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6 ramekins of homemade berry cobbler on a tray in a sunny room

Homemade Blueberry Peach Cobbler

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  • Author: The Teatime Baker
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 - 6oz servings 1x
  • Category: Breakfast


Tart and sweet come together in this Homemade Blueberry Peach Cobbler. Juicy fruit topped with soft biscuits is a delicious midwinter breakfast!


  • 1 can (29 oz) peaches in juice not syrup
  • 1 cup (165 g) fresh blueberries (see notes for using frozen berries)
  • 1/2 cup (80 g) packed dark brown sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • zest of one lemon
  • 11/2 cups (230 g) unbleached white flour
  • 1/2 cup (50 g) old-fashioned rolled oats
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp (25 g) dark brown sugar
  • 1/3 cup (90 ml) canola oil
  • 1 cup (240 ml) milk


  1. Pre-heat oven to 350 F (175 C) and place your ramekins on a rimmed baking sheet.
  2. In a medium bowl stir together the peaches (with the juice), blueberries, brown sugar, vanilla, cinnamon and lemon zest.
  3. Divide into your ramekins. I used 6 oz and made 6.
  4. In a separate bowl mix the flour, oats, baking powder, salt and brown sugar.
  5. Add the canola oil and milk and stir well. You will have a goopy wet batter.
  6. Spread the dough across the top of the berries with a spoon and sprinkle with raw sugar.
  7. Bake on the middle rack for 35 minutes until the tops are golden brown.
  8. Serve hot with coffee or tea!


You can use frozen berries for this recipe. Just pour off 2/3 C of the peach juice to compensate for the extra liquid from the berries as they thaw.

You can substitute any kind of milk – regular or dairy free.