Combine sweet blackberries and Southern peaches in a cobbler that’s perfect for any occasion. A little bourbon adds a nice twist to this cake like dessert that’s bursting with fruit. A dessert you can enjoy all year long with frozen fruit when fresh is no longer available.
Peaches this year in North Carolina are particularly sweet and abundant which means I’ve been making peach crumbles, peach cake, peach dumplings and peach salsa, just to name a few favorites. Blackberries will grow in NC but they are not as abundant as peaches.
Sweet juicy blackberries can’t be beat in a crumble, but wait until you combine these two wonderful fruits for a Southern blackberry cobbler with peaches.
Cobblers are ideal for fruit that’s really juicy because the cake like topping will absorb some of the juice making it easier to eat than when cooked in a pie. This is especially true for peaches.
If you happen to live in an area where peaches are readily available at every fruit stand around, you’ll understand why I’m always experimenting with different ways to enjoy this wonderful fruit. Another favorite is with an easy peach cobbler with a caramelized crust.
I’ve tried several varieties of peaches this summer and all have been marvelous whether from my favorite fruit stand in the Sandhills or from the stalls at the farmers market. My eyes are generally bigger than my stomach, so I’ve been able to make jam and freeze the rest of them to enjoy this winter.
However, I can’t resist putting them in everything I eat from June through August. I’ve added them to pork chops, and grilled some for a delicious mozzarella salad. I’ve been enjoying them for brunch in this amazing coffee cake and now in this peach blackberry cobbler.
When it comes to blackberries, I can get some at the farmers market but only a basket here or there and they aren’t around for long, so I have to rely on the grocery most of the time. And while I love blackberries, it can get expensive if they’re not local. So for this blackberry dessert, you’ll use an equal amount of blackberries and peaches.
This blackberry cobbler is a little more cake like than my strawberry cobbler that has more of a biscuit topping. When it firms up, it’s thick enough that you can cut it into bars.
I love it served warm with either cream or ice cream drizzle over the top.
Why you’ll love it
- Two sweet fruits combined
- The fruit is surrounded by a sweet cake like batter
- Can be made in advance and served warm or at room temperature
- You can use frozen fruit when fresh is no longer available
- The toasted pecans add both flavor and a nice crunch
What you’ll need
- Peaches – fresh or frozen, about two cups.
- Blackberries – fresh or frozen, about two cups.
- Bourbon – similar to vanilla, it adds a unique flavor to the peaches, you can leave it out and still have a delicious peach blackerry cobbler.
- Pecans – toasted pecans are added to the top layer of the cobbler and add a great flavor but also a nice crunchy texture. To toast pecans, place them in the oven at 350º for a few minutes. Keep an eye on them because it’s easy to burn them.
- Pantry items – butter, brown and white sugar, eggs, vanilla, flour, and baking powder.
Pro tip: If your peaches aren’t quite ripe, you can speed it up by adding a banana in a brown bag to your peaches. Check this out for more tips on how to ripen peaches.
How do you make a Southern blackberry cobbler
Start by making a a cake like batter with butter, sugar, flour and eggs. Place ¾ of it in the bottom of the pan and reserve the rest for the top.
Add blackberries to the top of the batter.
In a separate bowl, coat the peaches with sugar, flour and bourbon and pour on top of the blackberries.
Add toasted pecans to the remaining batter and dollop it on top of the fruit.
Bake and eat warm with ice cream or at room temperature.
FAQs and tips
Blackberries like cooler climates like Oregon, Washington and California.
Cobblers freeze great. Just cover with two layers of plastic wrap. Let it come to room temperature and then warm in the oven.
You do not have to peel the peaches before adding them to a cobbler, it’s a personal preference.
More fruit desserts you’ll love
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Southern Blackberry Cobbler with Peaches
- ½ cup butter softened
- ½ cup brown sugar
- ¾ cup sugar divided
- 2 eggs
- 1 tablespoon vanilla
- 1 ¾ cups flour divided
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups blackberries
- 2 cups fresh peaches peeled and sliced
- 2 tablespoons bourbon
- ½ cup toasted pecans
- Preheat oven to 350º. Butter an 8 x 8 baking pan.
- Place butter, brown sugar and ½ cup white sugar in the bowl of an electric mixer and beat at medium speed until creamy, about 1-2 minutes. Add eggs, one at a time and beat until blended. Add vanilla.
- In a separate bowl, whisk together 1 ½ cups flour, baking powder and salt. Add to butter mixture and beat just until combined. Spread ¾ of the batter into the prepared pan and top with blackberries.
- In a separate bowl, sift together ¼ cup sugar and ¼ cup flour. Add cut peaches and bourbon and stir to coat. Spoon over the blackberries.
- Stir toasted pecans into the remaining batter and spoon over the peach mixture. It does not need to cover completely.
- Bake for 45-55 minutes until the crust is golden brown and the fruit is bubbly.
Barbara’s Tips + Notes
- You can use frozen peaches or blackberries.
- You can serve this warm or at room temperature.
- You can leave out the bourbon if you choose or decrease it and add just a dash to enhance the flavors.
- To toast pecans, place them in the oven for about 5 minutes, watching closely so they don’t burn.