This simple peach blackberry cobbler will melt in your mouth—better make a double batch!
In the early 2000s, I was living in Savannah, Georgia, just out of college and newly single.
Now living completely on my own, and in a new town, I met friends that helped me build a fresh and exciting life … and I discovered a new cable channel called Food Network.
I believe it was at this point that my love for food, cooking, eating out, etc., really started to blossom.
While living in Savannah, I picked up a cookbook called Savannah Style, published by Junior League of Savannah, which featured recipes created and tested by the city’s best chefs and restaurant owners.
I don’t know this for sure, but considering the amount of butter and sugar, I have to assume that self-proclaimed “Butter Queen” Paula Deen had input on the peach cobbler recipe that I’ve come to make my own.
Mind you, this is no “crumble.”
It’s not a “crisp.”
This is a true cobbler—not with biscuits on top—one with batter that bakes around the fruit and forms a mouth-watering cake-like gooey crust, full of buttery goodness.
5 Reasons You MUST Try This Cobbler Recipe
1. The ingredients are staples in even the most meagerly stocked kitchen.
Flour? Sugar? Milk? Baking powder? Butter? Check, check, check, check, check!
2. Yeah, there might be an entire stick of butter in there, but how else would you get that crispy goodness around the edges?
As Julia Child would say: everything in moderation, including moderation.
In this case, you’re not eating a whole stick of butter yourself … unless you eat the whole batch of cobbler, which I’ll admit, could be a realistic possibility since it’s sooooo good.
Fat helps you absorb vitamins, right? No guilt.
3. You can make this cobbler out of just about any kind of fruit on hand, fresh or frozen.
I’ve made peach, blueberry, strawberry, pear/raspberry, peach/blackberry, mixed berry … even apple-cinnamon! There are endless combo possibilities.
4. If you’re low on fruit, just go high on batter—it’s so yummy!
Sometimes I think maybe just the cobbler batter baked without fruit would be amazing, so ooey-gooey and crispy around the edges…
5. There’s a chance you could have leftovers, just a chance. If so, you’re in luck!
The cobbler gets better after sitting overnight!
Just reheat for fifteen seconds in the microwave; you’re good to go!
Virtually any type of fruit (non-citrus, although zest is yummy as an add-in) can be used in place of peaches.
If you want to try apple cobbler, I’d cook the apples down a bit before adding them so that they’re soft.
You see a peach blackberry cobbler here … what kind of cobbler fruit pairing will you try first?
- 2 cups peaches, sliced
- 1 cup blackberries
- 1/2 cup sugar
- 1/2 cup salted butter
- 3/4 cup flour
- 2 teaspoons baking powder
- 1 cup sugar
- 1/4 teaspoon salt
- 3/4 cup milk
- Mix the peaches and blackberries with 1/2 cup sugar in a small bowl and set them aside aside.
- Preheat the oven to 350°F. Put the butter in the bottom of deep 2-quart baking dish and then set the baking dish in the oven to melt the butter. Keep an eye on the butter so it melts fully, but doesn't burn.
- Meanwhile, in a mixing bowl, whisk together the remaining ingredients to make a batter.
- Once the butter's melted, pour the batter over the melted butter—do not stir.
- Gently spoon the peach/blackberry mixture on top of batter; again—do not stir.
- Bake the cobbler for 35 to 45 minutes, until crust is light brown and puffy, with golden and crispy edges. Let it rest for 15 minutes before serving.
If you don't have fresh peaches and blackberries, frozen fruit will work fine! Be sure to thaw it before tossing with the sugar.
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