Simple. Easy. Delicious. This Blueberry Peach Cobbler-Tart comes together quick and is a beautiful addition to Summer festivities! Use fresh or frozen fruit.
A Cobbler-Tart?
I wasn’t sure either until I started making this beauty. This is a hybrid for sure. Not quite as casual as a cobbler, but not as formal as a tart…
Somewhere in between.
This was one of the first fancy things I made while I was in pastry school. It was one of the most memorable too. And it’s not fancy, really, at all.
As a lady from the South, cobblers have their own food group. It’s a common dessert served at restaurants, BBQ Pits, gatherings and celebrations. In retrospect, I’m quite surprised it, instead of cake, wasn’t served at our wedding.
When I arrived at my Sister’s yesterday, Blueberry Peach Cobbler-Tart in hand, after one bite she concluded it was cobbler-like, with a sturdy crust. She declared it a Cobbler-Tart. And she should know. She is the queen of cherry cobbler.
Thing is, as I recall with cobbler, everyone’s haggling over the crust; dough is dolloped on top with a good sprinkle of sugar, sometimes cinnamon, and bakes into tender biscuit-like clumps. Sometimes these delicious clumps are scarce. I don’t know how this happens. So while one may hoard take a generous scoop of crust, others are left with little to none because someone felt the need to take all that doughy crust. #crusthog
Here, there’s no haggling. With each bite, there is crust and a bonus at the end…
A whole wall of crust.
Hooray! Crust for everyone!
Blueberry Peach Cobbler-Tart comes together with ease. The crumb crust is shortbread-like and instead of being rolled out, it is pressed into the pan. It’s not fussy at all.
The filling can be made with fresh or frozen peaches and berries. I opted for fresh because they’re in season. If using fresh peaches, they must be blanched and peeled first, adding time to prep. But oh the flavor is divine!
Serve this up with a dusting of powder sugar, a dollop of whipped cream or Southern style with a big ‘ole scoop of vanilla bean ice cream and you’ve a fabulous, Summertime treat!
Blueberry Peach Cobbler-Tart
Ingredients
For the Pastry:
- 1 3/4 C All Purpose Flour 226g
- 1 Tbs Corn Starch
- 1/2 C + 1 Tbs Organic Cane Sugar 138g
- 1 1/8 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1/2 C + 1 1/2 Tbs Unsalted Butter refrigerator cold (or frozen if working in a warm kitchen), cut into 1/2" cubes, 136g
- 1 Whole Egg whisked
- 1 Lemon zested
- 1 tsp Vanilla Extract
For the Filling:
- 1/2 C Organic Cane Sugar 112g
- 2 Tbs All Purpose Flour
- 1 1/2 Tbs Corn Starch
- 24 oz Fresh Peach Slices blanched, sliced and halved* See notes (about 5 peaches), 698g
- 1 C Blueberries fresh or frozen, 154g
- 1/2 Lemon juiced, about 1 small lemon
Instructions
- Preheat oven to 350F (177C). Set baking rack to the middle position.
For the Pastry:
- In a large mixing bowl mix together flour, corn starch, sugar, baking powder, and sea salt. Using a pastry cutter, cut in the butter until the mixture resembles a fine meal. A few larger pea size chunks are okay. Add the egg, lemon zest and vanilla extract. Use your hands to mix the pastry just until it begins to come together. The dough should be crumbly at this point. Press the mixture into the bottom and sides of a 9" (23cm) spring form pan (I use a nonstick pan - if using a different type of pan, lightly spray the bottom of the pan and line the bottom with a piece of parchment paper, spray again), pressing the pastry as evenly as possible in the bottom and up to 1" on the sides. Use the back of a measuring cup to help press and work the dough into the pan. If at any time the dough becomes too sticky to work with, place it in the refrigerator for about 10 minutes, then continue to press the dough into the pan. Refrigerate for 15 minutes. After removing the pastry from the refrigerator, use your index finger to gently press the top edge of the pastry so that it is somewhat even all the way around the edge.
For the Filling:
- Mix together the sugar, flour, and corn starch. Add the blueberries and peaches and toss to coat. Pour the fruit mixture and all its juices into the pastry lined spring form pan.
To Bake:
- Bake at 350F (177C) for 1 hour and 5-10 minutes or until the pastry is golden and center is set.
To Serve:
- Allow tart to cool completely before removing the spring form. Removing prior to complete cooling may break the crust. Run a sharp knife around the edge of the pastry crust and carefully remove the ring. Set on serving platter and serve at room temperature.
- Serve with a dusting of powder sugar, vanilla bean whipped cream or vanilla bean ice cream.
- Although this tart is best the day it's made, it can be stored in a covered container in refrigerator for up to three days.
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I’ve made at least a half dozen variations of this recipe with different fruit and it has become a staple in our house.
I drop spoonfulls of the dough (my first attempt making this, my dough was quite wet bc August in Tennessee!) around the pan and drop in the fruit all around- kind of two layers worth- and it yields a softer, moister, not-quite but almost cakey version, which absorbs extra fruit juices and never dries out.
Don’t be shy about adding more fruit if your family can’t get enough like mine!
I made this once with coconut oil instead of butter for a vegan friend and it was phenomenal even to a diehard butter fiend! This recipe tolerates all those weird health nut type tweaks like adding flax seeds, even using maple syrup instead of sugar (but drop the cake like dough/batter bc it would be too wet/soft for an actual crust).
Thanks Traci for this ingenious way to make a fruit dessert just how we like it! I’ve been messing with cake recipes for years, wanting something that uses loads of fruit and is arguably healthy enough for breakfast but rich enough for dessert- and ideally can go into the oven in a real jiffy. This is the one!
The crust recipe calls for 1 cup of flour but the weight equivalent is given as 226 grams. 1 cup of flour weighs 120 grams, so which is correct?
Hi Jane… Thank you for your note and pointing that out! The weight, 226g is correct, which is equivalent to 1 3/4 cup flour. I’ve updated the recipe (and double checked all the measurements).
The minute this is gone my husband is asking me to make another. Not sure why but we both agree the crust tastes like cheesecake. This recipe is the best! Thank you for posting…
Mmmm cheesecake! Now that would be a delicious layer under this tart! Thank you for your note and giving the tart a go, Karen. You found it deep in the archives :D, a very old favorite.
I’m in the process of making this recipe. The crust is resting in the freezer, not the fridge because it was far from crumbly. I have reread the quantities of flour, sugar, ; not frozen. butter, etc several times and am certain I used the appropriate amounts. It is about 75 degrees in my un-air conditioned home. I used butter straight from the fridge. The dough tastes wonderful, but it is as soft as a drop cookie dough. I make many recipes where the butter is cut into the flour and remain crumbly, so I’m really stumped about why this got so soft. I am still seeing dots of butter so I’m hoping it comes out tender enough. Other than the consistency of the crust, I anticipate this to become a favorite dessert in my home. If anyone has any suggestions or feedback about the crust I’d appreciate the advice.
Hey Cheryl! I hope it turned out okay for you. It seems the kitchen may have been warm for this recipe? Poppin it in the freezer was a good idea for sure. I do that as soon as dough gets too soft to work and then continue after it firms back up in the freezer.
The flavors were perfect! The crust was almost cake like. Next time (if it’s warm again) I will use frozen butter and an ice cold egg, and add only enough egg to get the correct texture. Even though it wasn’t as I expected, it was a delicious dessert. Can’t wait to try more of yours.
Frozen butter is a good idea, especially in a warm kitchen. I’m so happy you enjoyed it! Thank you for sharing! :D
Has any one tried this with gluten free flours?
Grazi
Hey Ruthie! I’ve not had anyone comment about this. I hear that Bob’s Red Mill 1 to 1 GF flour is a good sub for AP flour, so maybe it would work here too? Please let us know if you give it a go! ☺️
This is beautiful!! Can I substitute the cane juice sugar for organic granulated sugar? and if so, would it be the same amounts?
Thank you Blanca. I use organic cane sugar which looks like organic granulated sugar but the grain size is a bit larger (they may be one in the same!). Either one will work fine. I hope you enjoy the tart! :D
Hi Traci! This was delicious and when I looked at the organic sugar package, it actually said organic cane sugar made from evaporated cane juice. Thank you for the recipe!
Hooray, Blanca!! Thank you for sharing with us and my day is made! :D
Oh Traci, you’ve created such a perfect recipe again! ? Peaches and blueberries are my all time favorite fruits and I’ll definitely make this tarte today! The missing ingredients are already on my hubby’s shopping list! Can’t wait! If my tarte turns out as nicely as yours, I’ll post a photo on instagram!
Lots of Love!
Although the pics are great and everyone is commenting on them I prefer the real thing. Love this combination of peaches and blueberry so I made it right away since I love shortbread and use it often for my pie crust I knew this would be a hit. It did not miss the mark. I used regular sugar that I had sitting with some vanilla beans in for flavor since that is what I had on hand and just cut it back a bit since peaches are in season and so sweet right now. It was great. Thanks for thought and the lovely pics. It was my motivation for the day.
Peaches is really one of my favorites (apart from mangoes & strawberries), I go crazy when I see them ! You’re food photography is stunning! :)
Thank you, Pie, for your encouragement! I hope you enjoy this one. It is so good! :D
Absolutely stunning, Traci! Your pictures look so appetizing! Pinned ❤️
Thaaaank you, Evi and for your pin! :D
Dosn’t matter how this stuff should be called – the only one thing that matters that it looks so succulent and delicious! I would add some herbs like lemony thyme in the filling (just saying) :) Nicely done!
Thanks Ben! Ohhh, love your suggestion of lemony thyme in the filling… sounds fabulous! :D
I have never heard of or sugar cane juice. Please give me some idea what to look for. That crust looks DEVINE!!! Can’t wait.
Thx…Juice
Hi Juice! Here’s a link to Amazon. Trader Joes carries it as does Bob’s Red Mill. It is also called cane sugar. The sugar crystals are larger than more refined varieties. Please let me know if I can help further! :D
Wow, everything is gorgeous! The Cob-Tart, the recipe, and especially the pictures! You got some great light in those shots! Great recipe, Traci!
Thank you Heather! Natural light is my favorite way to shoot! :D
I so need this in my life right now! Peaches aren’t quite in season for us yet here but as soon as they are I know what I’m making!
Ohhh, yes, you’ll be ready! Peaches make me happy!! :D I hope you enjoy this one, Kristen!
Well isn’t this the prettiest dessert of the summer! I simply adore peaches. They are finally ripe and readily available at our farmers market. I bought SO many Traci! Like, a small flat. I just couldn’t help myself. They’re so good! Will have to use some to make this cobbler tart : )
Awh, thank you my dear!! Sounds like someone got a little excited! What are you doing with all those luxurious peaches? :D
So…I came upon this post while driving up to Lake Placid with my hubby and daughter the other day. (Hubby was driving.) I immediately showed it to Luc, who, first of all, could not get over your stunning photography, but then, like any wonderful daughter, didn’t let me whine alone. We both wanted a piece and because we couldn’t have it…immediately expressed with full-blown emotion! (Poor Dom!) Like always – this is a winner, my dear! You nailed ‘summer’!
Good thing you weren’t driving, Annie! My gratitude to Luc for her sweetness. You know, misery loves company, so you two whining together while on the road was a good thing. hehe! I hope you find some peaches soon my dear :D .
I made this today and it was delicious! Thanks for sharing!
YaY! Thank you Terri! So happy you enjoyed it! :D
What a great idea! Beautiful post!
This looks utterly delicious Traci and who doesn’t love the combination of fresh peach and blueberry ~ the perfect summer treat for a holiday weekend. I’m right in there fighting for those scarce bits of delicious crumbly dough ;-) so I completely relate and love how you’ve fashioned this dessert to please all with a sturdy, plentiful crust (lemon zest, yes!!). I am especially taken by that first photo… I used to work at a lovely French pie shop in my 20s (“Tarte Julie”) and I when I saw that first image, I had a flush of nostalgia … ah, time (although I dare say, your capture is even more beautiful). Oh, and by the way, it turns out you were right; cobbler is definitely in the books as an official food group :).
No doubt a perfect pairing, peaches and blueberries are icons of Summer! I knew there were others who loved the crust but often felt like there just wasn’t quite enough to go around… hehe. My sister and I complain about this. Ohhhh a French pie shop! I am sure you have a million pie recipes floating around in your head… Nostalgia is good. Thinking about the peaches you’re pulling from your gorgeous peach tree right now makes me looong for the freshest of peaches; something I’m struggling to find this time of year (been getting too many fibrous, dry peaches :( ). Hope your weekend was beautiful, Kelly! :D
Southern Ladies Unite!!! We sure do know our way around fresh fruit pies/tarts/cobblers/crisps. Traci, this dessert is beautiful, and I’m sure whoever got to partake were beyond pleased.
Hehe! It is a favorite this time of year for sure! Thank you Meagan! :D
This tart looks delish! I had to turn my computer towards the boyfriend and ask him what he thought of this dessert. Looks like we’re making it after we grab some peaches at the farmer’s market! ;)
How does halving the recipe work? This pie looks too fulfilling for two people.
Oh yesss! This is a good one to grab some peaches and blueberries at the market with! I’ve not halved this recipe, but if you have a 4″ or 5″ tart pan, you should have no problem. I hope you two enjoy it and have a beautiful weekend!
I’ve been thinking of a blueberry peach dessert for a while ! This tart is just perfect! Love the combination! Pictures are beautiful! Have a great weekend Traci!
Thank you Mira! Can’t wait to see what you whip up! :D
When I saw the pictures of the blueberries and peaches on Instagram, I knew I had to come check out this recipe. I am blown away by how delicious this looks and how beautiful your photographs are! I love the step by step process photo, simply beautiful! P.S. I am totally the biscuit topping hoarder, so glad to have this recipe where everyone will have a share of the most coveted part. ;-)
Haha!!! I get it! I love the crust part… that topping is so highly prized, everyone always asks for more of it! Thank you for stopping by Danae! :D
What a lovely summer dessert, Traci! Love the peach and blueberry combo – just gorgeous. I’ve never used the cobbler topping as a crust – what a great idea. Definitely looking forward to trying this – with a big scoop of ice-cream. Have a wonderful 4th of July weekend!!
Thank you Geraldine! The crust is somewhat of a short dough crust. The cobbler part comes in, in the filling. So much like it! Hope your 4th was fabulous and you stayed cool!
Beautiful Traci! Peaches and blueberries are two of my favorite summer fruits! Your photos just make me want this tart NOW!
Yup.. I know you’re a fan of peaches, Mary Ann! Perhaps I should have soaked these in Bourbon? LOL :D
Hello, beautiful Cobbler Tart!! You are invited over any day of the week, with your master creator Traci too! ;) This is SUCH a great fusion – a tart and a cobbler in one? Perfecttt. I am with you on the #crusthog, which is why I avoid making crumbles or cobblers for big groups. There’s always that one person that takes all the crust (insert evil eyes). Like when someone picks at the crust on a pie….grr. I just want to reach out and slap their hand away and say “hasn’t your mama taught you any better!?” That said, I can see myself swiping this cobbler tart from the table and not sharing any of it with anyone. I mean, can you blame me? Look at those juicy peaches and blueberries just flowing out of that tart like they’re waiting to be scooped up by my fork <3 This is just so gorgeous, Traci, really!
Back at ya, my dear! Yeah, who knew?! My sister is the genius behind that one and it’s so spot on. Yes, no doubt, someone always hogs that dreamy crust! Yup… I think we need to start a MORE CRUST movement! Perhaps Pie should be doubled up with crust? Somehow? LOL “hasn’t your mama taught you any better?!” LOL!! I like your swipe technique.. I’ll emulate it! Thank you Sunshine! :D
Seriously sooooo beautiful.
Thank you Jocelyn!
What a beautiful summer dessert! I love the combination of a tart and a cobbler. So fun! This tart is so gorgeous!
Oh the colors of summer is so inspiring… Thank you, Beth! :D
The crust on this is simply stunning! Such a lovely dessert :)
Thank you, Medha!
That WALL of crust…I swear, I think you created this recipe just for me. Whenever I eat pies, I feel like there is never enough crust!! This cobbler tart is beautiful, and you may be onto something here! Teach me your pastry-making ways, Traci!
Real articulate, eh? Wall of crust – LOL! One needs more crust in their life… you know, Lisa! :D Pies, cobbler, crisps, we NEED more crust!
Traci this is gorgeous! How did I not know you went to pastry school?! It’s always been one of my dreams and I kind of still want to do it, so I would love to hear about your experience! I feel like tarts and cobblers are just a but less fussy than pies, so I’ll take a few pieces any day! Have a lovely holiday weekend friend :) xoxo
Hehe… It was a really fabulous experience, Abby! No doubt less fussy, although I love making pie! Any day! You too, have a beautiful weekend, my dear!
Oh my! What a wonderful summer treat. Cobble tart with all that crust.. I am drooling here Traci. Looks so delicious. Beautifully photographed as well.
Cheers!
Thank you Aysegul. That means so much to me!