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 blackberry dessert you can enjoy all year long with frozen fruit when fresh is no longer available.
When you want to enjoy the flavors of both blackberries and peaches, but don’t want a fruit dessert full of liquid, add a cake-like batter to the bottom and top of the fruit, All the juicy yumminess goes into the cake making a delicious and easy to make cobbler.
Peaches this year in North Carolina are particularly sweet and abundant which means I’ve been making easy peasy peach crumbles, peach coffee cake, baked peach dumplings and savory 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 with sweet peaches 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.
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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.
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 peach 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 streusel 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 and you can use frozen.
This blackberry cobbler is a little more cake like than those with a biscuit topping. When it firms up, it’s thick enough that you can cut it into bars.
You’ll love it served warm with either cream or ice cream drizzle over the top.
Featured reader review
“Loved the smell as was baking. It was easy to put together. Husband will enjoy and probably have it for breakfast each morning. Thanks for the delicious recipe.”
Arlene
Ingredients for blackberry peach cobbler
- 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
Step 1: Make the batter
Start by making 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.
Step 2: Add fruit
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.
Step 3: Top with more batter
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.
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Southern Blackberry Cobbler with Peaches (optional Bourbon!)
Ingredients
- 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
Instructions
- 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.
Video
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.
Nutrition
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Arlene says
Loved the smell as was baking. It was easy to put together. Husband will enjoy and probably have it for breakfast each morning. Thanks for the delicious recipe.
Barbara Curry says
So glad you liked it, anything with peaches is always a favorite at our house.