Peach season is always greatly anticipated here in the north. While apple season stretches from summer through late fall, peaches are here for only a short time. But while they are here, there’s nothing like them in the world.
Peachy memories
When I was a child, a friend of mine had both peach and pear trees. These seemed so exotic to me, and I would help her pick, bringing home whatever of the surplus we could stuff into my pockets. There was a man who would travel around in his station wagon in our rural area at this time of year with pecks and bushels of peaches in wicker baskets, and mom would make them into jam to enjoy all winter. Then one year, she got everything out to make the jam, and some of the peaches were wormy. That was it, no jam, no peach ice cream, she never bought the big basket of peaches again, and knowing my mother she probably never ate any peaches again. She had a thing about worms. No one dared to serve her spaghetti.
Wait for your local crop, it’s worth it
They are here! Local peaches are vibrant and drip-down-the-chin juicy, packed with flavor and tons of nutrition. While I’ve had delicious peaches in the south when I actually lived in the south, the imports we get up here most of the year in the north are bred to travel and not to delight, so I usually pass them by. They are usually hard, mealy, and lacking in taste. I know how good the local fruit are when it is their turn locally. Once we see Pennsylvania or Hudson Valley peaches in the market, and these are really good, we know ours will be right behind. We count the minutes.
Go for the orange please
This year’s crop on some farms was a bit small, but none the less flavorful. I prefer a yellow peach over the white peaches; they may taste similar, but I just want that beautiful color, it’s a peach after all, and we take the first bite with our eyes. Nothing better.
So many possibilities
Now what to make? A pie, a crisp, a crumble, scones, or a cobbler. The cobbler usually wins because everyone loves it and it’s easy to make. I had a bounty of blueberries at the same time, so I tossed some of those in. They added extra sweetness and even more juiciness.
A substitution here and there
I also use a whole wheat flour here and some ground nuts for a little extra texture and flavor. It turned out quite nice. You could add raspberries or cherries as well, or just go straight up peaches, I won’t argue. Pile it as high as you like, and sweeten according to how sweet the fruit is. You might not need much, or you could use more. The vegan butter will cut down on the saturated fat if that is a concern, and if you are gluten free, you can substitute a good GF all-purpose baking mix. The light spices add a little dimension as well, just don’t use a heavy hand and overpower the fruit.
I didn’t bother to peel them, but if you like you can, the peelings melt away in the baking.
Peach and Blueberry Cobbler
Filling:
- 4 cups or so sliced peaches, peeled or not
- 1 cup blueberries
- 1/3 to ½ cup coconut or granulated sugar
- ¼ cup unbleached flour
- ¼ tsp. ground cinnamon
- ¼ tsp. ground ginger
- Pinch of salt
- 1 tbsp. vanilla extract
- Zest of a lemon
- 2 tbsp. butter or vegan butter
Topping:
- 1 ½ cup white whole wheat or whole wheat pastry flour
- ¼ cup ground hazelnuts
- 2 tsp. double acting, non-aluminum baking powder
- ¼ cup light brown sugar
- ½ tsp. ground cinnamon
- Pinch of salt
- 6 tbsp. grated chilled butter or vegan butter
- 1 cup dairy or plant milk, more or less
Butter an oval casserole dish, or even a square cake pan. Preheat oven to 400 F.
Combine the filling ingredients in the buttered baking dish except the butter, and mix well. Then dot with the butter.
Once the oven is up to temperature, place the baking dish with fruit in the oven and let warm for 10 minutes or so. Meanwhile, prepare the topping.
In a large bowl, add the flour, hazelnuts, baking powder, brown sugar, cinnamon, and salt. Add the chilled butter and combine with a pastry blender or your fingers until uniform. Slowly and gently add the milk until the dough is soft but workable, you might not need it all. Retrieve the fruit from the oven and drop the topping by globs over the surface, sort of like dropped biscuits. There will be a little of the filling showing through.
Place on a rimmed baking sheet on the middle rack, then turn the oven immediately down to 375 degrees. Set your timer for 30 minutes. It might take longer, but you are looking for the biscuits to be browned and evenly cooked and some bubbling of fruit visible. If you don’t see the fruit bubbling, keep in the oven a little longer so you know the juice will thicken.
Let cool to warm, then serve up as is, or with a scoop of vanilla ice cream of choice.
Finally, cooking is good citizenship. It’s the only way to get serious about putting locally raised foods into your diet, which keeps farmlands healthy and grocery money in the neighborhood. ~ Barbara Kingsolver
Copyright 2025– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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Gorgeous. One of my favourite puddings and I love the peach and blueberry mix.
Thanks! They are friends forever that’s for sure!
Those two fruits go so well together
Thanks Sheree! They were divine together.
“Were!!” Didn’t you save me some?
Next time!
A fresh juicy peach is a real treat, and added to blueberries just makes a wonderful dessert. I will say they are pricey this year. Our closest local place was selling their smallest bag for $25.
Wow! That is dear! Ours from the orchards around Lake Champlain have been reasonable.
That looks delicious….I dont eat dessert often but a cobbler is in my wheelhouse!
Thanks John! We make one as a ritual every year when the peaches come in. So good!
Yum!!!
Thank you! It was really tasty!
Yes please! 😋
Coming right up!
A lovely combination! I make a peach and blueberry pie that is so tasty.
Oh, I’m sure it is, and pretty too!
Lovely recipe I have to keep for our peach season – the combination with blueberries is new to me and appeals! So do the nuts and spices to make matters more interesting!
Thanks Eha! The blueberries and peaches are delicious together, whether cooked or raw! And the blare still around when the peaches ripen. Very convenient!
So lovely. I am salivating just looking at the photos! Peaches and Blueberries, a match made in heaven.
Mary :))
I think my husband wanted to lick the casserole dish!
Without a doubt mine would have!! 😂
Yummy! Must be (almost) fall if the cobblers are coming out. 🙂
It felt like it in the air a couple of days ago!
Peaches have a way of putting me in a good mood. 🧡🍃🍑
I agree! From the first moment we cast eyes on them.
Oh, that cobbler looks wonderful! The peach season is in full swing here and they are quite sweet and tasty this year. I’m in for cobbler!
Enjoy, enjoy! So many possibilities!
I think peaches and blueberries are a great combo, my mouth is watering!
Thank you Jenna! Not a drop left!
Oh, yum! How would this be with a scoop of my homemade cinnamon ice cream? 😋 I have fond childhood memories of fresh peaches, too, from Western New York. My paternal grandfather would take me gallivanting and he’d always stop if there was a roadside stand with peaches. I loved how he could tear it perfectly in half with his hands and they were oh-so-sweet to share!
Oh what a lovely memory, and one of my favorite words, galavanting!
Your ice cream would absolutely perfect here!
The peaches this year were amazing, so thanks for yet another tasty way of using them. Love the addition of hazelnuts in the topping! 🙂
Thanks Ronit! Love hazelnuts any which way, and here they added a nice texture. Peaches!!!!
Yes, to celebrating summer’s bounty with this scrumptious recipe – a little slice of heaven!
You know it! Peaches and blueberries! If only they could last all year.
Boy oh boy, my mouth was watering as I read your piece. How I love peaches. And blueberries. That cobbler sounds utterly delicious.
Thanks Laurie! My mouth waters just thinking of ripe peaches!
I could just eat that with custard my mouth is watering…I can only get white peaches here very occasionally I can find yellow peaches which I prefer…I hope you are a fabulous weekend Dorothy 🙂 x
You have a wonderful weekend too Carol! I love the idea of custard with this, my mom would too, she could drizzle custard sauce on anything!
I love custard as long as it’s not too sweet ..
Delightful Post Thanks
When I make it again, I’ll save you a scoop!
Seasonal treats were enjoyed this past week – sweet corn on the cob & peaches. Time for a peach pie.
Be still my heart!
Peaches and blueberries are so good together!
A wonderful summer combination.
Pretty sure I have never had peaches and blueberries together but sounds wonderful–especially in cobbler!
Give it a try! They really are good together.
I have a peck of peaches in the fridge right now. Thanks for the inspiration!
Happy cooking!
it looks absolutely delicious! Luckily I was back home these months and I could enjoy the local peaches 😋 I do prefer the yellow ones too 😋
There’s nothing like them! So delicious. Glad you got to experience them this year.
What a fantastic peach and blueberry cobbler, love your title of this post too Dorothy. What a wonderful story about your childhood with your mom, no wonder you are such a good cook!
I like the blueberry-peach combination! Pefect for a summer cobbler!
Thanks Nancy! It was tasty!
Peaches are one of the joys of summer. Thank you for this twist of recipes with blueberries, Dorothy.
They just ask to be together don’t they? The colors, the flavors.