Peach and Blackberry Cobbler Recipe

Fruit desserts are among the best parts of summer. Ripe peaches pair beautifully with berries, and this cobbler highlights that combination. The filling becomes syrupy and juicy while the biscuit topping bakes to a golden, tender crust. The recipe is straightforward, flexible with fruit choices, and ideal for entertaining or a simple family dessert.

Why you’ll love this recipe:

• Juicy peach and blackberry filling with a flaky buttermilk biscuit topping.
• Quick and easy to prepare, great for summer gatherings and weeknight desserts.
• Fruit prep can be done in advance, making assembly fast when you’re ready to bake.

Recipe ingredients

Use fresh or frozen fruit as available. Quantities and full ingredient list are below.

• 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 (more if you prefer a thicker filling)
• 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 of 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)

Tip: No buttermilk? Stir 1 tablespoon lemon juice or vinegar into 1 cup milk (dairy or non-dairy) and let sit 10 minutes to thicken slightly.

How to make peach and blackberry cobbler

This cobbler has two simple components: a fruit filling and a biscuit-style topping. Both come together quickly and bake in about 30 minutes.

Pro tip: Prep the fruit up to a day in advance to speed up assembly.

1. Preheat oven to 400°F (200°C). Lightly spray a 9×13″ baking pan or a 2 1/2–3 quart baking dish with cooking spray.
2. In a large bowl, combine sliced peaches, blackberries, 1/3 cup sugar, and 2 tablespoons cornstarch. Toss gently to coat and pour the mixture into the prepared pan, spreading it evenly.
3. In a medium bowl, whisk flour, 1/4 cup sugar, baking powder, baking soda, cinnamon (if using), and salt. Cut in the cold cubed butter with a pastry blender or your fingers until the mixture resembles coarse crumbs and small butter pieces remain.
4. Pour in the buttermilk and stir just until the dough is moistened and holds together. Do not overmix.
5. Use an ice cream scoop to portion the biscuit dough into eight even mounds across the fruit, leaving small gaps for the filling to bubble through. Lightly spread each mound if desired. Sprinkle turbinado sugar over the topping, if using.
6. Bake at 400°F for about 30 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges. Let cool slightly on a wire rack before serving.

Recipe FAQs

Recipe notes

• Prep the fruit a day ahead to make assembly quick.
• Make quick buttermilk by adding 1 tablespoon lemon juice or vinegar to milk and letting it sit 10 minutes.
• The cobbler will remain slightly syrupy even with 2 tablespoons cornstarch; add more cornstarch if you prefer a drier filling.
• Serve warm with vanilla ice cream or whipped cream for a classic pairing.
• Store leftovers at room temperature for up to 2 days or refrigerate for up to 3 days. Reheat gently before serving.