Paula Deen Blackberry and Peach Cobbler

Paula Deen Blackberry and Peach Cobbler puts summer's best fruit under a brown sugar biscuit topping. It takes about an hour and a half from start to finish and feeds six. This is the kind of cobbler that shows up at church suppers and family cookouts all across the South.

The biscuit topping makes or breaks this cobbler. Paula calls for cutting cold butter into the flour mixture until it looks like coarse crumbs. If the butter softens before it hits the oven, the topping bakes flat and dense instead of rising into something light and golden.

Toss the fruit with sugar and cornstarch right before assembly so the juices thicken while it bakes. You can slice the peaches and mix the dry ingredients ahead of time. Keep the butter in the fridge until the last minute.

Paula Deen Blackberry and Peach Cobbler

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

530

kcal

A Southern fruit cobbler with sweetened peaches and blackberries baked under a drop biscuit topping made from brown sugar, cold butter, and heavy cream until golden and bubbling.

Ingredients

• 4 cups pitted and sliced peaches about 2 pounds
  

• 2 cups blackberries
  

• 1/2 cup granulated sugar
  

• 2 tablespoons cornstarch
  

• 1 1/2 cups All-purpose flour
  

• 1/2 cup packed light brown sugar
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon salt
  

• 6 tablespoons unsalted cold butter
  

• 3/4 cup heavy cream
  

• Vanilla ice cream , optional

Directions

• Prepare the pan: Preheat oven to 350°F. Grease a 9-inch square baking pan or casserole dish; set aside.
• Make the filling and topping: In a bowl, toss together the peaches, blackberries, granulated sugar, and cornstarch; set aside. In a second bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream until just combined.
• Assemble and bake: Spread the fruit mixture in the bottom of the prepared pan. Drop the biscuit batter by spoonfuls on top of the fruit. Bake for 45 to 55 minutes or until golden brown on top and bubbling. Let cool for 10 minutes before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Spring Chef dough blender (pastry cutter), Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen peaches or blackberries instead of fresh?

Yes, but thaw them first and drain off the extra liquid. Frozen fruit releases more water than fresh, so the filling can turn soupy and keep the topping from crisping. Add an extra tablespoon of cornstarch to help it set.

How long does leftover cobbler keep?

Covered in the fridge, it stays good for about three days. The topping softens as it sits, so reheat slices in a 350°F oven for 10 to 15 minutes to bring back some crunch. It does not freeze well because the biscuit turns mushy when thawed.

Can I prep this ahead of time?

You can slice the peaches and mix the dry ingredients the night before. Do not add the cream to the biscuit mixture until you are ready to bake. The baking powder starts working as soon as it gets wet, and waiting too long means a flat topping.

Why does the topping sometimes sink into the fruit?

That usually means the batter is too thin or the fruit has too much liquid. Drop the dough in thick, tall spoonfuls and do not spread it out. The gaps between spoonfuls are fine: the dough expands as it bakes and covers the surface.

What is the best way to serve this cobbler?

Paula lists vanilla ice cream as an optional topping, and it is hard to beat a warm scoop melting over the crust. Whipped cream works too. Serve it within 10 minutes of coming out of the oven for the best contrast between the crisp top and the soft fruit.