Description
Juicy peaches and fresh blackberries are sweetened and topped with buttermilk biscuits before being baked to golden perfections.
Ingredients
Scale
For the filling:
- 3 1/2 lbs. peaches (peeled, pitted, and sliced into 1/2? thick slices)
- 8 ounces blackberries (halved if large)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch*
For the topping:
- Click the link above for the biscuit recipe.
Instructions
- Preheat the oven to 400 degrees. Spray a 9×13? baking pan (or 2 1/2 – 3 quart dish) with cooking spray and set aside.
- Place the peaches, blackberries, 1/3 cup sugar, and cornstarch in a large bowl and toss well to combine. Pour the filling into the prepared pan.
- Make the biscuit dough.
- Using an ice cream scoop, scoop the topping in 8 portions over the fruit filling and spread slightly. Sprinkle with turbinado sugar.
- 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 1/2 – 1 tablespoon more cornstarch if you prefer less liquid.
This cobbler is just sweet enough and perfect served with ice cream or whipped cream!
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Baking, Dessert