Farmer’s Market Blueberry Peach Cobbler

A seasonal, jammy fruit compote topped with a fluffy vanilla biscuit. Blueberry Peach Cobbler is August eating at its best.

Every August, local peaches and blueberries show up at the farmer’s market side by side. These seasonal fruits are painted in extraordinary hues and exquisitely perfumed.

Combining peaches and blueberries in a recipe just makes sense right now. My special take on a Caprese salad features sweet cherry tomatoes, ripe peaches and a handful of wild blueberries. It’s one of our essential August eats, along with these (chicken kebabs).

Today’s recipe is is on the sweeter side, however. It’s a vibrant, jammy Farmer’s Market Blueberry Peach Cobbler, slightly spiced with a little homegrown lavender. These flavours were made for each other! Read on for the recipe.

Perfuming fruit cobbler with herbs

I like to enhance the flavours of summer fruits with additions from my flourishing herb garden. Yes, I’m busy preserving summer herbs, but they also make their way into beverages, baking and much more.

For today’s cobbler, I tested it twice with a sprinkling of my homegrown lavender. I tried it in both the biscuit topping and the jammy fruit base.

My favourite was perfuming the fruits with lavender. Both the peach and the blueberries pair really well with lavender – and I love the aroma when it was all baking together.

‘Diala’s Kitchen’ cookbook

This recipe is closely inspired by the Farmer’s Market Cobbler in my friend Diala’s incredible new cookbook, Diala’s Kitchen: Plant-Forward and Pescatarian Recipes Inspired by Home and Travel.

You all know that I’m cookbook obsessed and run a cookbook club. I love supporting new authors, especially when they are fellow mothers and Canadian food creatives like Diala.

Diala’s much-anticipated cookbook contains — literally — a world of inspiration. It comes at a time when we are only armchair traveling. However, crack the cover and Diala’s words and recipes will take you around the globe.

Bookmarked to make next for the family are recipes like Sesame Noodles with Maple-Harissa Tofu Steaks, Blueberry Baked Oatmeal, Salmon Tacos with Chipotle Crema, and Caramelized Banana and Cinnamon Loaf. With Diala’s Kitchen on my counter, I just want to spend all day cooking and baking!

Blueberry Peach Cobbler: dessert or brunch?

Vanilla ice cream is the obvious topping choice to accompany this Farmer’s Market Blueberry Peach Cobbler, but I have another idea. I always have a pint or two of thick Greek-syle yogurt on hand; it’s absolutely delicious paired with this fruit cobbler.

Consider taking this recipe from a dessert to a breakfast or bunch dish by serving it with Greek yogurt. It’s not overly sweet and is reminiscent of fluffy scones and homemade jam. Enjoy!

Farmer’s Market Blueberry Peach Cobbler

A seasonal, jammy fruit compote topped with a fluffy vanilla biscuit. August eating at its best.
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Course: Desserts
Cuisine: American
Keyword: Vegetarian
Essential Ingredient: Peaches
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 455kcal


Fruit Filling

  • 4 cups sliced ripe peaches about 8 small
  • 1 cup fresh blueberries
  • 4 teaspoons cornstarch
  • 3 Tablespoons sugar
  • 1 Tablespoon firmly packed brown sugar
  • 1/4 teaspoon culinary lavender crushed
  • 2 teaspoons freshly-squeezed lemon juice

Biscuit Topping

  • 1 cup all-purpose flour
  • 3 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 1/4 cup unsalted butter
  • 1/2 cup whipping cream 35%
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons turbinado sugar


  • Preheat the oven to 375°F. In a large bowl combine the peaches, blueberries, cornstarch, sugars, lavender and lemon juice. Stir to mix, then spoon into a 9×9 baking dish (I use a Le Creuset square casserole).
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter until the pieces are the size of peas.
  • Tip the vanilla into the cup of cream, then pour the cream into the flour mixture. Stir with a fork until a soft and sticky dough forms.
  • Drop spoonfuls of the biscuit dough onto the fruit (about 6-8 lumps). Brush with a little additional cream or milk and sprinkle with Turbinado sugar.
  • Bake the cobbler until the fruit juices are bubbling and the biscuit topping is lightly golden. It bakes for about 45-55 minutes, depending on the oven. Cool slightly, then serve warm.


Vanilla ice cream, whipped cream or vanilla yogourt are all excellent toppings for this Blueberry Peach Cobbler.


Calories: 455kcal | Carbohydrates: 60g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 89mg | Potassium: 185mg | Fiber: 2g | Sugar: 31g | Vitamin A: 812IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg
About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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