I made this cobbler the summer my peach tree produced more fruit than I could eat, and the blackberry bushes along the back fence were heavy enough to pull the branches to the ground. Four cups of sliced peaches and two cups of blackberries, mixed with sugar, cornstarch, and lemon juice, poured into a baking dish and topped with buttermilk biscuit dough.
The biscuits are simple: flour, baking powder, baking soda, salt, cold butter cut in until crumbly, then buttermilk stirred in until just combined. Dropped in spoonfuls over the fruit and baked at 375°F (190°C) for 35-40 minutes until the top is golden and the fruit is bubbling around the edges. This is the cobbler we come back to every August.
Tips for Making Peach and Blackberry Cobbler
Use fresh, ripe fruit
The peaches should be ripe enough to slice without fighting. The blackberries should be dark and soft. Under-ripe fruit does not release enough juice during baking.
The cornstarch thickens the fruit juices into a syrupy sauce. Two tablespoons makes it loose and saucy. Add more if you want a thicker filling.
Drop the biscuit dough, do not spread it
Spoon rough dollops over the fruit. They spread and rise during baking. Do not try to cover every inch of fruit. Gaps let steam escape and the fruit bubble up.
The biscuits are done when they are golden on top and cooked through in the centre. Lift one with a spatula to check the bottom.
Peach and Blackberry Buttermilk Biscuit Cobbler
Total Time: 55 minutes
Yield: Serves 6
Description
Juicy peaches and fresh blackberries are sweetened and topped with buttermilk biscuits before being baked to golden perfection.
Ingredients
Units
- 4 cups sliced peaches
- 2 cups fresh blackberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 3/4 cup buttermilk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the peaches, blackberries, sugar, cornstarch, and lemon juice. Mix well and pour into a baking dish.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter to the flour mixture and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the buttermilk until just combined.
- Drop spoonfuls of the biscuit dough over the fruit mixture.
- Bake for 35-40 minutes or until the biscuits are golden brown and the fruit is bubbly.
- Let cool slightly before serving.
Notes
*Although I’ve used 2 tablespoons of cornstarch, there’s still a good amount of liquid in the cobbler. It’s syrupy and delicious! Use 1/2 – 1 tablespoon more cornstarch if you prefer less liquid.
This cobbler is just sweet enough and perfect served with ice cream or whipped cream!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25
- Sodium: 200
- Fat: 8
- Carbohydrates: 45
- Fiber: 4
- Protein: 3
Frequently Asked Questions
Can I use frozen fruit?
Yes. Do not thaw it. Add an extra tablespoon of cornstarch because frozen fruit releases more liquid. Baking time may increase by five to ten minutes.
What should I serve this with?
Vanilla ice cream, whipped cream, or a pour of cold heavy cream straight from the carton. The cobbler is warm and the topping should be cold.
Can I make the biscuit dough ahead?
You can mix the dry ingredients and cut in the butter ahead of time. Add the buttermilk just before topping the fruit. The baking powder activates on contact with liquid and needs to go into the oven promptly.
If You Liked This Recipe, You’ll Love These
- Mascarpone and Amaretti Biscuit Crumble Cups
- Chili Cornbread Cobbler
- Cornbread Crust Ham and Greens Pot Pie
- Cornbread Galette with Potato and Gorgonzola
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