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Calzolaio Di Mora Pesca »Simple and Healthy Recipe! ✅

This Peach Blackberry Cobbler is the quintessential summer dessert! It’s a delicious mix of juicy peaches, sweet blackberries, and topped with a crumbly cookie topping!

Fruit desserts are among my favorites, especially in the summer when there is so much variety.

A large scoop of vanilla ice cream over strawberry rhubarb crisp or my blueberry galette is heaven.

My Peach Blackberry Cobbler is also quite irresistible. The juicy fruit filling is topped with a golden cookie for one of the best possible summer desserts.

I love peaches on their own, but I think they pair even better with berries. My blueberry peach crisp gave me the idea for this cobbler combo and to say I loved it was an understatement. 🙂

Why you’ll love this recipe:

  • The Peach Blackberry Pie features a juicy fruit filling topped with a flaky buttermilk biscuit.
  • It’s an easy summer dessert, perfect for any occasion.
  • It can be made ahead of time, so it’s perfect for entertaining!

recipe ingredients

There is nothing better than a shoe rack! Juicy fruit garnished with a buttery golden cookie…yes please. 🙂

Notes on ingredients

  • 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 create your own fruit combination. Fresh or frozen fruit can be used.
  • Cornstarch. The cornstarch is essential to thicken the peach and blackberry filling, while maintaining a sweet, syrupy liquid for a juicy cobbler.
  • sugar. Granulated sugar can be substituted for coconut or maple sugar to make this sugar-free refined sugar. The turbinado sugar is used simply to give the cookie a little crunch and can be omitted if you don’t have any on hand.
  • Butter. Make sure the butter is cold and use unsalted butter to check for sodium.
  • milk butter. The buttermilk gives the cookie a nice tangy flavor. pro tipDirections: If you don’t have buttermilk on hand, make your own by mixing a tablespoon of lemon juice or vinegar into your favorite non-dairy or milk and letting it sit for 10 minutes.

How to make a peach and blackberry cobbler

This Blackberry Peach Cobbler recipe includes two components: a juicy fruit filling and a buttermilk cookie topping.

Both components are incredibly easy to make!

pro tip: Prepare the fruit for up to a day or so to make preparation even faster.

See recipe card for full instructions.

  1. Prepare the fruit and put it in a large bowl. Combine the sugar and cornstarch and reserve.
  2. Whisk together flour, cinnamon, baking powder, baking soda, and salt in medium bowl.
  3. Cut the cold butter cubes with a mixer or your hands until the mixture resembles coarse crumbs, then pour in the buttermilk and stir until the mixture is moistened.
  4. Pour fruit into a greased 9×13″ pan and spread evenly.
  5. Using an ice cream scoop, spoon cookie topping in 8 portions over fruit.
  6. Bake at 400 degrees for about 30 minutes until cookie topping is golden brown.

Frequent questions

Should I peel my peaches for the cobbler?

No need to peel peaches for the cobbler. The peels add nutrition and some texture!

How do you thicken a ciabatta filling?

Blackberry Peach Cobbler Filling thickens perfectly with a couple tablespoons of cornstarch. The liquid is thick and syrupy for a nice juicy cobbler.

How do you know when the shoe rack is finished?

The cobbler is ready when the cookie topping is golden brown and the fruit is bubbling up the sides. You can also insert an instant-read thermometer into the thickest part of the stuffing; it will be ready when it registers about 200 degrees.

Can you be a shoemaker beforehand?

The fruit filling for the cobbler can be made up to a day in advance, but the cobbler does not need to be assembled until just before cooking. The cobbler can also be cooked several hours in advance.

recipe notes

  • pro tip: Prepare the fruit for up to a day or so to make prep even faster!
  • No whey? Prepare it by mixing a tablespoon of lemon juice or vinegar in your favorite milk or non-dairy milk and let it steep for 10 minutes.
  • There is still a fair amount of liquid in the cobbler despite using 2 tablespoons of cornstarch. It’s syrupy and delicious! Use an extra 1/2 – 1 tablespoon 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.

Other summer treats you’ll love:

Have you tried this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Blackberry and peach cobbler

Peach Blackberry Cobbler is a delicious mix of juicy peaches, sweet blackberries and a crumbly cookie topping. Serve it with vanilla ice cream for the quintessential summer dessert!

For the filling:

  • 3 1/2 pounds peaches, peeled, pitted, and sliced ​​1/2″ thick.
  • 8 ounces halved blackberries if large
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch*

For the filling:

  • 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 of salt
  • 6 tablespoons cubed cold unsalted butter
  • 3/4 cup plus 2 tablespoons low-fat buttermilk
  • 1/2 tablespoon of turbinado sugar to sprinkle the topping (optional)
  • Preheat oven to 400 degrees. Spray a 9 × 13-inch pan (or 2 1/2 – 3-quart pan) with cooking spray and set aside.

  • Place peaches, blackberries, 1/3 cup sugar, and cornstarch in a large bowl and mix well to combine. Pour the filling into the prepared mold.

    3 1/2 pounds 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 the cold butter cubes with a mixer (or use your hands) until the mixture resembles coarse crumbs (butter bits will remain visible). Pour in the buttermilk and mix 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 of salt, 6 tablespoons cold unsalted butter, 3/4 cup plus 2 tablespoons low-fat buttermilk

  • Using an ice cream scoop, spoon the garnish into 8 portions over the fruit filling and spread lightly. Sprinkle with turbinado sugar.

    1/2 tablespoon of turbinado sugar

  • Bake the cobbler for 30 minutes or until the topping is golden brown. Cool slightly on a rack and serve!

  • pro tip: Prepare the fruit for up to a day or so to make prep even faster!
  • No whey? Prepare it by mixing a tablespoon of lemon juice or vinegar in your favorite milk or non-dairy milk and let it steep for 10 minutes.
  • There is still a fair amount of liquid in the cobbler despite using 2 tablespoons of cornstarch. It’s syrupy and delicious! Use an extra 1/2 – 1 tablespoon 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: 321 kcal, Carbohydrates: 57 g, Protein: 5 g, Fat: 10 g, Saturated Fat: 5 g, Polyunsaturated Fat: 3 g, Cholesterol: 23 mg, Sodium: 196 mg, Fiber: 5 g, Sugar: 34 gram

Nutrition is estimated using a food database and should only be used as a guide for informational purposes.

All recipes and images © Flavor the Moments.

**This recipe was originally published in July 2017. Added step-by-step photos and edited text to include more information about the recipe.

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