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!

Blackberry peach cobbler in baking dish

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. 🙂

Peach and blackberry cobbler cooling on a wire rack

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. 🙂

Peach blackberry cobbler recipe ingredients

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.

How to make peach blackberry cobbler
  1. Prep the fruit and place it in a large bowl. Stir in the sugar and cornstarch and set aside.
  2. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
  3. 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. 
  4. Pour the fruit into a greased 9×13″ pan and spread evenly.
  5. Using an ice cream scoop, scoop the biscuit topping into 8 portions over the fruit.
  6. Bake at 400 degrees for about 30 minutes until the biscuit topping is golden brown.

FAQs

Should I peel my peaches for cobbler?

There’s no need to peel peaches for cobbler. The peels add nutrition and a bit of texture!

How do you thicken a cobbler filling?

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.

How do you tell when cobbler is done?

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.

Can cobbler be made in advance?

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.
Blackberry Peach Cobbler

More summer desserts you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Blackberry peach cobbler in baking dish

Peach Blackberry Cobbler

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 0 minutes
Total Time: 45 minutes
Peach Blackberry Cobbler is a delicious blend of juicy peaches, sweet blackberries and a flaky biscuit topping. Serve it with vanilla ice cream for the ultimate summer dessert!
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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

Calories: 321kcal, Carbohydrates: 57g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 23mg, Sodium: 196mg, Fiber: 5g, Sugar: 34g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**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.

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