Blackberry-Peach Cobbler Recipe Ingredients

Here’s what you need to make this Blackberry-Peach Cobbler recipe filling:

• • Peaches, of course! Fresh peaches are best for this recipe. You probably will have to buy the peaches a few days in advance and let them ripen. This ensures they won’t get bruised or be over-ripened or under-ripened.
  • Blackberries, of course!– Blackberries and peaches have a special simpatico. The tart blackberries perfectly balance the sweet peaches. Like with your peaches, get your blackberries a few days early and let them ripen in your kitchen.
  • Cane sugar – This Blackberry-Peach Cobbler is supposed to be sweet AND tart. I play with the amount of sugar depending on just how sweet I want it!
  • Brown sugar – If you love brown sugar (like I do) this will add the sweet molasses-y flavor.
  • Green Cardamom – This is what sets this Blackberry-Peach Cobbler recipe apart from the others.
    The green cardamom comes in pads with seeds. You’ll need to grind the seeds into a powder.

First, you’ll need to source the very best in-season, perfectly ripe peaches you can find! It’s true you can use canned or frozen peaches, but if fresh peaches are in season use them! I cut my fresh peaches in half and then scoop out the pit with an old spoon.

Second, heat the oven to 375°. Cut the butter pats and pop in the oven. You want the butter to melt, but not burn. I used, vegan butter to make this recipe fully plant-based. 

Then, add the peach slices to a skillet, sprinkle with the granulated and brown sugar and toss to coat. Place over medium heat and cook until sugar has dissolved, stirring frequently for about two to three minutes.

Combine the flour, salt, sugar, and baking powder in a large bowl then whisk together. Pour in milk and mix until all the ingredients are combined.

Finally, pour the batter onto the baking dish and spread it out toward the edges. There’s no need to mix with the melted butter though.

Add the peaches and any juices to the dish and spread out into a somewhat even layer. Leave some gaps between the peaches so the cobbler can rise to the top. Bake at 375° for about 40 minutes or until the topping springs back when lightly pressed and has taken on a light golden color.

Blackberry-Peach Cobbler Tips

• • Use fresh peaches! If you are using fresh peaches get ones that are nearly ripe and then allow them to ripen at home. If you buy perfectly ripe peaches you might bruise them just by carrying them. While bruised or overripe peaches will work, it’s best to have perfectly ripened peaches for this Blackberry-Peach Cobbler recipe.
  • Use fresh blackberries! Fresh blackberries are tart AND a little bit sweet. Make sure your blackberries are well-ripened and not too tart. 
  • Green cardamom. Green cardamom has an herbal warmth like a fragrant cross between eucalyptus, mint, and pepper—more citrusy than fennel and sweeter than cumin. Be sure to break open the pods and crush the seeds into a powder.
  • Serve warm. This peach cobbler is best served slightly warmly but it keeps for up to three days in the refrigerator.
  • Make individual servings. You can make two 8×8 inch dishes for this recipe or one 8×8 and some ramekins for personal servings.
  • Use other fuits. You can add berries or use other stone fruit like plumbs with this recipe

Blackberry-Peach Cobbler Serving Suggestions

• • Vanilla Ice Cream! Serve this Blackberry-Peach Cobbler while hot with vanilla ice cream. The ice cream elevates this dessert to a new level – you’re family and friends will love it!
  • For breakfast! You can scoop this onto your morning oatmeal or on the side of scrambled eggs. Don’t say ‘NO!’ until you’ve tried it!
  • As a comfort snack. This Blackberry-Peach Cobbler stands alone as a midday snack! Pop it in the microwave and enjoy!

This Blackberry-Peach Cobbler is a summer standout. But, remember you CAN make it with frozen or canned peaches. If you try this recipe, feel free to leave a comment below. I’d love to hear from you!