Peach and Blackberry Cobbler

Southern Kitchen
Peach and Blackberry Cobbler

Serves: 6 to 8

Hands On Time: 20 minutes

Total Time: 1 hour and 0 minutes


5 ripe peaches, pitted and sliced

2 cups blackberries

1/2 cup packed light brown sugar

Juice of 1 lemon

1 tablespoon cornstarch

1 1/4 teaspoons kosher salt

1 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1 cup heavy cream

2 teaspoons cinnamon

4 tablespoons (1/2 stick) unsalted butter, melted

Vanilla ice cream, for serving


Heat the oven to 350 degrees.

In a large bowl, toss the peaches and blackberries with the brown sugar, lemon juice, cornstarch and 1 teaspoon salt until the fruit is completely coated. Transfer the mixture to an 8-inch cast iron skillet.

In a medium bowl, use a fork to mix together the flour, 2 tablespoons of the granulated sugar, baking powder and remaining 1/4 teaspoon salt. Gradually add the heavy cream and use the fork to bring the mixture together into a sticky dough. 

Scatter pieces of dough over the top of fruit mixture in the skillet. 

In a small bowl, stir together the remaining 2 tablespoons granulated sugar and the cinnamon.

Brush the top of the dough with the melted butter, sprinkle with the cinnamon-sugar mixture and bake until the top is golden brown and cooked through, and the juices are bubbling, 25 to 30 minutes. Serve hot with vanilla ice cream.

About the recipe

This quick and easy cobbler captures the essence of summer with juicy peaches and sweet-tart blackberries. While you can certainly use a glass baking dish, we love the rustic appeal of cast iron for this dessert.