This easy-to-make peach cobbler recipe with blackberries is studded with fresh, juicy fruit, nestled into an irresistibly buttery, cakey batter so good you’ll want to eat it straight from the pan.
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My #1 choice for dessert will always fall in the crumble or cobbler category, and there’s not much I crave more than my grandma’s peach and blackberry cobbler. Unless it’s my go to crumble, that is. I also love this classic peach cobbler recipe, which is what I make when I’m craving more of a cookie-like topping. This one has a rich, cakey batter with perfectly buttery-crisp edges. While I’m attributing this nostalgic, decadent, but oh-so-easy cobbler recipe to the archives of my dear Grandma Mary Jane, the recipe card is actually named “Essie’s Peach and Blackberry Cobbler” with blackberries as big as my thumb. This cobbler comes together simply and quickly—the perfect mid-late summer dessert, when peaches and blackberries are at their peak. My favorite way to eat it is straight up from the oven, just cool enough not to turn the top of my mouth into tar paper but still piping warm for maximum flavor melds.
What’s in Peach Cobbler with Blackberries
Grandma knew what she was doing when she made this homemade peach cobbler with blackberries. She kept the ingredients list simple to allow the fresh fruit to really shine. Here’s what you’ll need for this blackberry peach cobbler recipe:
- Softened butter
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Milk
- Fresh peaches
- Fresh blackberries
- Orange
- Cinnamon sugar
You can substitute any of the fruit you’d care to change up. Peaches just seem like such a natural choice here. And raspberries would be delicious too.
How to Make Peach Cobbler with Blackberries
This is such an easy cobbler recipe, with no equipment required. Here’s how to make it:
Make your batter. Cream together the butter and sugar until light and fluffy. Then add in the milk and dry ingredients a little at a time, alternating between the two.
Assemble the cobbler. Transfer the batter to a buttered 8×8-inch baking dish and smooth it with the back of a spatula. Lay the sliced peaches and blackberries over the batter and squeeze fresh orange juice over top. Sprinkle liberally with cinnamon sugar before popping it into the oven.
Bake the cobbler. Bake until it’s golden on top (the batter will rise up through the fruit and create a gorgeous topping). You can serve it immediately or refrigerate the cobbler until you’re ready to serve it up.
Do You Drain Juice From Peaches for Cobbler
Nope, no need to drain anything, since we’re using fresh fruit.
Is it Better to Use Canned or Frozen Peaches for Cobbler
For the freshest taste, use in season, fresh fruit for this homemade peach cobbler recipe. If using frozen or canned peaches, thaw and drain well so the cobbler doesn’t get runny.
Is it Better to Peel Peaches for Cobbler
Peeling peaches for cobbler isn’t essential, and I’ve made it with and without doing so, but I do, and it’s easy.
- Bring a pot of water to rolling boil.
- Gently drop the peaches (3-4 at a time) into the water and boil for 30 to 45 seconds.
- Use a slotted spoon to remove them from the pot and cool just enough so you can handle them.
- Wipe the skins away or use a knife to slice thru the peel and gently rub off the fruit.
Do Peaches Need to be Ripe for Cobbler
Yes, you definitely want to use ripe fruit in this recipe (just make sure it isn’t overripe–you don’t want mushy peaches or moldy blackberries).
Tips for Making the Best Peach Cobbler with Blackberries
- Do you have self-rising flour in the pantry? Go ahead and use that instead of regular and omit the baking powder for one less step to go.
- The recipe calls for a squeeze of orange juice, but a pour of peach or mango nectar might be a really fun flavor addition.
- Feeling adventurous? Toss in some candied ginger or try basil for a natural herby accent to peaches and blackberries.
- I don’t think I need to tell you that this peach cobbler with blackberries is a perfect companion to vanilla ice cream.
More Fruit Desserts You’ll Love
- The Best Peach Cobbler
- The Berry Best Four Berry Pie
- Quick and Easy Raspberry Fool
- Blueberry Buckle with Lemon Glaze
- Caramel Apple Pie
- Berry Tart with Lemon Curd Mascarpone
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Grandma’s Peach Cobbler with Blackberries
Ingredients
- ¼ cup butter , softened
- ½ cup granulated sugar
- 1 cup all-purpose flour , sifted
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 3 cups fresh peaches , peeled and sliced
- 1 cup fresh blackberries
- ½ orange
- cinnamon sugar
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar with a handheld mixer until fluffy. Add the dry ingredients and mix, alternating with milk.
- Put batter in a buttered 8x8-inch pan. Place sliced peaches and blackberries on top of batter then squeeze ½ orange on top. Sprinkle generously with cinnamon sugar.*
- Bake for 40-45 minutes or until golden on top. Serve immediately or cool and refrigerate until ready to serve.
Notes
Nutrition
More Easy Dessert Recipes to Try
- Double Chocolate Zucchini Bread
- Milk Bar’s Salted Chocolate Chip Cookies
- Key Lime Pie
- Pumpkin Chocolate Chip Cookies
- Classic Fat Witch Dark Chocolate Brownies
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Delicious. Not too sweet. I liked that the fruit wasn’t sweetened, so the real fruit flavor stood out. I added a little chopped candied ginger on top.
Sounds great! I’m glad you enjoyed!
inaara, you could raise the temp to 425 F at the end of cook time to brown the top more to your liking.
My mom also has this recipe in her card box, but she used canned fruit and its juice. I will try your fresh fruit variation. This recipe came from the newspaper back in Mom’s day.
Let me just say WOW… the addition of blackberries were on point. I followed the recipe exactly as written & it couldn’t have turned out any more perfect. Thank you for another delicious recipe.
Essie’s Cobbler was published in a magazine back in the 1950’s as my mother had the recipe, which had been cut from the unknown magazine, in her recipe box. It was a family favorite. Mom often made it with tart pie cherries. I am glad you posted it online, as I wanted to make it and my brother has her recipe box. He wasn’t home, so you saved the day.
So good. Ive always liked this type of recipe and have classically used the Betty Crocker one. This will be my new go to for cobbler. I tripled the batch (made one in a 9″ pie pan and a double in a 9X13). I only had one stick of butter and have been wanting to try subbing coconut oil, so I used both. Turned out so golden and tasty!
Do you know if this freezes well?
I found this while looking for a way to use up fresh peaches and blackberries.
Where I live what they call cobbler is hot pie filling in a pan with a pie crust on top. I never cared for it.
This recipe I love!
I love that the dough rises around the fruit and the way it turns cakey but gooey with the cinammon/sugar crisp on top.
I’ve tried it with peaches and blackberries, cherries, and apples. All were so yummy, but the apples didn’t quite Cooke enough and would probably be better if they were partially cooked first.
I was wondering if anyone has ever used frozen fruit with this? I would love to be able to use my frozen summer fruit to make this for holidays.
As it bakes, the dough rises up and disperses through the fruit, leaving the yummy fruit and juices perfectly spread out in the dough. So good!
I’m sorry to say , while this tastes fine, it did not behave as intended . Rose out of the pan and made a mess. I had a sheet pan under so oven was saved ! Fell completely in the center because the batter left the pan! I double checked…all was correct. A different pan may have stopped the problem.
Can this recipe be made with canned peaches?
YUM! havent made a cobbler this year but this looks like a great one to start with!
Whoa this cobbler looks EPIC!!!! I have yet to find my ideal cobbler, so I’ll have to try this one out. It looks so good!
I’m a cobbler gal too, and HOLY MOLY, yours looks incredible.
So with you – my grandma’s apple crumble is pretty much my all-time favourite dessert. We don’t tend to go in for cobblers so much over here but I’m interested to try and see how it stacks up ;) This looks seriously delicious Heidi.
Yay! To your Grandma..
Awesome recipe and eggless makes me happy! Would love to bake it!
Are you sure the batter goes first and then the fruits on top? Looks like the other way from the pictures..
I know! It’s deceiving, but the batter goes on the bottom and then rises up and overtakes the fruit, enveloping them in caked out goodness!
Love this post! Family recipes are always my favorite and I love to read other bloggers’ stories about them. Your images captured the warm memories. Gorgeous!
I need to move to a climate where I can have an orchard or fresh fruit growing in my backyard. I love my Grandma’s old recipe cards. They are so neatly written but just beautifully worn on the edges. I love this recipe it makes me want to take a batch of this over to my Grandma’s house.
I’m drooling…. This looks so delicious! Look at that crust on top!
That cobbler topping looks amaaaaazing!
You have the biggest, best, most family loving heart!!! It makes me all warm and fuzzy. And this cobbler looks amazing!!!
I love that this is a family recipe, they taste just a bit sweeter : ) Also, the blackberries are swoon worthy right now so I am so into this!
Calling it “Grandma’s” gives it a homey warm feel. I love cobblers. This is lovely!
Peaches and blackberries…two of my favorite summer foods!! Gorgeous cobbler!
Apple crisp was my fathers favorite and was often eated for breakfast in our house growing up; a tradition I plan to continue. Love these kinds of recipes.
I have to say, I wish at least one of my grandmas would have been a baker. It seems that grandma have the best recipes!
This looks awesome and so pretty. Love the photos!
I love your grandma for this recipe! Yum!
This is so awesome looking. I love the title, the images, the homey quality, the nostalgia, storytelling, the whole thing. I want to dig in now! Pinned!
Love food/recipes that have history and have been passed down! Gorgeous photographs and the cobbler looks delicious :)