This peach and blackberry cobbler is the perfect end-of-summer dessert. It’s made with fresh peaches, blackberries, and basil.
In the mood for cobblers? Try this one too:
Peach and Blackberry Cobbler Ingredients
While some cobblers use a crumble or biscuit topping, we’re going full-on cake-like peach and blackberry cobbler today.
Here’s what you’ll need to make this peach and blackberry cobbler:
Fresh peaches: While you can opt for canned peaches, there’s just something about fresh peaches that really makes a cobbler special.
Fresh blackberries: These bring the perfect tartness.
Basil: Optional, but really works well with the peaches and blackberries.
Sugar: Both white and brown sugar.
Lemon juice: To brighten this dish.
Cinnamon and vanilla extract: For warmth.
Cornstarch: To help thicken the filling.
Flour, baking powder, milk, salt, and eggs: For the batter.
Unsalted butter: Melted.
HOW TO MAKE PEACH AND BLACKBERRY COBBLER
Let’s get started!
STEP 1: PEEL YOUR PEACHES
The first thing you’ll want to do is peel your peaches. (Also, preheat your oven to 375 degrees F at this time.)
Now while you can sit there and peel them with a peeler or pairing knife, who honestly has time for that!? Peach skin is ANNOYING AF.
Instead, let’s do the boiled water and ice bath method.
Boil some water. Once it’s boiling, drop a few peaches in for just a minute. When done, fish it out and add it to an ice bath. Let them bobble around while you finish the batch.
Once the peach is cooled to the touch, the skin should slide right off. LITERALLY MAGIC.
Once you have your peaches looking gorgeously skinless, cut them into slices and add them to a pot.
STEP 2: COOK THE FILLING
Add the peaches and blackberries along with the basil, white sugar, brown sugar, cinnamon, vanilla, corn starch, and lemon juice. Mix everything together and bring to a boil. Let cook for just about 1-3 minutes and then remove from the heat and set aside.
STEP 3: MAKE THE BATTER
Make the batter by combining the flour, sugar, baking powder, cinnamon, and salt. Whisk together, then add the milk and one egg. Whisk until combined and smooth.
STEP 4: PREPARE YOUR BAKING DISH.
Now take a 9×13 baking dish (I just used this one because it’s pretty), and pour the melted butter directly into the dish, allowing it to spread all around.
Next, pour the batter directly on top of the butter, but make sure NOT TO STIR it together (similar to a dutch baby).
STEP 5: ADD THE FILLING AND BAKE
Now spoon the filling (the juices!) on to the batter, making sure not to stir.
Add right to the oven and let bake for 45-55 minutes, or until the middle is set and the top is golden.
Peach and Blackberry Cobbler
Ingredients
For the filling
- 2 fresh peaches peeled and sliced, or 1 15oz can sliced peaches, drained
- 6 oz fresh blackberries
- 3 basil leaves chopped (or julienned)
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon salt
- ½ tsp cinnamon
- ½ lemon juiced
For the batter
- 1 cup flour
- ¾ cup milk
- ½ cup white sugar
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter melted
Instructions
- Preheat oven to 375 degrees F.
- Add the peaches, blackberries, basil (if using), sugars, cinnamon, vanilla, cornstarch, and lemon juice to a sauce pan. Stir to coat the peaches. Bring to a boil and let cook for 1-2 minutes. Remove from heat and set aside.
- To a bowl, add the flour, baking powder, sugar, cinnamon, and salt. Whisk to combine. Add the milk and egg. Whisk until it creates a smooth batter.
- Add the melted butter to the baking dish. Pour the batter directly on top of the butter, making sure to NOT STIR IT.
- Spoon the fruit filling and their juices on top of the batter. DO NOT STIR IT.
- Bake in the preheated oven for 45-55 minutes, or until the top is golden and the middle is set. Serve with vanilla icecream if desired.
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