Dive into the flavors of the summer with this sweet, savory, and vibrant Honey Dijon Peach and Blueberry Cobbler. Topped with a lightly sweet and crunchy cornmeal crust and bursting with the freshness of juicy peaches and blueberries, this combines both familiar flavors with the unexpected pop of tangy honey Dijon mustard.
Think outside the fully loaded sandwiches. Mustard isn’t just for your Croque Monsieur. The delicate tangy bite of Dijon kissed with the sweetness of honey transforms this summertime cobbler into something memorable and magical.
Why You’ll Love This Recipe
- Simple Process – This peach and berry cobbler is perfect for any level of baker. The cornmeal topping comes together with minimal effort.
- Balance of Flavors – The sweet and tangy note of the honey Dijon mustard contrasts with the sweetness of the fruit, adding a slightly savory element while also enhancing their natural flavors.
- Versatility – While we all wish it could be summertime sunshine and fresh fruit all year long, you can make this same recipe with frozen peaches and blueberries.
- Accessible Ingredients – This peach cobbler recipe only requires a handful of ingredients and you can easily pick them up at your local grocery store. Nothing fancy required!
Ingredients for Honey Dijon Peach and Blueberry Cobbler
Honey Dijon Peach and Blueberry Cobbler combines seasonal fresh fruit with baking staples like cornmeal, flour, and buttermilk. This colorful dessert is as easy to shop for as it is delicious. Whether you’re looking for a sweet treat to end dinner with or to take over to your next cookout, this is it!
- Peaches – Sweet, juicy, and fragrant, these are the ultimate taste of the summer.
- Blueberries – Popping with sweet and tart flavors, they pair well with and compliment the peaches.
- Sugar – Enhances the natural sweetness of the fruit.
- Lemon Juice – Accents the slight acidity of the fruit while balancing the sweetness.
- Cornstarch – Helps thicken the natural juices of the fruit.
- Maille Honey Dijon Mustard – Used in both the peach and blueberry filling and also the cornmeal topping. This French mustard is made from cut not ground grains which gives it a distinct flavor and texture.
- Flour – Regula all purpose flour works just fine for making the cobbler topping.
- Cornmeal – Pick a medium grain cornmeal for the best texture. This not only texture but also the natural sweetness of corn that pairs well with the peaches and blueberries.
- Baking Powder
- Butter – Gives the cornmeal topping a little richness while also adding moisture.
- Buttermilk – You can also use milk or heavy cream to create the cornmeal topping. The buttermilk will give tang that accents the mustard while the heavy cream will add richness. The milk is more of a neutral flavor. Use what you like and what you have on hand.
How to Make Honey Dijon Peach and Blueberry Cobbler
Combining the freshness of seasonal fruit with a lightly sweet yet savory cornmeal batter, this colorful and vibrant peach and berry cobbler will be on repeat all summer long. The best part, it comes together in just a few simple steps. This is a great dessert to get your kids into the kitchen and have them help you make it.
Time needed: 1 hour and 15 minutes
Peaches and blueberries are combined with the sweet and tangy kiss of honey Dijon and topped with a lightly sweet and savory cornbread topping.
- Mise en Place
Preheat your oven to 350 degrees. Make sure that your butter is cold. Slice your peaches.
Add the peaches, blueberries, lemon juice, mustard, sugar, and cornstarch to a bowl. Toss to combine, making sure the fruit is all coated.
Add the flour, cornmeal, sugar, and baking powder to a bowl and mix to combine. Use a pastry cutter or fork to cut the cold butter into the dry ingredients. It will be sandy. Slowly stream in the buttermilk and mix. Mix in the honey Dijon mustard. It will be a wet dough.
Pour the fruit filling into a 9×13 baking dish. Drop dollops of the batter over the top of the fruit.
Bake the fruit cobbler for 45-50 minutes until the top is golden brown and the fruit is bubbly.
- Finishing Touch
Allow the cobbler to cool. Serve with vanilla ice cream.
There is nothing like the sweet juiciness of a ripe summer peach or blueberry. However you can make this same dessert year round by using frozen fruit. Frozen fruit is picked at season’s peak so you know you are getting that same prime sweetness.
Have fun swapping out different berries to add in with the peaches. Both blackberries and raspberries would be delicious in this recipe!
- Baking Dish – This recipe fits a 9×13 baking dish.
- Pastry Cutter – Using a pastry cutter makes it easy to break the butter into the dry ingredients. However, if you don’t have a pastry cutter you can also use a fork.
Honey Dijon Peach and Blueberry Cobbler is a great make ahead dessert. You can even assemble it earlier in the day and then keep it refrigerated until you’re ready to bake it. If you go with that option make sure that it remains tightly covered with plastic wrap or foil.
Once your cobbler has baked allow the leftovers to cool completely. Cover the baking dish tightly with plastic wrap or foil and keep it refrigerated. When ready to eat it you can let it sit out and come to room temperature. You can also rewarm it in the oven on a low setting.
Top Tip for Honey Dijon Peach and Blueberry Cobbler
Cold butter is your best friend when it comes to making your cobbler topping. This is what gives it its incredible texture. You can slice your butter into cubes and place it in the freezer for 15-20 minutes before making the batter. This will fully chill it while not completely freezing it and the smaller cubes will break in easily into the dry ingredients.
Honey Dijon Peach and Blueberry Cobbler
- 2 mixing bowls
- 1 pastry cutter
- 1 9×13 baking dish
Peach and Blueberry Filling
- 2 lbs peaches, fresh or frozen, sliced
- 2 cups blueberries, fresh or frozen
- 2 tbsp sugar
- 3 tbsp lemon juice
- 2 tbsp cornstarch
- 1 tbsp Maille Honey Dijon Mustard
- 1 cup all purpose flour
- 1 cup cornmeal, medium grain
- 3 tbsp baking powder
- 6 tbsp butter, cold
- 1/2 cup buttermilk, milk, or cream
- 1 tbsp Maille Honey Dijon Mustard
- Preheat the oven to 350 degrees. This recipe will fit a 9×13 baking dish.
- Add all of the ingredients for the peach and blueberry filling to a bowl. Mix to combine.
- Add the flour, cornmeal, and baking soda to a bowl and mix to combine.
- Add the cold butter. Use a pastry cutter or fork to slice the butter into the dry ingredients. The mixture will be sandy.
- Slowly drizzle in the buttermilk and stir to combine.
- Stir in the honey Dijon. The batter will be a wet dough.
- Pour the fruit filling into the baking dish.
- Drop dollops of the batter over the top of the fruit.
- Allow the cobbler to bake for 45-50 minutes until the top is golden brown and the fruit is bubbly.
- Allow to cool.
- Serve with vanilla ice cream.