baking · Dessert · sweet

Peach & Blackberry Cobbler

There are a ton of different cobbler recipes out there.

You can find cobblers made in a baking dish, a cake pan and a cast iron skillet. Some cobblers call for the crusty/cake mixture to be poured below the fruit, others call for it on top of the fruit.

Some people mix in nuts and brown sugar to the crust, others keep it plain. Some people like a more cakey texture, others like it more like a pie.

However way you slice it, cobbler is the bees knees when it comes to a summer fruit dessert.

I always top mine with Blue Bell vanilla ice cream. Whipped cream is a good second option, but there’s just something about hot cobbler with cold vanilla ice cream. It’s one of my favorite desserts of summer.

I was looking for a new recipe after buying some fresh peaches and blackberries at the farmer’s market this weekend.

This recipe I found might be my new favorite.

The “cobbler” portion is crispy on top but cakey on the bottom. It perfectly envelopes the fruit but still keeps the fruit as the star attraction. The only thing I would change: adding more fruit to the cobbler. My five peaches weren’t enough!

I highly recommend using a cast-iron skillet with this recipe. It makes for easy cleanup and gives it a rustic look that’s perfect for serving guests.


Peach and Blackberry Cobbler

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A rustic peach and blackberry cobbler with a crispy-yet-cakey topping.


  • 8-9 peaches, peeled and sliced
  • 1.5 cups fresh blackberries, cleaned but kept whole
  • 1/4 cup brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 cup self-rising flour
  • 1/2 cup granulated sugar
  • 1/2 cup melted butter
  • 2 TBS. butter, unmelted
  • 1 egg
  • Directions

    1. Preheat oven to 375 degrees. In a large cast-iron skillet, melt 2 TBS. butter over medium-high heat. Add peach slices, brown sugar, nutmeg and cinnamon. Lightly caramelize while cooking, avoiding stirring, cooking peaches for about 7-8 minutes.
    2. Remove skillet from heat and stir in blackberries.
    3. Make the topping: in a large bowl, stir together flour, 1/2 cup melted butter, sugar, and egg with a fork until crumbly but firm and well combined. Drop topping by the spoonful on top of fruit, spreading out with the back of the spoon until most of the cobbler is covered. It’s okay to let some fruit peak through.
    4. Bake, uncovered, for 35-40 minutes or until topping is golden brown and fruit is bubbly. Serve topped with ice cream or whipped cream.

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