Name: Blackberry Peach Cobbler
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 1/2 pounds peaches (4-5 medium peaches, pitted and sliced); 6 ounces blackberries; 2 Tablespoon brown sugar; Zest from 1/2 a lemon; Squeeze lemon juice; 1/4 cup unsalted butter, softened (4 Tablespoons ); 1 cup sugar (divided); 3/4 cup flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 teaspoon vanilla; 1/3 cup whole milk; 1/4 cup boiling water

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This dynamite Blackberry Peach Cobbler features a shattering, crisp cake batter crust that is absolutely irresistible. Serve this easy cobbler recipe with a big scoop of ice cream for a crowd pleasing summer dessert.

If you love cobbler recipes, you’ll also want to check out our Strawberry Chocolate Chip Cobbler and Mocha Chocolate Cobbler!

Table of Contents

Magical Crispy Crust Blackberry Peach Cobbler

wooden spoon scooping peach and blackberry cobbler

Cobbler and ice cream is, in my humble opinion, the perfect dessert. It is at once warm and cold, creamy and fluffy, gooey and crisp. It is unpretentious and unfussy, the perfect way to end a summer cookout.

Most traditional cobbler recipes are topped with biscuit dough, but I grew up eating cobbler with cake batter topping, and that’s still what I prefer today.

This Blackberry Peach Cobbler recipe comes from one of my aunts, and it’s topped with lightly sweetened, buttery cake batter that melts into the fruit filling below.

On the surface, this seems like a classic cake batter cobbler, but a special, albeit slightly odd, technique sets it apart.

Set some water to boil and come learn how to make the BEST peach cobbler, with an irresistibly crisp, buttery crust.

scoop of blackberry peach cobbler in a bowl with ice cream

Ingredients Needed

Peaches– You’ll need 4-6 good size peaches, or about 1 1/2 pounds. Look for freestone varieties, such as Contender, to make slicing the peaches much easier. Here’s a full list of freestone peach varieties.
Blackberries
Lemon zest + Juice
Unsalted butter– we almost always use unsalted butter when baking so we can control the amount of salt.
Pantry staples– flour, sugar, baking powder, salt, and vanilla.
Milk– Whole milk is ideal, but 2% also works.
Boiling water- The key to the crackly sugar crust!

How to Make Blackberry Peach Cobbler

Make the filling. Line a pan with sliced peaches and blackberries. Sprinkle with the zest of about ½ a lemon, then give the lemon a quick squeeze over the fruit (you want just a teaspoon or two). Sprinkle with sugar then toss together.
Make the batter. Add the butter and sugar to a stand mixer and cream together for 1-2 minutes. The mixture will still have a sandy texture.
Add the flour, baking powder, and salt and beat together until the mixture is crumbly.
Scrape the bowl, then stir in the vanilla and milk. Increase the speed and beat until the cake batter is light and fluffy. Spread the cake batter over top of the fruit filling.
Add sugar and boiling water. Sprinkle the remaining sugar over the cake batter, then pour the boiling water evenly over the top.
Bake until bubbly and golden brown.

side by side images of a pan of blackberries and peaches and one with a cobbler topping

The Secret to Crisp Cobbler

You’ll notice that up until step four, this seems like a very normal peach cobbler recipe.

That’s where things get a little weird. Stay with me.

Sprinkle the cake batter with a little sugar and bring a ½ cup of water to a boil.

Now, take a deep breath, lay aside all your common sense, and pour the boiling water all over your lovely sugared crust.

It will look like a soupy mess, but do not despair. Pop that pan in the oven (Carefully! It’s a bit sloshy!) and wait for the magic to happen.

After about 45 minutes, you’ll pull out a golden bronze cobbler with a crust that shatters at the tap of a spoon.

The layers of this cobbler are truly a thing of beauty. Crisp, crackly crust gives way to a moist and fluffy cake that melts into sweet, saucy peaches and blackberries.

This cobbler is a full on texture experience.

How to Store Leftover Blackberry Peach Cobbler

Blackberry Peach Cobbler is best served warm, 10-15 minutes out of the oven, with a scoop of ice cream.

Leftover cobbler can be covered and refrigerated for up to five days. Reheat it in a 350 degree oven for 20 minutes, or reheat individual portions in the microwave. The crust will not be quite as crispy reheated, but it will still be delicious.

Pan of blackberry peach cobbler with a wooden serving spoon, alongside a bowl with a scoop of cobbler and ice cream.

FAQs

Do you have to peel peaches for peach cobbler?

I typically don’t. Peach skin gets very soft when baked and I don’t find it bothersome at all in cobbler.

Can I use a different combination of fruit in blackberry peach cobbler?

Yes! You can use all blackberries, all peaches, or something of your own creation–raspberries would be another lovely compliment to the peaches, or try nectarines and strawberries! When I use just peaches, I like to add a little cinnamon and omit the lemon juice and zest.

NOTE: If you’re using fruits that are less sweet, you might want to add more sugar. If I’m using all blackberries, I would add ¼-½ cup of sugar to the filling, depending on how sweet the berries are and your personal preference.

How do I get cobbler to be crispy?

The sugar on top of the cake batter is the KEY to the crisp crust. I tried the boiling water technique without the sugar, and it didn’t give the cobbler that lovely crackling crust.

When adding the boiling water, go slowly and try to wet as much of the sugar as you can.

What’s the difference between cobbler and crisp?

Cobbler typically has a cake-like or biscuit topping, while crisps have a crumbly butter and flour based topping made with or without oats. If you’re looking for a crisp or crumble topping, try this Nectarine, Cherry, and Strawberry Crisp or this Apple and Blackberry Crumble.

scoop of ice cream melting over peach blackberry cobbler

Try These Other Fruit Desserts!