Go Back
+ servings
Blackberry peach cobbler in baking dish

Peach Blackberry Cobbler

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!

Leave a Review »


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)


  • Preheat the oven to 400 degrees.  Spray a 9x13" 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!


  • 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.  


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!