Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Peach Blueberry Cornmeal Cobbler

Servings: 6 to 8

When summer fruit is at its peak, I like to make this cobbler. It’s all about the fruit, so add no other spices or flavorings but the butter and sugar. (However, if your fruit isn’t at its best, go ahead and boost the flavor with some finely grated lemon zest, or ground ginger or cinnamon.) Serve the cobbler warm with your favorite ice cream.


For the filling

  • 3 Tbs. (1-1/2 oz.) unsalted butter
  • 3 Tbs. granulated sugar, more to taste
  • 3 cups large ripe peaches, sliced into 1/2-inch-thick wedges
  • 3 cups ripe blueberries

For the topping

  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 4 Tbs. (2 oz.) cold butter, cut into 1/2-inch cubes
  • 1-1/4 cups heavy cream, plus up to 1/4 cup more as needed
  • 1 Tbs. turbinado sugar

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 70
  • Sodium (mg): 490
  • Carbohydrates (g): 50
  • Fiber (g): 3
  • Sugar (g): 22
  • Protein (g): 5


Make the filling

Position a rack in the center of the oven, and heat oven to 375°F. Melt the butter in a large skillet over medium heat. Add the sugar and fruit, and continue to cook, stirring often, until sugar is dissolved and juices appear in skillet. Increase heat to medium-high, and cook, stirring occasionally, until fruit begins to break down and the juices begin to thicken, 5 to 6 minutes. Remove from heat.

Make the topping

Combine the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt in a food processor, and pulse to mix. Add the butter, and pulse until the mixture resembles coarse meal, about 30 pulses.

Transfer flour mixture to a medium bowl, add the cream, and mix with a fork. If the dough seems dry after mixing, add more cream, a tablespoon or two at a time, until the dough is soft and moist.

Taste the fruit filling, and add another tablespoon of granulated sugar if you think it needs it. Transfer the fruit to a 9-inch baking dish. Put the dish on a rimmed baking sheet to catch any spills. Spoon the dough over the fruit; it should cover all of it, but no worries if it doesn’t. Sprinkle with turbinado sugar.

Bake until the fruit is bubbling, the topping is golden, and a toothpick inserted in the center comes out clean, 45 to 55 minutes. If the topping begins to brown too quickly, cover lightly with foil. Let cool briefly, and serve warm.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial