Peach cobbler has been around for ages. I’ve had many versions from those made with canned peaches and cake mix to far more elaborate ones with fresh peaches and homemade pastry. And, really, they’re all good.
This version is a nice middle ground between easy and complicated. There’s more effort involved than the cake mix cobbler versions, but it all comes together quickly.
The addition of blackberries is a fantastic variation. They add a bit of tartness that goes perfectly with the always super sweet peaches. A little bourbon mixed with the peaches gives them a smoky sweetness.
One of my favorite parts of this cobbler is the topping. Remember those Glazed Pecans I shared with you recently? Well, I am happy to tell you that they get mixed into the topping for a bit of sweet crunch. Apparently, you can buy glazed pecans, although I don’t remember seeing them around here. In any case, they’re quite simple to make yourself.
Even though you’ll only need about a cup of pecans for the cobbler, go ahead and make the full batch. You can use some for garnish when you serve the cobbler. Or, you know, you could just eat them. That definitely works, too.
This cobbler is a bit thicker and, well, sturdier than most cobblers. You can easily cut it into squares instead of just scooping it. It’s still nice and gooey, which is the whole point of a cobbler, right? Ice cream is a traditional cobbler topping, but I highly recommend a dollop of vanilla bean whipped cream. So, so good.
- 3 & 1/4 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 & 1/2 cups granulated sugar, divided
- 4 large eggs
- 1 tablespoon vanilla extract
- 4 cups fresh blackberries (about 18 ounces)
- 4 cups peeled and sliced fresh ripe peaches
- 3 tablespoons bourbon
- 1 cup Glazed Pecans, roughly chopped (plus more for garnish)
- Vanilla Bean Whipped Cream, for garnish
Preheat oven to 350°. Grease and flour a 9" x 13" baking pan.
Whisk together 3 cups flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar until creamy. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in vanilla.
Reduce mixer speed to low and gradually add flour mixture. Mix just until blended.
Spread about 3/4 of batter into prepared pan. Sprinkle with blackberries.
In a separate bowl, mix 1/2 cup granulated sugar and 1/4 cup flour. Add peaches and bourbon, and stir until peaches are coated. Spoon evenly over blackberries.
Stir pecans into reserved batter. Dollop batter over peaches.
Bake for 1 hour, or until topping is golden and cobbler is bubbly. Cool completely on wire rack before serving.
Garnish, if desired, with whipped cream and more glazed pecans.
Recipe adapted from Southern Living.