Peach and Blackberry Buttermilk Biscuit Cobbler

Juicy peaches and fresh blackberries are sweetened and topped with buttermilk biscuits before being baked to golden perfections.

Peach and Blackberry Buttermilk Biscuit Cobbler

My boys got out of school Memorial weekend, which was the earliest that summer break has ever started. That means that they start school earlier than they ever have before.

We’re talking August 10th.

I’m already getting sad that they won’t be home with me during the day when they go back to school. Sure, I have my dog Kal, but he would even admit that it won’t be the same without the boys around.

Baking summer desserts like this Fresh Peach Blackberry Cobbler is my way of fighting the end of summer vacation. Each and every bite tastes like summer and makes me feel like I have plenty of time left.

Peach and Blackberry Buttermilk Biscuit Cobbler

Before I started testing the recipe for this cobbler, I hadn’t made one in years. I really don’t have a good explanation for it being so long either. I used to make a lightened up peach blueberry cobbler after I first got married and lost the recipe, then just straight up forgot about it.

I’ve been on a fruit crisp tear for the past few years largely because I fell in love with the coconut oil crumble that I made for my Skillet Strawberry Rhubarb Crisp. That may have something do with me forgetting about cobbler, but is that really a legitimate excuse??

Whatever my excuses are, this year I started missing cobbler. I was on a mission to find a great recipe to remind myself how amazing a cobbler can be. I’m especially particular about the topping….it’s got to be like a tender buttery biscuit!

Peach and Blackberry Buttermilk Biscuit Cobbler

I tried one recipe and wasn’t happy with the topping, then I remembered my friend Liren’s Blueberry Rhubarb Cobbler recipe and tried it. I made it with cherries and rhubarb because I didn’t have blueberries, and the topping was a Goldilocks-finding-baby-bear’s-porridge moment for me.

It was just right.

My love for cobbler came rushing back and I got to work on my own adaptation. The peaches and blackberries in this cobbler are a match made in heaven, and the buttermilk in the biscuit topping gives it a lovely tang that more than compliments that summer fruit.

Peach and Blackberry Buttermilk Biscuit Cobbler

Biscuits are like pie crusts in my opinion, meaning they’ve got to have butter. The butter results in a flaky texture and there’s no substitute for the flavor.

The best part about this cobbler is that it’s a breeze to put together. We’re talking only 15 minutes of prep time!

You may think that 2 tablespoons of cornstarch sounds like a lot for the filling, but trust me, there’s still plenty of syrupy fruit juices at the bottom of the pan to spoon over the top of your cobbler or right into your mouth.

Fresh Peach Blackberry Cobbler is a quick and easy summer dessert that will help us all hold on to summer just a little bit longer. Sweet, juicy peaches and the deep, slightly tart flavor of the blackberries are complimented perfectly with the tender buttermilk biscuit topping.
Click here for the buttermilk biscuit recipe.

Peach and Blackberry Buttermilk Biscuit Cobbler
 
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Juicy peaches and fresh blackberries are sweetened and topped with buttermilk biscuits before being baked to golden perfections.
Author:
Recipe Type: Dessert, Baking
Serves: 8 servings
Ingredients
For the filling:
  • 3½ lbs. peaches, peeled, pitted, and sliced into ½? thick slices
  • 8 ounces blackberries, halved if large
  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch*
For the topping:
  • Click the link above for the biscuit recipe.
Instructions
  1. Preheat the oven to 400 degrees. Spray a 9×13? baking pan (or 2½ – 3 quart dish) with cooking spray and set aside.
  2. Place the peaches, blackberries, ⅓ cup sugar, and cornstarch in a large bowl and toss well to combine. Pour the filling into the prepared pan.
  3. Make the biscuit dough.
  4. Using an ice cream scoop, scoop the topping in 8 portions over the fruit filling and spread slightly. Sprinkle with turbinado sugar.
  5. Bake the cobbler for 30 minutes or until the topping is golden brown. Cool slightly on a wire rack and serve!
Notes
*Although I’ve used 2 tablespoons of cornstarch, there’s still a good amount of liquid in the cobbler. It’s syrupy and delicious! Use ½ – 1 tablespoon more cornstarch if you prefer less liquid.

This cobbler is just sweet enough and perfect served with ice cream or whipped cream!

 

Marcie Bidou

I’m a wife, mother, and food blogger, residing in the San Francisco Bay Area. I graduated from culinary school in March 2014, and I’m a food blogger at flavorthemoments.com, where I publish a combination of my own recipes and adaptions of others. My style of food is fresh, seasonal, and always homemade.

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