Name: Peach and Blueberry Cobbler Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups fresh peaches, peeled and sliced; 1 cup fresh blueberries; ½ cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 tablespoon cornstarch; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 1 pre-made pie crust (9-inch); 1 tablespoon unsalted butter, cut into small pieces; 1 egg, beaten (for egg wash); 1 tablespoon coarse sugar (for topping)

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This Peach and Blueberry Cobbler Pie is my summertime favorite when I want something fruity, comforting, and just the right amount of sweet. Juicy peaches and blueberries are tossed with warm spices and baked inside a golden, flaky crust for the perfect balance of tart and sweet. Whether I serve it warm with ice cream or enjoy it chilled straight from the fridge, every slice feels like a celebration of the season.

Why You’ll Love This Recipe

I love how this pie captures everything I enjoy about a cobbler and a classic pie in one dessert. The peaches bring natural sweetness, the blueberries add a pop of tart flavor, and the cinnamon and vanilla tie everything together. It’s simple, satisfying, and looks stunning with a lattice top or classic pie crust. I make it when I want a dessert that feels special but doesn’t require hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups fresh peaches, peeled and sliced
1 cup fresh blueberries
½ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 pre-made pie crust (9-inch)
1 tablespoon unsalted butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for topping)

Directions

I preheat the oven to 375°F (190°C).
In a large bowl, I mix together the sliced peaches, blueberries, sugar, lemon juice, vanilla, cornstarch, cinnamon, and salt. I gently toss everything until the fruit is well coated.
I roll out the pie crust and fit it into a 9-inch pie dish, pressing it gently into the edges.
I pour the fruit filling into the crust, spreading it out evenly. Then I dot the top of the filling with the small pieces of butter.
I cover the pie with another crust or arrange strips to create a lattice top. I trim the excess dough and crimp the edges to seal everything together.
I brush the top crust with the beaten egg and sprinkle with coarse sugar. I also cut a few small slits in the top to let steam escape.
I bake the pie for 35–40 minutes, or until the crust is golden and the filling is bubbling. If the crust edges start to brown too quickly, I cover them with foil.
Once baked, I let the pie cool for at least 30 minutes so the filling can set before slicing.

Servings and timing

This recipe makes 8 servings. I spend about 15 minutes on prep and 35–40 minutes baking, so it’s ready in under an hour (plus cooling time).

Variations

I sometimes add a teaspoon of almond extract for a slightly nutty flavor that pairs beautifully with peaches.
When I’m in the mood to switch it up, I substitute the blueberries with raspberries or blackberries.
If I want a cobbler-pie hybrid, I top the fruit with drop biscuits instead of pie crust and bake until golden.
For extra flavor, I mix a pinch of nutmeg into the fruit filling or sprinkle cinnamon sugar on top of the crust.

storage/reheating

I store the pie covered in the fridge for up to 4 days. To reheat, I warm slices in the oven at 300°F for 10–15 minutes or microwave individual portions for about 30 seconds. It’s also great cold, straight from the fridge.

FAQs

Can I use frozen fruit instead of fresh?

Yes, I can. I just thaw the fruit and drain any excess liquid before using it in the filling to avoid a soggy crust.

Can I make this pie ahead of time?

Absolutely. I bake it the day before and let it cool completely, then store it in the fridge. It reheats beautifully or can be served cold.

Do I need to peel the peaches?

I prefer to peel them for a smoother texture, but if I’m short on time, I leave the skins on—it still tastes great.

Can I use a homemade pie crust?

Yes, I often use my own crust when I have the time. A buttery, flaky homemade crust takes this pie to the next level.

What’s the best way to serve this pie?

I serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy topping pairs perfectly with the sweet-tart fruit filling.

Conclusion

This Peach and Blueberry Cobbler Pie is everything I love about fruit desserts—sweet, juicy, and wrapped in a golden crust. It’s simple to make, endlessly adaptable, and perfect for summer gatherings, holidays, or just a cozy dessert at home. Once I’ve made it once, it quickly becomes one of those recipes I return to again and again.