Peach and Blackberry Cobbler

For my wife there is not a more perfect time of year than summer. In fact, all other seasons only serve to point one towards this amazing time of year. Their purpose seems to only be to intensify ones longing for longer, warmer days, full of sunshine and fresh fruit. One the ways we celebrate summertime around our home is by picking blackberries and peaches. Peaches we go to the farm to pick but the blackberries we forage for. It’s a sad day in the our home when there’s no more blackberries to pick. It’s a sign that the dark days of winter are coming. My wife jokes, or at least I think she’s joking, that one day we will move to the southern hemisphere for half the year and the northern hemisphere for the other. It would be a life of perpetual summer.

But until then we will have to settle for making the most of summer while we have it by making pies and cobblers! Here is a great cobbler recipe my wife found in an issue of bon appetit that we have adapted.


  • 1/2 cup sugar
  • 1 1/2 Tbsp cornstarch
  • 5 cups of fresh cut peaches
  • 3 cups of fresh blackberries


  • 1 1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, chilled and cut into cubes
  • 1/2 cup whole milk, chilled

Preheat the oven to 400 with the rack in the middle of the oven. Mix together sugar and cornstarch together in a large glass bowl. Incorporate in the peaches and blackberries, making sure everything is well mixed and coated. Once mixture is ready, pour into large baking dish and set aside.

Now on to the dough. Mix together sugar, flour, baking powder, and salt in a bowl. Add butter. There are several ways you can add the butter. I transfer the flour mixture to my food processor and add chilled butter, pulsing until a course meal forms. You can also do this with a fork, a pastry cutter, or your fingers. Once you have the consistency you want add the milk and mix just until dough forms.

Place the dough on a lightly floured counter and gently knead. No more than 5 or 6 times. Too much kneading will make the dough too dense. Pat dough out until it is about 3/4-inch think. Cut into about 8 rectangular pieces and arrange over fruit. Brush the top of the dough with milk and sprinkle with some sugar.

Bake about 35 minutes, until fruit is bubbling and the biscuit topping is golden brown and cooked through. Let cool at least 30 minutes and serve with a large scoop of your favorite ice cream!


About DH

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This entry was posted in Baking, Dessert, Fruit, Sweet. Bookmark the permalink.

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