Blackberry Peach Cobbler is topped with a fluffy, crisp cake batter that melts into every bite of saucy sweet fruit.
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.
How to Make Blackberry Peach Cobbler
- 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). Toss together.
- To make the cake 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 evenly over the fruit.
The Secret to Crisp Cobbler
So far, this looks like a regular old cobbler that’s ready to be popped in the oven, right? Wrong.
This is 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.
Variations and Tips for Making Peach Blackberry Cobbler
- I love the combination of peaches and blackberries, both in flavor and texture, but you can absolutely use all peaches, all blackberries, or another combo you prefer. If you’re using all berries, sprinkle the fruit with a ¼ cup of sugar before adding the topping.
- I usually don’t bother peeling my peaches, but feel free to peel if you prefer.
- The sugar on top of the cake batter is the KEY to the crisp crust. I tried this technique without the sugar, and while it baked fine, it didn’t have the same crackling crust.
- Go slow when you’re pouring the boiling water on top, and try to wet as much of the sugar as you can.
- Blackberry Peach Cobbler is best served warm, 10-15 minutes out of the oven, with a scoop of ice cream. Leftovers can be reheated in the oven. They’ll still be quite good, but they won’t have the same crisp crust.
Try These Other Fruit Desserts!
- Strawberry Chocolate Chip Cobbler
- Peach Cobbler Cheesecake Bars
- Skillet Peach Slump
- Nectarine, Cherry, and Strawberry Crisp
For the fruit:
- 1 1/2 pounds peaches (4-5 medium peaches), pitted and sliced
- 6 ounces blackberries
- Zest from 1/2 a lemon
- Squeeze lemon juice
For the cake topping:
- 1/4 cup (4 Tablespoons) unsalted butter, softened
- 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
- Grease a 9 inch square pan and preheat the oven to 350 degrees. Line a baking sheet with foil. Add the peaches and blackberries to the square pan. Sprinkle with lemon zest and a squeeze of lemon juice. Toss together.
- In an electric mixer, beat together the softened butter and 3/4 cup sugar until they're combined with a sandy texture, about 2 minutes.
- Add the flour, baking powder, and salt and beat until crumbly, another minute. Slowly pour in the vanilla and milk and stir until incorporated, then increase the speed and beat until the batter is smooth and fluffy.
- Spread the cake batter evenly over the fruit. Sprinkle the remaining 1/4 cup of sugar on top. Slowly pour the boiling water over top, wetting as much of the sugar as you can.
- Place the pan on the lined baking sheet and bake for 40-50 minutes or until golden brown. Allow to set up for 10-15 minutes, then serve warm with ice cream.
If you're using all blackberries or another tart fruit, add 1/4 cup of sugar to the fruit before topping with the cake batter.
Leftover cobbler can be reheated in the oven, though it won't retain its crispy texture.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 398mgCarbohydrates: 61gFiber: 4gSugar: 45gProtein: 4g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.