DessertMalia Howe

Peach and Mixed Berry Cobbler

DessertMalia Howe
Peach and Mixed Berry Cobbler

At the end of my peachy day, I just couldn't decide how to cap it off. Peach pie? Peach crisp? Peach crumble? Peach brown Betty? Peach hand pies? I toiled. In the end, I settled for the easy road and I'm glad I did. This peach cobbler was fast and it made the perfect cobbler topping in my opinion--a mix of cake and biscuit qualities. I had some berries to use up in the fridge, so I threw in raspberries and blackberries and it made for a beautiful, bubbling dish. Feel free to just use all peaches, or any mix of fruits you'd like. Aim for 5-6 cups total for a good balance of fruit to topping. Cut down to 4 if you want more topping than fruit.


Peach and Mixed Berry Cobbler

-adapted from Southern Living June 1997 (added berries, cut sugar way back)

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 1/3 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk 
  • 4 cups fresh peach slices
  • 1 cup blackberries
  • 1 1/2 cups raspberries
  • 1 tablespoon fresh lemon juice
  • Ground cinnamon 
  1. Melt butter in a 13- x 9-inch baking dish. I just put it in the oven to melt while I made the rest of the dish.
  2. Combine flour, 2/3 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
  3. Bring remaining 2/3 cup sugar, peach slices, berries and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon. You will think you have a big mess in that pan because it will look awful. Take a deep breath and relax. The oven is magic, remember?
  4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm with vanilla ice cream or freshly whipped cream. I stored it in the fridge and reheated portions for the next two nights and it was still amazing.