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!
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.