 cups of red raspberries - freshed picked this morning. So simple and quick. It's baking now. Smells so good. Can't wait to try it. - 6/25/11

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  • Very Good
    1 of 1 people found this review helpful
    I modified the recipe and used 1/2 stick butter, whole wheat flour and splenda to cut the calories in 1/2. It was super easy to make and very tasty. Next time will try without the peaches and may use other fruits. - 6/15/09

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  • So very good and so easy to make.! Enjoy, great in the summer with fresh fruit!! - 7/2/14

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  • It was yummy! And so quick. The only thing is there is no way I can make 16 servings out of this so hopefully I can reduce cals by using only half a stick of butter. Will try other fruits as well. - 7/28/13

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  • I have a new favorite! I cut it in half for an 8x8 pan also, but should have kept a closer eye on it. After 16 minutes the crust had already formed...but it didn't need more sugar on top to make a crust. - 3/10/13

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  • We got fresh and local blueberries and peaches at our farmer's market and when I saw this recipe I knew we had to try it. We halved the recipe and used an 8x8 dish as recommended by AMP1940. AMAZING. I can't wait to experiment with differnt berries. - 7/15/12

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  • great taste. I used regular oats instead of flour and half cup sugar with 1/4 cup xylitol instead of 1 cup sugar and turned out fine as far as sweetness goes. - 9/11/11

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  • I have been making this for years, except I don't sprinkle sugar on the top. One of my favorite variations is to use tart red cheeries. My grandmother used to have a couple trees of them and we used those when we first started using this recipe. I use whatever fruit I have on hand at the time. - 7/10/11

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  • Excellent! Used Splenda in the batter and added cinnamon and nutmeg and a bit of vanilla. Used all blueberries. I believe you could probably cut the butter in half to save calories. I did use the sugar on top for the added "crisp" but used only half. It was plenty. It's a keeper. - 6/13/11

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  • I made the version as instructed and a version with whole wheat flour, splenda, and reduced calorie butter. Both were a hit. I accidentally put too much baking powder in the the regular version and people really liked the doughy consistency - though the low calorie version was much prettier. - 4/28/11

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  • yeap!!!this I will bake again!! - 4/9/11

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  • This was exactly what my sweet tooth needed! I used frozen blueberries and some fresh peaches that were overripe. I would cut the sugar the next time I make this, and I WILL make it again! - 8/22/10

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  • I substituted raspberries. Next time I think I may use less sugar. It's a dangerously easy recipe - a definite keeper. :-) - 8/21/10

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  • WOW!! - 6/10/09

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  • sounds yummy can't wait to make it! - 4/30/09

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  • It was a great recipe, I did add a little cinnamon, nutmeg and vanilla extract for taste. Other than that..... YUMMY!!
    Thanks - 11/21/08

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  • Have made it many times, it is so yummy and quick to make. - 10/6/08

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  • I substituted blackberries for the blueberries and peaches, and it still turned out very well. I also used nonfat milk instead of 1%. Be careful pouring the batter into the hot butter, however -- it splattered something awful! Hubby Dearest loved it -- said it's a real keeper! - 10/3/08

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  • This was really good and easy to prepare, too. You need fresh blueberries and peaches, so it's pretty much a seasonal dessert. I will make it again but will try cutting back on the amount of butter, use skim milk, and Splenda to make it more diet friendly. - 8/14/08

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  • sound like a winner
    aking - 8/14/08

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  • We made this for Thanksgiving and everybody loved it!. It was easy to make, too. - 11/23/07

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