We have a few summer traditions that are absolute essentials for our family and one is particularly tasty: making my Grandma’s homemade blueberry cobbler recipe. The family recipe is in my cookbook’s summer berry chapter, but I still love pulling out the original flour and butter stained index card that my Grandmother wrote the recipe on years ago. To me, each bite tastes like a burst of summer. I was craving it recently and looked in the fridge to see I only had a few blueberries left — not enough to make the recipe. What I did have was some leftover peaches and strawberries from a rosè sangria I had mixed up earlier. So, I did a little experiment and used my base cobbler recipe to mix up a strawberry and peach cobbler.The result was worthy of sharing! The strawberries and peaches give off such a bright, sweet summer flavor, and the few warm blueberries studded in the mixture are absolute bliss. I made this one with a mixture of fresh and frozen fruit. If you’re using frozen fruit, strain just a tiny bit of the excess liquid out of the syrupy fruit mixture in your saucepan. Frozen fruit tends to release more liquid than fresh varieties when they’re heated up. Don’t throw that liquid away though! You can further reduce it and use it as syrup in cocktails (I have a few ideas for this in my cookbook too!). One other key instruction to note is that when you add the batter and the fruit mixture into the warm pan filled with butter, you have to resist the urge to stir it up! The way the ingredients are layered in the pan allows batter will bake around the berries and create a sticky, caramelized texture with soft gooey bits in the middle. It’s SO good, trust me — get the full recipe below and make it this weekend with some vanilla bean ice cream scooped on top!

Strawberry Peach Cobbler.
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • 1 Stick of Butter
  • 1 Cup of Flour
  • 1 ½ Cups of Sugar, divided
  • 1 Teaspoon of Baking Powder
  • ½ Cup of Milk
  • 1 Cup of Peaches
  • 1 Cup of Strawberries
  • ¼ Cup of Blueberries
  • 1 Tablespoon of Fresh Lemon Juice
  1. Preheat oven to 350°F and melt butter in a deep round casserole dish while the oven is heating up.
  2. In a bowl, sift together flour and baking powder; combine with 1 cup of the sugar and milk. Stir until the ingredients are incorporated, and set batter aside.
  3. In a small saucepan, combine remaining ½ cup of sugar, peaches, strawberries, blueberries, and lemon juice; simmer on stove for 7-10 minutes.
  4. Pour batter over the melted butter in the warm casserole dish, and then pour the fruit mixture over the batter (but do not stir!!).
  5. Bake for 40 minutes at 350°F or until golden brown.
  6. Serve warm with vanilla ice cream.