Summer Peach Blackberry Cobbler

Sweet summer peaches and tart blackberries bake beneath a tender, buttery biscuit topping. Serve warm with vanilla ice cream.

Ingredients

Peach Blackberry Filling

• 4 cups peeled and sliced peaches
• 2 cups blackberries
• ½ cup packed light brown sugar
• 2½ tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon, optional
• Pinch of salt

Cobbler Topping

• 1½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons cold butter, cut into small cubes
• ¾ cup milk or buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sanding sugar or sparkling sugar, optional

Instructions

1. Preheat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish or a similar 3-quart baking dish.
2. In a large bowl, gently toss the peaches and blackberries with the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
3. Spread the fruit mixture evenly in the prepared baking dish. Bake the fruit by itself for 15 minutes while you prepare the topping.
4. Add the flour, granulated sugar, baking powder, and salt to a food processor. Pulse a few times to combine.
5. Scatter the cold butter cubes over the flour mixture. Pulse in short bursts about 6 to 10 times, until the mixture resembles coarse crumbs with a few small, pea-sized pieces of butter remaining. Do not process continuously or blend until smooth.
6. No food processor? Whisk the dry ingredients together in a bowl. Cut in the cold butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs.

6. Transfer the flour and butter mixture to a bowl. Stir together the milk and vanilla, then pour them into the dry ingredients. Stir gently just until a soft, slightly sticky dough forms. Do not overmix.
7. Remove the hot fruit from the oven. Drop spoonfuls of dough over the fruit, leaving a few openings for the juices to bubble through.
8. Sprinkle the dough with coarse sanding sugar, if using.
9. Bake for 30 to 40 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
10. Let the cobbler rest for at least 20 minutes before serving. Serve warm with vanilla ice cream or lightly sweetened whipped cream.

Recipe Notes

• If the peaches are especially ripe and juicy, increase the cornstarch to 3 tablespoons.
• Frozen blackberries may be used without thawing.
• Frozen peaches may also be used, but the cobbler may need an additional 5 to 10 minutes of baking time.
• Coarse sanding sugar is optional, but it gives the topping a pretty finish and a delicate crunch.