Peach Blackberry Cobbler
This Peach Blackberry Cobbler is the ultimate summer dessert! It’s a delicious blend of juicy peaches, sweet blackberries, and it’s topped with a flaky biscuit topping!
Fruit desserts are some of my very favorite, especially in the summer when there’s such a wide variety.
A big scoop of vanilla ice cream over strawberry rhubarb crisp or my blueberry galette is just sheer heaven.
My Peach Blackberry Cobbler is pretty irresistible too. The juicy fruit filling is with a golden brown biscuit topping for one of the best summer desserts possible.
I love peaches on their own, but I think they’re even better combined with berries. My peach blueberry crisp gave me the idea for this cobbler combination, and to say I loved it was an understatement. 🙂
Why you’ll love this recipe:
- Peach blackberry cobbler includes a juicy fruit filling topped with a flaky buttermilk biscuit topping.
- It’s an easy summer dessert that’s perfect for any occasion.
- It can be made in advance, so it’s perfect for entertaining!
Recipe ingredients
It doesn’t get better than a cobbler! Juicy fruit topped with a buttery, golden brown biscuit topping…yes please. 🙂
Ingredient notes
- Fruit. The glory of cobblers is that you can use your favorite fruit. This recipe combines peaches and blackberries, but you can use one or the other or come up with your very own combination of fruit. Fresh or frozen fruit may be used.
- Cornstarch. The cornstarch is essential to thickening the peach and blackberry filling, while still maintaining some sweet, syrupy liquid for a juicy cobbler.
- Sugar. The granulated sugar may be substituted with coconut or maple sugar to make this refined sugar free. The turbinado sugar is used simply to give the biscuit topping some crunch, and may be omitted if you don’t have any on hand.
- Butter. Be sure the butter is cold, and use unsalted in order to control the sodium.
- Buttermilk. The buttermilk gives the biscuit topping a nice tangy flavor. Pro tip: If you don’t have buttermilk on hand make your own by stirring a tablespoon of lemon juice or vinegar into your favorite dairy or non-dairy milk and let stand for 10 minutes.
How to make peach and blackberry cobbler
This peach and blackberry cobbler recipe includes two components — a juicy fruit filling and a buttermilk biscuit topping.
Both components are incredibly easy to prep!
Pro tip: Prep the fruit up to a day or so in advance to make prep go even faster.
See the recipe card for full instructions.
- Prep the fruit and place it in a large bowl. Stir in the sugar and cornstarch and set aside.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
- Cut in the cold butter cubes with a pastry blender or use your hands until the mixture resembles coarse crumbs, then pour in the buttermilk and stir just until the mixture is moistened.
- Pour the fruit into a greased 9×13″ pan and spread evenly.
- Using an ice cream scoop, scoop the biscuit topping into 8 portions over the fruit.
- Bake at 400 degrees for about 30 minutes until the biscuit topping is golden brown.
FAQs
There’s no need to peel peaches for cobbler. The peels add nutrition and a bit of texture!
The blackberry peach cobbler filling thickens perfectly with a couple of tablespoons of cornstarch. The liquid is thick and syrupy for a nice juicy cobbler.
Cobbler is done when the biscuit topping is deep golden brown and the fruit is bubbling around the sides. You can also insert an instant read thermometer into the thickest part of the topping — it’s done when it registers about 200 degrees.
The fruit filling for cobbler may be prepped up to a day in advance, but the cobbler should not be assembled until just before baking. The cobbler may be baked several hours in advance as well.
Recipe notes
- Pro tip: Prep the fruit up to a day or so in advance to make prep go even faster!
- No buttermilk? Make your own by stirring a tablespoon of lemon juice or vinegar into your favorite dairy or non-dairy milk and let stand for 10 minutes.
- There’s still a decent amount of liquid in the cobbler despite using 2 tablespoons of cornstarch. It’s syrupy and delicious! Use 1/2 – 1 tablespoon more cornstarch if you prefer less liquid.
- Enjoy as-is or serve with ice cream or whipped cream!
- Store leftover cobbler at room temperature for up to 2 days or in the refrigerator for up to 3 days.
More summer desserts you’ll love:
- Blueberry crumble bars
- Cherry clafouti by Simply Recipes
- Rhubarb cake
- Strawberry rhubarb pie
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Peach Blackberry Cobbler
Ingredients
For the filling:
- 3 1/2 lbs. peaches peeled, pitted, and sliced into 1/2″ thick slices
- 8 ounces blackberries halved if large
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch*
For the topping:
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon optional
- 1/2 teaspoon baking soda
- pinch salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 3/4 cup plus 2 tablespoons low fat buttermilk
- 1/2 tablespoon turbinado sugar for sprinkling the topping (optional)
Instructions
- Preheat the oven to 400 degrees. Spray a 9×13" baking pan (or 2 1/2 – 3 quart dish) with cooking spray and set aside.
- Place the peaches, blackberries, 1/3 cup sugar, and cornstarch in a large bowl and toss well to combine. Pour the filling into the prepared pan.3 1/2 lbs. peaches, 8 ounces blackberries, 1/3 cup granulated sugar, 2 tablespoons cornstarch*
- Place the flour, 1/4 cup sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl and whisk well. Cut in the cold butter cubes with a pastry blender (or use your hands) until the mixture resembles coarse crumbs (small bits of butter will still be visible). Pour in the buttermilk and stir just until the mixture is moistened.1 1/2 cups all purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, pinch salt, 6 tablespoons cold unsalted butter, 3/4 cup plus 2 tablespoons low fat buttermilk
- Using an ice cream scoop, scoop the topping in 8 portions over the fruit filling and spread slightly. Sprinkle with turbinado sugar.1/2 tablespoon turbinado sugar
- Bake the cobbler for 30 minutes or until the topping is golden brown. Cool slightly on a wire rack and serve!
Notes
- Pro tip: Prep the fruit up to a day or so in advance to make prep go even faster!
- No buttermilk? Make your own by stirring a tablespoon of lemon juice or vinegar into your favorite dairy or non-dairy milk and let stand for 10 minutes.
- There’s still a decent amount of liquid in the cobbler despite using 2 tablespoons of cornstarch. It’s syrupy and delicious! Use 1/2 – 1 tablespoon more cornstarch if you prefer less liquid.
- Enjoy as-is or serve with ice cream or whipped cream!
- Store leftover cobbler at room temperature for up to 2 days or in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in July 2017. Step by step photos have been added and the text has been modified to include more recipe information.
24 Comments on “Peach Blackberry Cobbler”
Oh wow…August 10th? So early! I think the kids in my area start 13th or 14th, it just seems to get earlier every year! This cobbler is just gorgeous, Marcie! Peach anything is a favorite of mine, and I’m loving that you used blackberries in here. Definitely an underrated fruit in my opinion! 🙂 I would love a serving of this with a big scoop of vanilla ice cream!
I don’t know why they have to keep changing the calendar school year all the time…early August is way too soon! Thanks Gayle!
August 10 is crazy! I would have died having to sit in a classroom before the rainy season starts. . .This cobbler look so delicious. I made blackberry peach jam a few summers ago and haven’t been able to get over how much I love the two flavors together. Have a great week, Marcie!
It IS crazy….my kids are used to it I guess but I’m not! And that jam sounds delicious Kelsie!
Healthy desserts with just the required amount of sugar and fat are are a real thing too! Yours sounds so perfect!
Thank you Balvinder! 🙂
When the fruit is this sweet on its own it doesn’t need much sugar! Thanks Megan!
Whoa August 10th??? That’s crazy early! We never went back to school until after labor day growing up so that is just nuts to me! haha
ANYWAY. This cobbler!! It looks just perfect! And I love these photos too!
I always went back after Labor Day too so I’ll never get used to this August stuff! Thanks so much Ashley! 🙂
It’s been long since I’ve made a cobbler! Love the blackberry peach combo!
It had been way too long for me too and this was just the thing to get me back on track! 🙂
What a great dessert for stone fruit season. I love that you use buttermilk here! It sounds (and looks) just wonderful.
Thank you Katherine!
Well my question to the school board is if your kids started summer break the earliest they ever have, why can’t they just keep the party going and start the school year the latest they ever have? I mean, why stop a good thing? 😉 I hope you and your kids are enjoying the last little bit of summer break! And by “enjoying” I mean, I hope you guys are eating this cobbler on repeat!!!! Peaches are a favorite of mine, but with blueberries in a cobbler?! SIGN ME UP! SO yum! Cheers, friend!
I like the way you think but unfortunately the school board may not. I wish! Thanks Cheyanne and I hope you have a wonderful weekend!
I really really like the sound of this cobbler. I’ve tried peach and raspberries and now I was to have blackberries with my peaches. Sorry the boys are back to school so soon. Enjoy your last week with them 🙂
I think you’ll love the peach-blackberry combo! Thanks Zainab!
This cobbler is gorgeous, Marcie! I can see how savoring every bite of it would make summer last longer. 😉
And I know what you mean about making some desserts healthier. I tried to make a peach cobbler last summer and it was an epic fail. Some things aren’t meant to be messed with!
I am so late to the peach and blackberry cobbler party, but I’m so glad my blueberry rhubarb version steered you in the right direction! Buttermilk is my favorite and I love how you added it to your topping — so fluffy and delicious! If only peaches and summer vacation could last forever…
Your version didn’t steer me wrong Liren. 🙂 Thanks and I hope you’re having a great week!
I made a vegan version of your recipe and it came out amazing! So delicious what a treat! Thank you for this recipe
I’m so glad you liked it and thank you for the feedback!
Ooh yes, I love me a good cobbler! I seem to always forget about blackberries, so I’m into the idea of including them. And that biscuit topping looks divine!
Blackberries add so much flavor! Thanks so much Nicole! 🙂