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There are some flavors that simply belong together—and fresh summer peaches and juicy blackberries are two of them.
Add a tender, golden buttermilk biscuit topping and a scoop of vanilla ice cream slowly melting over the warm fruit, and you have a dessert that tastes like August in the Lake Norman.
This cobbler is easy enough for a family Sunday dinner but pretty enough to serve when friends are coming over.
Serves 8
Preheat your oven to 375°F. Lightly butter a 9-by-13-inch baking dish or a large oven-safe skillet.
In a large bowl, gently combine the peaches, blackberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
Transfer the fruit mixture to your prepared baking dish. Dot the top with the small pieces of butter.
Bake the fruit for about 15 minutes while you prepare the biscuit topping. This gives those wonderful peach and blackberry juices a head start.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Pour in the cold buttermilk and vanilla. Stir gently just until the dough comes together. Don’t overmix it—that’s the secret to keeping the biscuits tender.
Remove the hot fruit from the oven. Drop generous spoonfuls of biscuit dough over the top, leaving a few small openings so that beautiful fruit can bubble through.
Sprinkle the biscuits lightly with sugar.
Return the cobbler to the oven and bake for 30–35 minutes, until the biscuit topping is golden brown and the peach-and-blackberry filling is bubbling around the edges.
Let it rest for about 15 minutes before serving.
Serve the cobbler while it’s still warm and top each helping with a generous scoop of vanilla ice cream.
Let it sit for just a moment so the ice cream begins to melt into the warm peaches, blackberries, and buttermilk biscuits.
Now that’s late summer in the South.
Fresh peaches are the star, but don’t worry if yours are especially juicy. That’s what makes cobbler so good. Give the finished cobbler a few minutes to rest after it comes out of the oven and the filling will naturally thicken.
Sunday Recipes with Margi Kyle
Simple ideas, good food and a little fun from Margi’s kitchen.
From Margi’s kitchen to yours… Happy Cooking!
Margi is Host of LKNConnect’s People in the Know, Recipe Source Extraordinaire and Co-Host on WSIC Radio Show. with Debbie O’Handley, on Comm(unity) Centered! A new business, an influential person, a new product or ideas that you would like the area to know about? This is the place to share your new and exciting recipes & ventures. Together we are making Lake Norman the most sought-after place to live
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