Blackberry Peach Cobbler

This dynamite Blackberry Peach Cobbler features a shattering, well-done confection thrash husks that is veritably irresistible. Serve this easy cobbler recipe with a big scoop of ice surf for a prod pleasing summer dessert.

If you love cobbler recipes, you’ll moreover want to trammels out our Strawberry Chocolate Chip Cobbler and Mocha Chocolate Cobbler!

Magical Crispy Husks Blackberry Peach Cobbler

Cobbler and ice surf is, in my unobtrusive opinion, the perfect dessert. It is at once warm and cold, linty and fluffy, gooey and crisp. It is unpretentious and unfussy, the perfect way to end a summer cookout.

Most traditional cobbler recipes are topped with oatmeal dough, but I grew up eating cobbler with confection thrash topping, and that’s still what I prefer today.

This Blackberry Peach Cobbler recipe comes from one of my aunts, and it’s topped with lightly sweetened, velvety confection thrash that melts into the fruit filling below.

On the surface, this seems like a archetype confection thrash cobbler, but a special, albeit slightly odd, technique sets it apart.

Set some water to swash and come learn how to make the BEST peach cobbler, with an irresistibly crisp, velvety crust.

Ingredients Needed

• Peaches– You’ll need 4-6 good size peaches, or well-nigh 1 1/2 pounds. Squint for freestone varieties, such as Contender, to make slicing the peaches much easier. Here’s a full list of freestone peach varieties.

• Blackberries- In a large bowl, gently combine the blackberries, sliced peaches, granulated sugar, cornstarch, lemon juice, and vanilla extract.

• Lemon zest Juice- Flavor of your Blackberry Peach Cobbler with the addition of lemon zest and juice

• Unsalted butter– we scrutinizingly unchangingly use unsalted butter when sultry so we can tenancy the value of salt.

• Pantry staples– flour, sugar, sultry powder, salt, and vanilla.

• Milk– Whole milk is ideal, but 2% moreover works.

• Boiling water- The key to the crackly sugar crust!

How to Make Blackberry Peach Cobbler

1. Make the filling. Line a pan with sliced peaches and blackberries. Sprinkle with the zest of well-nigh ½ a lemon, then requite the lemon a quick squeeze over the fruit (you want just a teaspoon or two). Sprinkle with sugar then toss together.

2. Make the batter. Add the butter and sugar to a stand mixer and surf together for 1-2 minutes. The mixture will still have a sandy texture.

3. Add the flour, sultry powder, and salt and write-up together until the mixture is crumbly.

4. Scrape the bowl, then stir in the vanilla and milk. Increase the speed and write-up until the confection thrash is light and fluffy. Spread the confection thrash over top of the fruit filling.

5. Add sugar and humid water. Sprinkle the remaining sugar over the confection batter, then pour the humid water evenly over the top.

6. Bake until bubbly and golden brown.

The Secret to Well-done Cobbler

You’ll notice that up until step four, this seems like a very normal peach cobbler recipe.

That’s where things get a little weird. Stay with me.

Sprinkle the confection thrash with a little sugar and bring a ½ cup of water to a boil.

Now, take a deep breath, lay whispered all your worldwide sense, and pour the humid water all over your lovely sugared crust.

It will squint like a soupy mess, but do not despair. Pop that pan in the oven (Carefully! It’s a bit sloshy!) and wait for the magic to happen.

After well-nigh 45 minutes, you’ll pull out a golden statue cobbler with a husks that shatters at the tap of a spoon.

The layers of this cobbler are truly a thing of beauty. Crisp, crackly husks gives way to a moist and fluffy confection that melts into sweet, saucy peaches and blackberries.

How to Store Leftover Blackberry Peach Cobbler

Blackberry Peach Cobbler is weightier served warm, 10-15 minutes out of the oven, with a scoop of ice cream.

Leftover cobbler can be covered and refrigerated for up to five days. Reheat it in a 350 stratum oven for 20 minutes, or reheat individual portions in the microwave. The husks will not be quite as crispy reheated, but it will still be delicious.

FAQs

Do you have to peel peaches for peach cobbler?

I typically don’t. Peach skin gets very soft when baked and I don’t find it bothersome at all in cobbler.

Can I use a variegated combination of fruit in blackberry peach cobbler?

Yes! You can use all blackberries, all peaches, or something of your own creation–raspberries would be flipside lovely compliment to the peaches, or try nectarines and strawberries! When I use just peaches, I like to add a little cinnamon and omit the lemon juice and zest.

NOTE: If you’re using fruits that are less sweet, you might want to add increasingly sugar. If I’m using all blackberries, I would add ¼-½ cup of sugar to the filling, depending on how sweet the berries are and your personal preference.

How do I get cobbler to be crispy?

The sugar on top of the confection thrash is the KEY to the well-done crust. I tried the humid water technique without the sugar, and it didn’t requite the cobbler that lovely crackling crust.

When subtracting the humid water, go slowly and try to wet as much of the sugar as you can.

What’s the difference between cobbler and crisp?

Cobbler typically has a cake-like or oatmeal topping, while crisps have a crumbly butter and flour based topping made with or without oats. If you’re looking for a well-done or crumble topping, try this Nectarine, Cherry, and Strawberry Crisp or this Apple and Blackberry Crumble.