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Farmstand Blackberry Peach Cobbler

Blackberry peach cobbler, a summertime treat ~ fresh picked blackberries and peaches, together in a sweet fruit cobbler. Topped with a crisp, buttery biscuit-like crust and served warm with ice cream.

Blackberry peach cobbler with ice cream in bowl.

A couple weeks ago, I started working at the tomato farm just behind the neighborhood I live in.  I discovered it last summer when we moved here and got to know the owners.  They grow the best tomatoes in the area, including heirlooms.  

They also have peach trees and blackberry bushes for U-Pick.  That's exactly what I did one morning, and that afternoon, a Farmstand Blackberry Peach Cobbler was in the oven.

Basket of blackberries and peaches.

The blackberries were huge and plump, deep purple-black, and better than any I've ever had before.  And the peaches, I can't even.  Beautiful, firm yet tender, sweet and one bite says it all, with peach juice running down my chin.  

The peaches were a breeze to pick, the blackberries ~ not so much.  Those are some thorny bushes, razor sharp!!  Next year, I'll be wearing gloves and a long-sleeved shirt.

Baked cobbler in baking dish.

People definitely either love or hate blackberries.  I've had quite a few discussions with customers about them.  A lot don't like the seeds or think they're sour.  Others love them ~ to make jam, pies and even wine.  I think they're perfect in a cobbler or crisp and pair wonderfully with peaches (so do blueberries).

Closeup of cobbler crust.

Now is the time for this fresh farmstand Blackberry Peach Cobbler.  It's warm, sweet and comforting with a buttery biscuit-like crust over juicy cooked down blackberries and peaches.  All that's needed is a scoop of vanilla ice cream ~ summertime.  

Next up, Fire Roasted Salsa with the red, ripe tomatoes from the farm.  I love all the local, seasonal, homegrown stuff I can get my hands on!  Best, Kelly🍴🐦

Closeup of blackberry peach cobbler with spoon and melting ice cream.

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Closeup of blackberry peach cobbler with spoon and melting ice cream.

Farmstand Blackberry Peach Cobbler

Fresh summer blackberries and peaches together in a sweet fruit cobbler, topped with a crisp, buttery biscuit-like crust and served warm with ice cream.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 421kcal


  • 2 tablespoon cornstarch
  • cups sugar, plus 1 teaspoon for sprinkling
  • 5 cups blackberries (about 1¼ pounds)
  • 6 medium peaches, peeled, pitted, and cut into ½-inch wedges (about 2 pounds)
  • ¼ teaspoon cinnamon
  • teaspoon nutmeg
  • ½ teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt (I use Diamond Crystal kosher salt, even for baking)
  • 1 cup cold unsalted butter, cut into ½-inch cubes (2 sticks)
  • 1 cup plus 3 tablespoons whole milk
  • Vanilla ice cream, for serving


  • Preheat oven to 425ºF.  Butter a 9 X 13 inch glass or ceramic baking dish (3-quart capacity).
  • In a large bowl, whisk together 1½ cups sugar and cornstarch, then add the blackberries and peaches and toss gently to combine.  After starting to mix, add cinnamon, nutmeg and vanilla, continue to toss and combine well.  Transfer to prepared baking dish and bake until just bubbling, about 10 - 15 minutes.
  • Meanwhile, make the dough by whisking together the flour, baking powder and salt in another large bowl.  Add the butter and blend with your fingertips or pastry cutter until mixture resembles coarse meal.  Add milk and stir with wooden spoon just until a dough forms.
  • Using a large ice cream scoop, drop dough onto hot fruit mixture in 12 mounds (about ⅓ cup each), any extra dough can be dropped evenly around the mounds.  Sprinkle dough with remaining teaspoon of sugar.  Bake cobbler in center of oven until top is golden, 25 - 35 minutes.  Let cool on a wire rack for a bit, then serve warm with a scoop of vanilla ice cream.

Recipe Notes

I love to pick my own fruit to go into homemade desserts. The farmer's market is also a great option!


Calories: 421kcal Carbohydrates: 65g Protein: 6g Fat: 17g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 43mg Sodium: 321mg Potassium: 258mg Fiber: 5g Sugar: 35g Vitamin A: 879IU Vitamin C: 16mg Calcium: 114mg Iron: 2mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

* Adapted from Gourmet, 2005

5 from 2 votes (1 rating without comment)
Recipe Rating


Friday 4th of August 2017

Looks incredible!