Blueberry-Peach Cobbler

Blueberry-Peach Cobbler

Store-bought piecrust is an easy way to add a “pie” look to any cobbler. 

Blueberry-Peach Cobbler
Makes 8 servings.
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  1. 12 cups peeled and sliced fresh peaches
  2. 3 cups fresh blueberries
  3. 1 cup granulated sugar
  4. 2 tablespoons fresh lemon juice
  5. 1⁄4 cup cornstarch
  6. 1 (14.1-ounce) package refrigerated piecrusts
  7. 1 large egg, lightly beaten
  8. 1 tablespoon turbinado sugar
  1. Preheat oven to 350°. In a large bowl, combine peaches, blueberries, granulated sugar, and lemon juice. Let stand for at least 10 minutes.
  2. Drain fruit mixture in a colander; discard liquid. Transfer to a large bowl; stir in cornstarch. Spoon mixture into 13x9-inch baking dish.
  3. On a lightly floured surface, unroll one piecrust. Lightly brush with water; top with second piecrust. Roll to 1⁄4 inch thick. Cut dough into 11⁄4-inch-wide strips. Arrange over filling in a lattice design. Trim excess dough extending past edges of dish. Brush lattice with beaten egg, and sprinkle with turbinado sugar.
  4. Bake until top is golden brown and filling is bubbly, 45 to 50 minutes. (Loosely cover with foil to prevent excess browning, if necessary.)
Taste of the South


    • Hi Brian! You can sprinkle a bit of regular granulated sugar on top, or just leave that step out! The turbinado sugar has larger granules that add a bit of crunch, but it won’t change the flavor of the cobbler. Enjoy!

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