Recipe: Blueberry Peach Cobbler


This recipe is provided by HCSG Registered Dietitian, Kathryn Pfeffer-Scanlan, and originally appeared on her blog, One Hungry Bunny.

A container of peaches

Life’s a peach! Is it the color, the juiciness, or the taste that draws you to these beautiful fruits? Besides the fruit itself, I’m also a fan of peach roses, peach bellinis, and peach blush! I haven’t had the chance to taste a Georgia peach just yet, but I am fortunate to be in the same state as the Palisade peach. At the Boulder Farmer’s Market, you will see a long line of people waiting to buy a box (yes a box).

Rich in vitamins A and C, these stone fruits make a tasty addition to any salad or dessert.  Want to enjoy them fresh as is? Try peaches grilled and boost their natural sweetness!

In this blueberry peach cobbler recipe, I decided to kick it up a notch and throw in some antioxidant-rich blueberries! With the addition of these blue beauties, this cobbler is the perfect summer dessert! I am still new to baking and decided to use a dessert with more fiber. Using whole wheat flour made it a little bit more dense than the normal biscuit-like version; I preferred this over white flour for more fiber. If you prefer a more original biscuit texture, use all-purpose flour and decrease the baking powder to 1 1/2 teaspoons. Most recipes toss the fruit in sugar, I used maple syrup for more flavor and less refined sugar in this recipe.

Enjoy this healthier take on a classic fruit cobbler, using whole wheat flour and less sugar making the fruit the main feature!


Prep Time: 10 minutes

Cook Time: 50 minutes

Yield: 12 servings


4 medium peaches, sliced 1/4″

1 pint fresh blueberries, rinsed, thawed if frozen

1/4 cup pure maple syrup

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 cup whole wheat flour

2 teaspoons baking powder

1/3 cup raw sugar

1 teaspoon pure vanilla extract

1 cup milk of your choice (preferably with a little fat)

4–5 tablespoons unsalted butter, sliced and kept cold


Preheat oven to 375 degrees Fahrenheit. Set aside a 9″ x 13″ baking dish.

In a medium bowl, combine the fruit, lemon juice, maple syrup, and cinnamon. Stir until completely mixed. Pour into the baking dish and set aside.

In a large mixing bowl, whisk the remaining ingredients, except the butter. Using two knives or a pastry blender, cut in the butter. Continue until the butter pieces are small like pearls.

Drop the batter into the baking dish covering the fruit or filling in spaces in the dish.

Bake 40 to 50 minutes uncovered or until the top starts browning.

Serve with your favorite ice cream or yogurt!


This recipe can be modified into a gluten-free dish by using certified gluten-free flour. For a vegan alternative, substitute coconut oil for the butter and non-dairy milk for the milk ingredient.

Kathryn Pfeffer-Scanlan, RD |

“I promote health and nutrition backed by evidence-based scientific research and I find it incredibly rewarding to provide expertise to my patients.”

Kathryn joined the HCSG team in 2017 as a Registered Dietitian in Boston, Massachusetts with a clinical background. Utilizing HCSG’s network and flexibility, Kathryn recently moved to Boulder, Colorado where she continues to work as an RD and promote health and wellness through her blog, One Hungry Bunny. In addition to her blogging, Kathryn focuses on her children and her joy of running.