Peach and Blackberry Cobbler
This easy peach and blackberry cobbler tastes heavenly when served warm topped with vanilla ice cream. It’s comfort food at its finest.
A cobbler makes the best dessert.
It’s easy to make, colorful and tastes wonderful especially when served warm with vanilla ice cream.
As the ice cream slowly melts over the cobbler it makes each bite taste so good.
About this Recipe
In this recipe, I left the skin on the peaches because it adds such a pretty color to the dessert especially with the contrast of the dark blackberries.
The crust on this cobbler reminds me of the taste and texture of pastry. It’s light with a touch of sweetness to it.
And I like to use fresh peaches and fresh blackberries for this recipe because they seem to hold their shape better than the frozen peaches and blackberries do.
My favorite way of eating this delicious dessert is to get a little piece of the crust in every bite, oh and the vanilla ice cream in each bite too, along with the fruit filling of course.
Let’s check out the ingredients.
Fruit Filling – Fresh peaches, fresh blackberries, granulated sugar, ground cinnamon, salt, corn starch, fresh lemon juice and butter for greasing the baking dish
Baking Dish – An oven-safe 1-1/8 quart, 9-inch oval baking dish; or 9 x 9 inch metal pan; Butter for greasing the baking dish
Topping – All-purpose flour, granulated sugar, baking powder, salt, milk, butter and…
…white sanding sugar…
…or other type of large crystal sugar
Equipment:
- An oven-safe 1-1/8 quart, 9-inch oval baking dish, or 9 x 9-inch metal pan.
- And a large pizza pan or baking sheet (to set in the oven on the rack under the cobbler while it’s baking in case the filling bubbles or drips over the side)
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the oven to 350 degrees F.
For the Baking Dish:
Brush softened or melted butter on the bottom and sides inside of the baking dish.
Set aside.
For the Fruit Filling:
Keep the skin on the peaches (adds a pretty color to the cobbler).
Carefully cut the flesh of each peach away from the the pit (seed).
Slice the peaches into fairly thick slices (about 1/2-inch thick).
To a medium size bowl, add the sliced peaches.
To the bowl, add…
…fresh lemon juice…
…sugar…
…salt…
…ground cinnamon…
…and…
…corn starch.
Next…
…gently mix together…
…until the peaches are coated.
Then…
…to the bowl…
…add blackberries.
TIP – Add the blackberries last after mixing the peaches so that the berries don’t get mashed or broken up when mixing the filling ingredients.
Set aside.
For the Topping:
To a medium size bowl, add flour…
…sugar…
…salt…
…and baking powder.
Whisk the dry ingredients together.
To the bowl, add milk…
…and stir together.
Then add small cubes of chilled butter.
Stir together.
The batter will have a consistency that’s somewhat thin and there will be some “lumps” from the cubed butter.
Set aside for a moment.
For the Cobbler:
To the baking dish, add the fruit filling.
Spread the fruit out evenly.
TIP – Make sure the fruit filling doesn’t go all the way to the top of the dish.
It should be about a 1/2-inch from the top of the baking dish to allow room for the topping to rise.
On top of the fruit filling, evenly spread the topping.
TIP – Leave some areas of fruit without batter (this helps prevent “steam” from making the batter soggy).
Then…
…evenly sprinkle white sanding sugar on the topping.
TIP – On the rack in the oven under where the cobbler will set, place a large pizza or sheet pan (large enough to catch drippings) (just in case some of the filling may bubble over the edge of the baking dish while in the oven).
Bake the cobbler in a preheated oven (at 350 F.) until the crust is golden brown on top and the filling is bubbling (about 52 to 55 minutes).
Then…
…time to dish up!
Serve warm…
…topped with…
…vanilla ice cream…
…or whipped cream.
Thank you so much for stopping by CCC!
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Easy Peach and Blackberry Cobbler
Ingredients
For the Baking Dish:
- 3 teaspoons butter, softened or melted salted or unsalted
For the Fruit Filling:
- 4 cups sliced ripe peaches (sliced fairly thick, with the skin on) (equals about 4 to 5 medium-size peaches)
- 1-1/2 cups fresh blackberries
- 2/3 cups granulated sugar
- 1/4 teaspoon (heaping) ground cinnamon
- 1 small pinch salt
- 2-1/2 tablespoons corn starch
- 2 teaspoons fresh lemon juice
For the Topping:
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1 dash salt
- 1/2 cup milk
- 4 tablespoons butter (chilled), cut into small cubes salted or unsalted
For the Cobbler:
- Fruit Filling
- Topping
- 2 tablespoons white sanding sugar (or other large crystal sugar)
- Vanilla ice cream (for serving)
Equipment
- Stoneware (oven-safe) 1-1/8 Quart, 9-inch Oval Baking Dish (measures approx. 7-1/2" x 11" x 2"); or 9"x 9" Baking Dish or Metal Pan
- A large pizza pan or baking sheet (to set in the oven on the rack under the cobbler while it's baking in case the filling bubbles or drips over the side)
Instructions
- Preheat oven to 350 degrees F.
For the Baking Dish:
- Brush softened or melted butter on the bottom and sides inside of the baking dish. Set aside.
For the Fruit Filling:
- Keeping the skin on the peaches, carefully cut each peach away from the pit (seed). Slice the peaches into fairly thick slices (about 1/2-inch thick).
- To a medium size bowl, add the sliced peaches, lemon juice, sugar, salt, cinnamon and corn starch. Gently mix together until the peaches are coated.
- To the bowl, add blackberries. The blackberries are added last so that they don't get mashed or broken up when mixing the filling ingredients. Set aside.
For the Topping:
- To a medium size bowl, add flour, sugar, salt and baking powder. Whisk the dry ingredients together. To the bowl, add milk and stir together.
- Then add small cubes of chilled butter. Stir together. The batter will have a consistency that's somewhat thin and there will be some "lumps" from the cubed butter. Set aside for a moment.
For the Cobbler:
- To the baking dish, add the fruit filling. Spread the fruit out evenly. Make sure the fruit filling doesn't go all the way to the top of the dish. It should be about a 1/2-inch from the top of the baking dish to allow room for the topping to rise.
- On top of the fruit filling, evenly spread the topping. Leave some areas of fruit without batter (this helps prevent "steam" from making the batter soggy). Evenly sprinkle white sanding sugar on the topping.
- On the rack in the oven under where the cobbler will set, place a large pizza or sheet pan (large enough to catch drippings) (just in case some of the filling may bubble over the edge of the baking dish while in the oven).Bake the cobbler in a preheated oven (at 350 F.) until the crust is golden brown on top and the filling is bubbling (about 52 to 55 minutes).
- Serve warm topped with vanilla ice cream or whipped cream. Store any leftovers in the refrigerator.
Notes
TIPS:
- Add the blackberries last after mixing the peaches so that the berries don't get mashed or broken up when mixing the filling ingredients.
- Make sure the fruit filling doesn't go all the way to the top of the dish. It should be about a 1/2-inch from the top of the baking dish to allow room for the topping to rise.
- Leave some areas of fruit without batter (this helps prevent "steam" from making the batter soggy).
Cobbler and Pie Recipes
Here are more Cobbler and Pie Recipes you may like “Easy Peach and Nectarine Cobbler“, “Mini No-Bake Cherry Cheese Pies” and “Blackberry and Lemon Mason Jar Lid Pies“.
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