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.
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Magical Crispy Crust Blackberry Peach 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.
- 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.
- 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.
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.
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.
Try These Other Fruit Desserts!
For the fruit:
- 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
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 brown sugar, lemon zest, and a squeeze of lemon juice. Toss together.
- In an electric mixer, beat together the softened butter and 3/4 cup granulated 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 granulated 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 1/4-1/2 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.
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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.