Blueberry Peach Cobbler

Total Time:
1 hr
Prep Time:
15 mins
Cook Time:
45 mins
12 servings
Dish Size:
2.5 Quart
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May 20, 2013
Tara’s Tidbits®

1 tablespoon of cornstarch can be used in place of the instant tapioca to thicken the cobbler, but tapioca will give better results. If using fresh fruit, bake on the oven rack second from the top, and reduce baking time to 25-30 minutes, or until bubbly.

Blueberry Peach Cobbler is a quintessential dessert that celebrates the bounty of summer. Featuring beautiful blueberries, luscious peaches and a wonderfully easy topping made from Bisquick, it bakes up like a dream. Works great with either fresh or frozen fruit! - Tara




  • 1 (16-ounce) bag frozen peach slices
  • 1 (16-ounce) bag frozen blueberries
  • 3/4 cupsugar
  • 2 tablespoons instant tapioca
  • 2 tablespoons flour


  • 2 1/2 cups Bisquick baking mix
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 1 cup light cream or evaporated milk
  • 2 tablespoons butter or margarine, melted


  1. Preheat oven to 400 degrees. In a large temp-tations® mixing bowl, combine all Filling ingredients and let sit for 10 minutes for the instant tapioca to soften. Pour into a 2.5-quart temp-tations® baking dish.
  2. In another large temp-tations® mixing bowl, combine Bisquick baking mix, cinnamon and 2 tablespoons of the sugar. Pour in the cream and stir just long enough to make soft dough. (Over mixing will make it tough.)
  3. Evenly drop topping by the spoonful over top of the fruit mixture, and then drizzle with melted butter. Sprinkle remaining sugar over top of all.
  4. Bake 40-45 minutes on the bottom rack of the oven, or until the biscuit topping is golden and fruit is bubbling. Serve warm, topped with vanilla ice cream. Makes 12 servings.
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