Seasonal berries such as blackberries, raspberries, and blueberries are delicious in an old-fashioned fruit cobbler. Adding firm, fleshy fruit like peaches will give the tasty cobbler beautiful color and texture.
This article explains and answers questions like; How many peaches in a pound? What peaches are best for baking? Can a peach pie be made with frozen peaches? When is a peach season? How to peel & pit fresh ripe peaches and much more.
Blackberry Peach Cobbler Recipe With Fresh or Frozen Peaches and Blackberries
Ingredients:
- 3 cups fresh or frozen peach slices, peeled and pitted
- 3 cups fresh or frozen blackberries
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon or nutmeg, ground
- 2 cups King Arthur unbleached all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 stick cold butter (6 ounces), cut in small pieces
- 1 large egg, beaten with
- 3/4 cup whipping cream
Directions:
How To Make a Fruit Cobbler with Blackberries and Peaches
Preheat oven to 375 degrees F. Butter a 9″ X 13″ or a two-quart round baking dish. Set aside.
In a large bowl, combine peaches, blackberries, 1/2 cup sugar, 1/2 cup brown sugar, cornstarch, and cinnamon or nutmeg. Toss together lightly and set aside.
In another large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. Using a pastry blender or two knives, cut in cold butter and continue until the mixture resembles a coarse meal. Mix the egg and whipping cream together and add to the flour mixture. Mix only until dough is moistened and comes together in a ball. Do not overwork the dough.
Note: This step can also be done in a food processor. Place flour, sugar, baking powder and salt in the bowl of the food processor. Pulse a few times to blend dry ingredients. With the food processor running, add butter and pulse until it looks like coarse meal. Pour the egg and whipping cream through the shoot, and pulse only until dough forms a ball and sticks to one side of the processor.
Pour blackberries and peach mixture into the prepared baking dish.
Turn dough out on a floured surface and pat it with your hands into a round circle big enough to cover the baking dish. Carefully lift the dough onto the fruit filling and gently pat it into place. Cut a few decorative vent holes on top. Brush a little cream on top and sprinkle with sugar and/or cinnamon if desired.
Bake at 375 degrees for 45 minutes or until cobbler topping is light golden brown and juices start to bubble up through the holes.
Remove cobbler from oven and cool until ready to serve. Do not eat the cobbler hot out of the oven! It is very hot and can burn the mouth.
Serve with ice cream or sweetened whipped cream (recipe follows).
Refrigerate leftovers. Serves 8-10.
Sweetened Whipped Cream Recipe
Ingredients:
- 2 cups cold heavy cream
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla or almond extract
How To Make Whip Cream
Using a stand mixer or a hand-held mixer with a whip attachment, whip cream until almost stiff.
Add confectioners’ sugar and extract and beat until stiff. Do not overbeat.
Refrigerate until ready to use.
