Blackberry-Peach Cobbler

blackberry peach cobbler
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Crisps, Cobblers, and Crunches
Fruit
Course
Breakfast & Brunches
Desserts
Credit
Mary Keane House, Enfield, New Hampshire
Sources
Yankee's B&B and Inn Directory

Nothing says summer dessert quite like a warm blackberry-peach cobbler fresh from the oven. Juicy peaches and sweet-tart blackberries bake together under a golden, scone-style topping for a rustic treat that’s as comforting as it is simple.

When fruit is in peak season, this cobbler becomes a go-to recipe you’ll want to make again and again. Serve it warm with a scoop of vanilla ice cream for the perfect balance of fruit, spice, and buttery richness.

Ingredients
Fruit mixture:
4 large or 6 medium peaches; 2 cans; or 2 cups frozen
2 cups fresh or frozen blackberries
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon ground ginger
1 tablespoon Grand Marnier
butter for greasing
Oatmeal scone mix:
1-1/2 cup flour
1/2 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/3 cup sugar
1 egg slightly beaten
1/3 cup milk
1/3 cup melted butter
cinnamon sugar for sprinkling

Instructions

  1. Preheat oven to 400 degrees F. Peel fresh peaches with a vegetable peeler and slice into medium-size bowl. Add berries, then brown sugar, flour, and ginger; toss to coat. Stir in Grand Marnier. Pour fruit into greased 1-1/2 quart baking dish. Place in oven for about 10 minutes.
  2. While fruit is heating up, combine dry ingredients of oatmeal scone mix in medium bowl. Add beaten egg, milk, and melted butter, stirring just until moist. Don’t overmix.
  3. Remove fruit from oven and drop scone mix onto fruit mixture, forming about 8 mounds. Sprinkle lightly with cinnamon sugar. Bake for about 25 minutes, or until top is golden.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Anne</span> Fri, 07/29/2022 - 09:43
Nice the recipe says canned peaches and frozen blackberries are used; if one does not have fresh fruit/berries;
<span>Anne</span> Fri, 07/29/2022 - 09:48
The Best Cinnamon Sugar Ratio The perfect cinnamon to sugar ratio is 1:4. Depending on how much cinnamon sugar you want to make, that looks like: 1/4 cup cinnamon to 1 cup sugar 1 tablespoon cinnamon to 1/4 cup sugar 3/4 teaspoon cinnamon to 1 tablespoon sugar