Fresh Peach and Blackberry Cobbler Recipe

Name: Fresh Peach and Blackberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large peach, peeled, pitted and thinly sliced; 1 ½ cups blackberries; ¼ cup sugar; 1 tablespoon flour; ¼ teaspoon cinnamon; ⅔ cup flour; 2 teaspoons sugar; 1 teaspoon baking powder; 1 dash salt; 2 tablespoons butter; 6 tablespoons whipping cream or 6 tablespoons milk

Servings: persons

1 large peach, peeled, pitted and thinly sliced
1 ½ cups blackberries
¼ cup sugar
1 tablespoon flour
¼ teaspoon cinnamon
⅔ cup flour
2 teaspoons sugar
1 teaspoon baking powder
1 dash salt
2 tablespoons butter
6 tablespoons whipping cream or 6 tablespoons milk

1
In a greased 1 1/2-quart oven-proof glass baking dish, toss together peach slices, blackberries, sugar, flour and cinnamon.
2
In a bowl, stir together flour, sugar, baking powder and salt, cut in butter until mixture is crumbly; stir in cream and mix briefly just to make a wet batter.
3
Drop topping over fruit in a ring around inside of dish, so fruit is bare in the center.
4
Bake in a preheated 425 oven until batter is done and golden brown, about 25-30 minutes.
5
Remove from oven, spoon into bowls and serve warm.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large peach, peeled, pitted and thinly sliced, 1 ½ cups blackberries, ¼ cup sugar, 1 tablespoon flour, and more.

Yes, Fresh Peach and Blackberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Peach and Blackberry Cobbler

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