Peach & Blueberry Cobbler

By Trace Barnett

A golden, buttery “cup cobbler” made the old-fashioned Southern way—equal parts simplicity and soul. Fresh peaches, plump blueberries, and that tender, caramelized crust baked right in a cast iron skillet? This is summer in a spoon.

Recipe

Peach & Blueberry Cobbler

Prep Time: 15 minutes
Cook Time: 45 – 50 minutes
Total Time: ~1 hour
Servings: 6 – 8

In the South, we don’t just make cobbler—we celebrate it. Cobbler is the dessert that shows up to Sunday supper, sings backup at the church potluck, and steals the show at family reunions. It’s forgiving, unfussy, and always welcome. And if it’s baked in a cast iron skillet? Even better. The edges get delightfully crisp, the fruit bubbles up sweet and syrupy, and it brings a bit of porch-swing nostalgia to the table.

The “cup” cobbler method is a true Southern classic—no rolling pins, no fancy crusts, just equal parts flour, sugar, and milk poured over melted butter, then topped with fruit. Magic.

INGREDIENTS

For the Fruit:

4 cups fresh peaches, peeled and sliced (about 4 large peaches)
1 cup fresh blueberries
½ cup sugar
1 teaspoon lemon juice
¼ teaspoon cinnamon (optional)

For the Batter:

1 stick (½ cup) unsalted butter
1 cup self-rising flour
1 cup sugar
1 cup whole milk
½ teaspoon vanilla extract (optional)

INSTRUCTIONS

Preheat the oven to 350°F. Place the stick of butter in a 10-inch cast iron skillet and set it in the oven to melt as it preheats. (Keep an eye on it—you want melted, not browned.)
Prepare the fruit: In a mixing bowl, combine sliced peaches, blueberries, ½ cup sugar, lemon juice, and cinnamon if using. Let it sit while you mix the batter.

Make the batter: In another bowl, whisk together the self-rising flour, sugar, and milk until smooth. Stir in vanilla, if using.

Assemble the cobbler: Carefully remove the hot skillet from the oven. Pour the batter directly into the melted butter—do not stir. Spoon the fruit and its juices evenly over the top. Again, do not stir. The batter will rise up and surround the fruit as it bakes.

Bake for 45–50 minutes, or until the top is golden brown and crisp around the edges.

Cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Garden Party Tip: No self-rising flour? Make your own by whisking together 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.

Make It Your Own: Swap in blackberries, strawberries, or even cherries for the blueberries, depending on what’s growing in your garden—or what’s calling your name at the farmers market.

Alternative Recipe

Canned Peach & Blueberry “CUP COBBLER” (9×13 version)

Prep Time: 15 minutes
Cook Time: 45 – 50 minutes
Total Time: ~1 hour
Servings: 10 – 12

INGREDIENTS

For the Fruit:

2 (15-ounce) cans sliced peaches in juice (not syrup), drained with ½ cup juice reserved
1½ cups blueberries (fresh or frozen; no need to thaw)
½ cup sugar
½ teaspoon cinnamon
1 teaspoon lemon juice

For the Batter:

1 stick (½ cup) unsalted butter
1½ cups self-rising flour
1½ cups sugar
1½ cups whole milk
1 teaspoon vanilla extract (optional)

INSTRUCTIONS

Preheat the oven to 350°F. Place the stick of butter in a 9×13-inch baking dish and slide it into the oven to melt as it preheats. (Check after 5–7 minutes and remove once melted.)
Prepare the fruit:

In a large bowl, toss together drained peaches, blueberries, ½ cup sugar, cinnamon, lemon juice, and the ½ cup reserved peach juice. Set aside.

Make the batter:

In another bowl, whisk together the self-rising flour, sugar, and milk until just combined. Stir in vanilla, if using.

Assemble the cobbler:

Pour the batter evenly over the melted butter in the pan—do not stir. Spoon the fruit mixture over the batter. Again, do not stir. Let the magic happen in the oven.