Peach and Blackberry Cobbler Recipe

Name: Peach and Blackberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 3/4 teaspoon salt; 1/2 cup plus 2 tablespoons cold solid vegetable shortening; 1/2 cup ice water; 1 cup sugar, plus more for sprinkling; 1/4 cup cornstarch; 5 1/2 pounds ripe peachespeeled, pitted and cut into 1/2-inch wedges; 3 cups blackberries; 1/4 cup plus 1 tablespoon fresh lemon juice; 2 tablespoons unsalted butter, cut into small pieces; 2 tablespoons half-and-half, for brushing

Servings: persons

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup plus 2 tablespoons cold solid vegetable shortening
1/2 cup ice water
1 cup sugar, plus more for sprinkling
1/4 cup cornstarch
5 1/2 pounds ripe peachespeeled, pitted and cut into 1/2-inch wedges
3 cups blackberries
1/4 cup plus 1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons half-and-half, for brushing

1
In a food processor, pulse the flour with the salt.
2
Add the vegetable shortening and pulse until the mixture resembles coarse meal.
3
Add the ice water to the mixture all at once and pulse just until the pastry comes together.
4
Scrape the pastry out onto a lightly floured work surface and pat the pastry into an 8-inch square.
5
Wrap the pastry square in plastic and refrigerate until it is firm, at least 30 minutes or overnight.
6
In a small bowl, mix the 1 cup of sugar with the cornstarch.
7
In a large bowl, gently toss the peaches with the blackberries.
8
Add the sugar-and-cornstarch mixture and lemon juice to the mixed fruit and gently toss the fruit again.
9
Spoon the fruit into a 3-quart shallow glass or ceramic baking dish and scatter the pieces of unsalted butter over the top of the fruit filling.
10
Position racks in the middle and lower third of the oven and preheat the oven to 425.
11
Line a large rimmed baking sheet with aluminum foil.
12
On a lightly floured work surface, roll out the cobbler pastry until it is 2 inches larger than the baking dish on all sides and about 1/8 inch thick.
13
Drape the cobbler pastry over the baking dish and trim the overhang to 1 inch.
14
Fold the overhang under itself and press it lightly onto the rim of the baking dish; crimp the pastry edge decoratively.
15
Brush the pastry with the half-and-half and sprinkle it with 1 tablespoon of sugar.
16
Using a paring knife, make 6 small slits in the pastry crust to allow steam to escape.
17
Slide the aluminum foil-covered baking sheet onto the lower oven rack and bake the peach and berry cobbler on the middle oven rack for 50 minutes, or until the pastry is crisp and golden brown and the fruit filling is bubbling.
18
Transfer the cobbler to a wire rack and let it cool for at least 1 hour or for up to 4 hours.

552

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 3/4 teaspoon salt, 1/2 cup plus 2 tablespoons cold solid vegetable shortening, 1/2 cup ice water, and more.

Yes, 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.

That's it — enjoy your meal!

Peach and Blackberry Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions