Peach Blackberry Cobbler

5 from 4 votes

This incredible Peach Blackberry Cobbler is the dessert of summer. Fresh fruit, an incredible cobbler dough and ice cream on top.... PERFECTION.

Prep Time20

Cook Time40

Cooling Time10

Total Time1 10

Course: Dessert

Cuisine: American

Servings: people

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.

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.