Blackberry Peach Cobbler Recipe

Peach cobbler is an American staple on the dessert table. Peaches take on a special flavor when baked into a delicious crust, making peach cobbler a hit everywhere it pops up. Recipe developer Jessica Morone takes things to a new level by adding blackberries to her peach cobbler, making it an explosion of fruity flavor. As Morone says, "The sweet juicy peaches are balanced perfectly with the slightly tart blackberries." 

Many of us associate cobbler as being a classic Southern dessert, but what exactly sets a cobbler apart from the closely-related pie? "A pie usually involves a double crust, and possibly a step of baking the bottom crust before you can add the filling to it to bake," Morone explains. "A cobbler is much easier to make, you just add the fruit filling to the bottom of the pan and then drop a topping similar to biscuits on top of the fruit filling and bake it." Easy to make, sweet to the taste, with the perfect balance of fresh fruit throughout? A dessert doesn't get much better than that.

As the name of the recipe signifies, the central ingredients are blackberries and peaches, so you'll need four whole peaches, peeled and sliced, and 3 cups of blackberries. You'll also need a fresh lemon, from which you'll use both juice and zest. For classic baking ingredients, be sure to have sugar, flour, cinnamon, salt, and baking powder on hand. Round it out with a standard stick of butter, some milk, and some vanilla extract.

Before starting this recipe, you will want to peel and slice your peaches as that is the majority of the prep. Preheat the oven to 375 F. While it heats up, lightly grease a 9x13-inch baking dish and set the dish aside.

Now you need to combine the peaches and the blackberries in a large bowl. Add in 1 cup of sugar, ¼ cup of flour, the cinnamon, the lemon juice, and the lemon zest. Gently mix until the fruit is thoroughly coated all over and set this aside. "Any kind of large spoon or spatula can be used to mix the fruit and sugar together," Morone adds. "No fancy tools are needed for this cobbler, it is very simple."

Pour the remaining ¼ cup of sugar, 1 ½ cups of flour, salt, and baking powder into a food processor bowl. Pulse this mixture for a few seconds until everything is mixed well. Add in the butter and continue pulsing until the mixture becomes coarse crumbs. Pour these crumbs into a separate medium-sized bowl and set that aside as well. 

Add the milk and vanilla extract to the medium bowl and stir with a spatula or wood spoon until just combined. This will be the batter for your cobbler.

Pour the fruit and sugar mixture into the bottom of the prepared baking dish. Place dollops of the batter on top of the fruit mixture until you've completely run out of your batter. "You can use a spoon or a large dough scoop to dollop on the topping over the cobbler," adds Morone.

Bake in the preheated oven for 45 to 55 minutes, until the top is golden brown and the fruit is bubbly. Remove the dish from the oven and allow to cool slightly, then serve warm.

"I would probably wait about 15-20 minutes before serving it," explains Morone. "I would serve this cobbler either with vanilla ice cream or whipped
cream on top, because it adds a nice creamy element to the dish. But you could also just eat it with nothing added on top." 

While everybody will love this, it is a decent-sized cobbler, so you may have some leftovers. "You can refrigerate the leftovers for 3-4 days," Morone notes. "Cobbler tastes better warm, so I would either reheat the whole pan it in the oven (covered at 350 F for about 20 minutes) or reheat individual servings in the microwave for 15-30 seconds each before serving it."