Blackberry Peach Cobbler
A luscious, fiber-rich cobbler bursting with peaches and blackberries, topped with a soft, golden crust. Quick to prepare and perfect warm or at room temperature, this dessert is an everyday treat that balances sweetness and nutrition effortlessly.
Equipment
- 1 × Measuring cups
- 1 × Measuring spoons
- 1 × Zester
- 1 × Glass Baking Dish (7×11 inches)
Ingredients
For the Filling:
- 6 cups sliced peaches frozen
- 2 cups blackberries frozen
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For the Topping:
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter
- ¾ cup milk
Instructions
- Prepare the Fruit Filling: Start by gathering your frozen peaches and blackberries—no need to thaw them, as they’ll release their juices perfectly while baking. In a large mixing bowl, combine 6 cups of sliced peaches and 2 cups of blackberries. Sprinkle 1 cup of granulated sugar evenly over the fruit, followed by ¼ cup of all-purpose flour. Add 1 teaspoon of ground cinnamon, 1 tablespoon of fresh lemon juice, and 1 teaspoon of lemon zest. Gently toss everything together with a large spoon until all the fruit pieces are evenly coated with the sugar and spices. This mixture will form a sweet, slightly thickened base for your cobbler that’s full of flavor and natural juices.
- Transfer Fruit to Baking Dish: Lightly grease a 7×11-inch or 8×11-inch glass baking dish with butter or nonstick spray. Carefully pour the prepared fruit mixture into the dish, spreading it out evenly so that every corner is covered. This ensures that each bite has the perfect balance of peaches and blackberries. Set the fruit-filled dish aside while you prepare the topping.
- Combine Dry Topping Ingredients: In a separate medium-sized bowl, combine 1½ cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Use a whisk or fork to thoroughly mix the dry ingredients until they are evenly blended. This step ensures that your topping will rise properly and have a light, airy texture.
- Cut in the Butter: Add 6 tablespoons of cold, unsalted butter to the dry mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until it resembles coarse crumbs—no larger than a small pea. The small butter pieces will melt during baking, creating pockets of buttery richness and a slightly crisp topping. Be careful not to overwork the mixture; it should remain crumbly, not smooth.
- Add Milk to Form Dough: Pour ¾ cup of milk into the crumbly butter and flour mixture. Gently stir just until the dough comes together. The topping should be soft but slightly sticky—do not overmix, as overworking can make it dense. Your goal is a tender, fluffy biscuit-like layer that will bake golden and slightly crispy on top while remaining soft underneath.
- Spoon Topping over Fruit: Using a spoon or small ice cream scoop, drop spoonfuls of the topping evenly over the fruit mixture. Don’t worry about spreading it perfectly—leaving small gaps allows the fruit juices to bubble up and caramelize along the edges, creating pockets of extra flavor. For a rustic and inviting look, place some topping higher in the center and some closer to the edges.
- Bake the Cobbler: Preheat your oven to 375°F (190°C). Place the cobbler in the center rack of the oven and bake for 55–60 minutes. You’ll know it’s done when the topping is golden brown, the fruit mixture is bubbly, and the edges are slightly caramelized. The aroma of warm peaches, blackberries, and cinnamon will fill your kitchen—a true sign of comfort and homemade goodness.
- Cool Before Serving: Once baked, remove the cobbler from the oven and allow it to cool for at least 10–15 minutes. Cooling slightly helps the fruit juices thicken just enough for easy serving, but you can still enjoy it warm if preferred. This step also enhances the flavors, making the lemon zest and cinnamon more pronounced.
- Serving Suggestions: Serve your cobbler in bowls or plates, optionally topped with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of honey for extra indulgence. Each portion should include both fruit and topping so everyone gets the perfect bite. This dessert is ideal for family dinners, potlucks, or an easy weekend treat.
- Storage & Leftover Tips: Store any leftover cobbler in an airtight container in the refrigerator for up to 3–4 days. To enjoy it later, warm individual portions in the microwave for 30–60 seconds or reheat the entire cobbler in a 350°F (175°C) oven for 10–15 minutes. You can also freeze the baked cobbler for up to 2 months—thaw overnight in the fridge and reheat before serving. If freezing unbaked, assemble the fruit and topping in a freezer-safe dish, cover tightly, and bake directly from frozen, adding 10–15 extra minutes to the cooking time.
Notes
- Do not thaw the frozen peaches and blackberries before baking. Using them frozen helps maintain the perfect texture and prevents the filling from becoming watery.
- Stir the topping just until combined. Overmixing can make it dense instead of light and fluffy.
- Place uneven spoonfuls of topping over the fruit. This allows fruit juices to bubble through the gaps, creating pockets of caramelized sweetness.
- If using fresh peaches or berries, reduce the baking time by 15–25 minutes to avoid overcooking and ensure the topping turns golden without burning.
- For extra flavor, consider adding a pinch of nutmeg or ginger to the fruit filling, or a splash of vanilla to the topping.
