Peach and Blackberry Cobbler Recipe with Buttery Crumble

Fruit desserts are some of the most rewarding summer treats. When stone fruit and berries are in season, their natural sweetness and bright acidity create perfect fillings for crisps, cobblers and galettes. This peach and blackberry cobbler showcases both fruits, highlighting juicy peach slices and plump blackberries in a slightly syrupy filling topped with tender, buttermilk biscuits.

The filling is thickened just enough to be syrupy and spoonable, while the topping bakes to a buttery, flaky finish. It’s an easy recipe for weeknight desserts, potlucks, or any summertime gathering—simple to prepare and always a crowd-pleaser.

Why you’ll love this recipe:

• Juicy peach and blackberry filling thickened to a syrupy consistency and balanced with moderate sweetness.
• Buttermilk biscuit topping bakes golden and flaky, offering a pleasant contrast of textures.
• Simple to prepare and adaptable—use fresh or frozen fruit, and you can prep the fruit filling ahead of time for easier assembly.

Recipe ingredients

Below are the ingredients needed for the filling and the biscuit-style topping. Quantities are sized to fill a 9×13″ baking pan or a 2 1/2–3 quart dish and serve about eight.

• Fruit: 3 1/2 lbs. peaches (peeled, pitted and sliced about 1/2″ thick) and 8 ounces blackberries (halve large berries). Fresh or frozen fruit can be used; if using frozen, no need to thaw fully—just mix and bake as directed.
• Cornstarch: 2 tablespoons to thicken the filling while leaving a pleasant syrupy texture.
• Sugar: 1/3 cup granulated sugar for the fruit filling; 1/4 cup in the topping. You can substitute coconut or maple sugar for a refined-sugar-free option. Turbinado sugar (about 1/2 tablespoon) is optional for sprinkling the topping to add a little crunch.
• Butter: 6 tablespoons cold, unsalted butter cut into small cubes for the topping; keep it cold so the topping becomes flaky.
• Buttermilk: 3/4 cup plus 2 tablespoons low-fat buttermilk to bring tenderness and a mild tang to the biscuit topping. If you don’t have buttermilk, make a quick substitute by stirring 1 tablespoon lemon juice or vinegar into 1 cup milk and letting it sit for 10 minutes; use the amount needed.
• Dry ingredients for topping: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon (optional), and a pinch of salt.

See the instructions below for full steps and timing.

How to make peach and blackberry cobbler

This recipe has two straightforward components: the fruit filling and the biscuit topping. Both come together quickly, and the cobbler bakes in about 30 minutes. Small tips are included to help ensure consistent results.

Pro tip: Prep the fruit up to a day in advance—peeling, pitting and slicing peaches and tossing them with sugar and cornstarch will save time on the day you bake.

1. Preheat oven to 400°F (about 200°C). Spray or grease a 9×13″ baking pan (or a 2 1/2–3 quart dish).
2. In a large bowl, combine the peach slices, blackberries, 1/3 cup granulated sugar and 2 tablespoons cornstarch. Toss gently to coat, then spread the fruit evenly in the prepared pan.
3. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon (optional) and a pinch of salt.
4. Cut in 6 tablespoons cold, cubed unsalted butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs and small bits of butter remain visible. Pour in 3/4 cup plus 2 tablespoons buttermilk and stir just until the dough is moistened; do not overmix.
5. Using an ice cream scoop or large spoon, drop the biscuit topping into eight mounds across the fruit filling and gently spread each slightly. Sprinkle the topping with turbinado sugar if using.
6. Bake at 400°F for about 30 minutes, or until the topping is deep golden brown and the fruit is bubbling around the edges. Let cool slightly on a wire rack before serving.

Recipe FAQs

Recipe notes

• Make ahead: Prep the fruit up to a day in advance for faster assembly.
• No buttermilk? Make a quick substitute by stirring 1 tablespoon lemon juice or vinegar into 1 cup milk and letting it sit 10 minutes; use the amount specified in the recipe.
• There will still be a pleasant amount of syrupy liquid in the finished cobbler even with 2 tablespoons cornstarch; use an extra 1/2–1 tablespoon cornstarch if you prefer less liquid.
• Serve plain or with vanilla ice cream or whipped cream for an indulgent finishing touch.
• Store leftovers at room temperature for up to 2 days or refrigerate for up to 3 days. Reheat gently before serving if desired.