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Peach and Blueberry Casserole Recipe

This recipe uses fruits that are grown locally and available fresh at the same time of year. Try serving this "casserole" with vanilla ice cream— it's mmm-good!
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:6-8 servings


  • 6 cups sliced fresh or frozen peaches (about 6 large)
  • 2 cups fresh or frozen blueberries
  • 3/4 cup sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 5 tablespoons butter or margarine, melted
  • 3/4 teaspoon sugar
  • 3/4 teaspoon ground cinnamon


  • 1. Place peaches in a greased 2-qt. casserole. Top with blueberries. Sprinkle with 2 tablespoons of sugar. Set aside. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add egg and cut into flour mixture until coarse crumbs form. Sprinkle over fruit. Drizzle melted butter over all. Combine topping ingredients; sprinkle on top. Bake at 375° for 20 minutes. Increase oven temperature to 400° and bake an additional 12-15 minutes or until lightly browned. Yield: 6-8 servings.

Nutritional Facts

1/4 cup: 279 calories, 8g fat (5g saturated fat), 46mg cholesterol, 279mg sodium, 51g carbohydrate (34g sugars, 4g fiber), 4g protein.

Reviews for Peach and Blueberry Casserole

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Reviewed Jul. 10, 2013

"casserole dish must be wide. Mine was too deep and that left me with a very watery mess. I threw most of it out. I would try again but i wouldnt use a casserole dish....this is basically a crumble"

Reviewed Aug. 18, 2012

"Stars didn't show up to rate. I give it FIVE!!! Excellent. Easiest and best cobbler I have ever made. Everyone raved about it."

Reviewed Dec. 28, 2010

"Soooo delicious and soooo quick and easy!"

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