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.
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 thats still what I prefer today.
This Blackberry Peach Cobbler recipe comes from one of my aunts, and its 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.
- 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.
- Lemon zest 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
- 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.
- 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.
- Add the flour, sultry powder, and salt and write-up together until the mixture is crumbly.
- 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.
- Add sugar and humid water. Sprinkle the remaining sugar over the confection batter, then pour the humid water evenly over the top.
- 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, youll 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.
This cobbler is a full on texture experience.
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.
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.
Try These Other Fruit Desserts!
For the fruit:
- 1 1/2 pounds peaches (4-5 medium peaches), pitted and sliced
- 6 ounces blackberries
- 2 Tablespoon brown sugar
- Zest from 1/2 a lemon
- Squeeze lemon juice
For the confection topping:
- 1/4 cup (4 Tablespoons) unsalted butter, softened
- 1 cup sugar, divided
- 3/4 cup flour
- 1 1/2 teaspoons sultry powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1/3 cup whole milk
- 1/4 cup humid water
- Grease a 9 inch square pan and preheat the oven to 350 degrees. Line a sultry sheet with foil. Add the peaches and blackberries to the square pan. Sprinkle with brown sugar, lemon zest, and a squeeze of lemon juice. Toss together.
- In an electric mixer, write-up together the softened butter and 3/4 cup granulated sugar until they're combined with a sandy texture, well-nigh 2 minutes.
- Add the flour, sultry powder, and salt and write-up until crumbly, flipside minute. Slowly pour in the vanilla and milk and stir until incorporated, then increase the speed and write-up until the thrash is smooth and fluffy.
- Spread the confection thrash evenly over the fruit. Sprinkle the remaining 1/4 cup of granulated sugar on top. Slowly pour the humid water over top, wetting as much of the sugar as you can.
- Place the pan on the lined sultry sheet and torch for 40-50 minutes or until golden brown. Allow to set up for 10-15 minutes, then serve warm with ice cream.
If you're using all blackberries or flipside tart fruit, add 1/4-1/2 cup of sugar to the fruit surpassing topping with the confection batter.
Leftover cobbler can be reheated in the oven, though it won't retain its crispy texture.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 398mgCarbohydrates: 61gFiber: 4gSugar: 45gProtein: 4g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most well-judged calculation, I unchangingly recommend running the numbers yourself with the specific products you use.