TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings


  • 2 cups fresh or frozen sliced peaches
  • 1/3 to 1/2 cup sugar
  • 4 teaspoons quick-cooking tapioca
  • 2 teaspoons lemon juice
  • 1 cup fresh or frozen blueberries
  • Ground nutmeg
  • 1 cup (rounded) all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1/4 cup butter
  • 1/2 cup heavy whipping cream or evaporated milk
  • Vanilla ice cream, optional

Nutritional Facts

1 piece: 238 calories, 11g fat (7g saturated fat), 36mg cholesterol, 176mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 2g protein.


  1. In a 1-1/2-qt. baking dish, combine peaches, sugar, tapioca and lemon juice. Sprinkle blueberries over top. Sprinkle with nutmeg; set aside.
  2. For dumplings, combine first five ingredients in bowl; cut in butter with a pastry blender until mixture resembles cornmeal. Add cream or milk; stir until dough is mixed and moistened. Drop by tablespoonfuls over fruit mixture. Sprinkle nutmeg over dumplings.
  3. Bake at 400° for 25-30 minutes or until top is golden brown. Serve warm with ice cream if desired. Yield: 8 servings.
Originally published as Peach Blueberry Cobbler in Grandma's Great Desserts Cookbook 1992, p35

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haydynsmama User ID: 1890581 47589
Reviewed Aug. 30, 2008

"Oh my Goodness!!! This is so yummy. I doubled the peaches and the ingredients to thicken the mixture and kept everything else as is. It was d'lish. I highly recommend this summer dessert."

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