Peach and blueberry cobbler

The Hairy Bikers top tinned peaches with a delicious, fluffy blueberry topping that can be whizzed up in a flash
By Hairy Bikers
Peach and blueberry cobbler
  • Rating:
  • Serves: 6-8
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 x 410g tins sliced peaches, in juice
  • 75 g granulated or golden caster sugar, plus 4 tbsp
  • 2 tbsp cornflour
  • 75 g butter, softened
  • 1 large egg
  • 150 ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 125 g blueberries

Tips and Suggestions

If you are making this dish for adults you could add peach schnapps, Grand Marnier or Cointreau to the peaches.


1. Preheat the oven to 190C/170C fan/gas 5. Drain the peaches, reserving the juice from just one of the cans - you'll get about 110ml.

2. Put the peaches and the juice in a medium saucepan and add 2 tbsp of the sugar. Cook the peaches and sugar for three minutes, or until they reach a gentle simmer.

3. Mix the cornflour with 4 tbsp cold water and stir into the pan. Cook over a low heat for 2-3 minutes or until the peach juice has thickened and looks almost clear, stirring constantly. Tip into a 1.5 litre shallow ovenproof dish.

4. To make the topping, put the 75g of sugar in a large bowl and add the soft butter, egg, milk, vanilla extract, flour and baking powder.

5. Beat like hell with a wooden spoon or electric whisk. The batter should be thick and smooth and drop easily from the spoon. Don't worry if there are a few small lumps of butter in the mix. Stir in the blueberries.

6. Put big spoonfuls of the batter on top of the fruit. There will be a few gaps but the cobbler mixture will soften to fill them.

7. Sprinkle with the remaining 2 tbsp sugar and bake for 35 minutes until the fruit is bubbling and the topping is well risen and golden brown. Serve with cream or ice cream.

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