We're just a few weeks away from another epic summer celebration and this Peach Blackberry Cobbler needs a moment in the spotlight!
Peach season is in full swing, and I literally plan on using peaches until October when they go out of season here in LA. So prepare yourself for an onslaught of peach recipes. First up: Peach Blackberry Cobbler. Fresh peaches and blackberries are topped with the most incredible cobbler / biscuit topping and baked to perfection. It's a great recipe to prep ahead and bake right before you're ready to serve. I love to do it a la mode with a scoop of ice cream on top to keep things nice and cool.
A few notes on the Peach Blackberry Cobbler recipe:
- You could use any other fruit rather than blackberries if that's on hand. Strawberries, blueberries, cherries... you get the idea. Any fruit will work well next to peaches.
- If you're not quite able to get your hands on peaches but you're able to find nectarines - those work too!
- The cobbler topping can be prepped ahead a few days if you're looking to save time. Just keep it stored in the fridge until ready to dollop on top of the peaches.
- If you want to really level up the biscuit recipe, grate the chilled butter. I know that sounds weird, but literally you use a cheese grater and grate the butter into the dry mixture and continue to toss after grating to evenly incorporate into the mixture. This ensures the butter is evenly combined and you'll get buttery bites in each piece.
What you’ll need:
Peach Blackberry Cobbler
This incredible Peach Blackberry Cobbler is the dessert of summer. Fresh fruit, an incredible cobbler dough and ice cream on top.... PERFECTION.
Ingredients
For the Fruit
- 8 ripe peaches
- 1 ½ cups blackberries
- 1 tablespoon all purpose flour
- 1-2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
For the Cobbler Topping
- 1 ¼ cup all purpose flour
- ½ cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons butter chilled
- 1 egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- vanilla ice cream to serve
Instructions
- Preheat oven to 375 degrees F.
- Using a sharp knife, cut a small cross hatch at the bottom of the peaches. Bring a large pot of water to a boil on the stove. Add the peaches into the boiling water, a few at a time, and let cook for 45 seconds. Remove with a slotted spoon and set aside to cool. Repeat with remaining peaches. Once peaches have cooled enough to hold, peel off the skins and then cut them up into slices, discarding the pit.
- Transfer sliced peaches to a large bowl. Add the blackberries, flour, lemon juice and zest, salt and brown sugar and toss together. Transfer fruit mixture into a large baking dish and transfer into the oven, bake for 10 minutes and remove.
- Prepare the biscuit dough by combining the flour, brown sugar, baking powder, cinnamon and salt in a medium bowl. Cut in the chilled butter with a pastry cutter. Add in the egg, buttermilk and vanilla and mix until shaggy. Pile the topping onto the partially cooked fruit mixture using a spoon and randomly drop scoops along the surface of the cobbler.
- Place the dish into the oven and bake for about 30 minutes until the top is slightly puffed and golden brown. Let cool for about 10 minutes before serving. Serve with vanilla ice cream.
Notes
- You could use any other fruit rather than blackberries if that’s on hand. Strawberries, blueberries, cherries… you get the idea. Any fruit will work well next to peaches.
- If you’re not quite able to get your hands on peaches but you’re able to find nectarines – those work too!
- The cobbler topping can be prepped ahead a few days if you’re looking to save time. Just keep it stored in the fridge until ready to dollop on top of the peaches.
- If you want to really level up the biscuit recipe, grate the chilled butter. I know that sounds weird, but literally you use a cheese grater and grate the butter into the dry mixture and continue to toss after grating to evenly incorporate into the mixture. This ensures the butter is evenly combined and you’ll get buttery bites in each piece.
Nutrition Information
Calories: 245kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 639mg | Potassium: 123mg | Fiber: 2g | Sugar: 19g | Vitamin A: 379IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 1mg
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If you're a fan of this flavor combo - do the Crisp too!
Great!
The instructions say to mix the egg, buttermilk, and vanilla extract then set it aside. It never says when to add this to the dry ingredients.
step 4!! you add in the wet ingredients and then set the entire mixture aside
Can you use frozen or drained canned peaches.
I'd do frozen and just make sure they are thawed and blotted dry
Made this for a summer bbq. Everyone raved about it!!!! My son said it was his favorite dessert and that he would ask for this instead of a birthday cake. Earlier in the day I prepped the fruit and the biscuit topping(stuck both in the fridge). I spooned the dough on right before I baked it. Put it in the oven while we were eating dinner and It was perfectly warm and delicious with vanilla ice cream. Make this cobbler, you will love it!
ps. I used peaches, plums and blackberries
Summer desserts are the BEST!