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Peach Blackberry Cobbler

 Peach Blackberry Cobbler
"This is great for a large family group or church dinner during peach season. The rest of the year canned peaches are fine, but, of course, fresh is best. As we say, 'Jersey Fresh!'" -Marguerite Shaeffer of Sewell, New Jersey
12 ServingsPrep: 40 min. Bake: 40 min.


  • 12 medium peaches, peeled and sliced
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup honey
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 3 cups fresh blackberries
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter, cubed
  • 1-1/4 cups buttermilk
  • 1 tablespoon coarse sugar


  • In a large bowl, combine the peaches, flour, honey, lemon juice and
  • salt; let stand for 15 minutes. Fold in blackberries. Transfer to a
  • 13-in. x 9-in. baking dish coated with cooking spray.
  • For topping, in a large bowl, combine the flour, sugar, baking
  • powder, salt and baking soda. Cut in butter until crumbly. Make a
  • well in the center; pour in buttermilk. Stir just until a soft dough
  • forms. Drop by tablespoonfuls over fruit mixture; sprinkle with

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Peach Blackberry Cobbler (continued)

Directions (continued)

  • coarse sugar.
  • Bake at 400° for 40-45 minutes or until filling is bubbly and a
  • toothpick inserted in topping comes out clean. Serve warm.
  • Yield: 12 servings.
Nutritional Facts: 1 serving equals 263 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 286 mg sodium, 51 g carbohydrate, 5 g fiber, 4 g protein.