Blueberry Peach Cobbler Recipe

This recipe for blueberry peach cobbler is made with a sugar cookie topping and is a great way to use fresh from the summer. The premade dough makes this dessert come together in a snap.

When I was a kid I remember my mother making cobbler with peaches that we were just a little too ripe to eat, but not so far gone that she needed to throw them out. So this is a good use of any fruit that is getting past its prime. In that case, I would skip the added sugar.

In this cobbler, I also used mom's sugar cookie recipe for the topping, however,  you could easily use a ready-made cookie dough from the store. This would work well if you were away from home, and did not have a lot of ingredients on hand. It reminds me of the muffin pies that I made last year at our beach house. The local fresh fruit is the star, so you don't need to do a lot to it.

Wash your fruit and cut up the peaches into small pieces. I always try to keep anything that cooks together, somewhat close in size, so that they cook at the same rate.

Then I add lemon juice and sugar if the fruit is not very ripe, but you can skip both if you want.

Make your cookie dough and drop it on top. Or cover the top with slices of refrigerated cookie dough.

Bake in the oven on the middle or bottom shelf, so the dough doesn't burn.

Of course, this tastes great with vanilla ice cream but it's pretty good just on its own.