Blackberry Peach Cobbler

Blackberry Peach Cobbler | The best Cobbler Ever!

Talk about the best cobbler ever! I know we talked about blackberries last week, but you just have to try this one. This is adapted from my friend, Evelyn Kress, who actually gave me a gallon of blackberries along with the recipe. “Don’t be put off by the technique of pouring cold water over the cobbler before you bake it,” Evelyn said.

I made this on Channel 9’s noon show and got bombarded by requests, so here it is. This would be a great dish to tote to a Labor Day picnic. Now if the berries are real sweet, you may not need the entire 2 cups sugar that you pour over the berries. I made half of the recipe and baked it in an 8x8 pan. If using frozen berries, don’t thaw.

I made half of the recipe and baked it in an 8x8 pan. If using frozen berries, don’t thaw.

Blackberry Peach Cobbler

1/2 (1 stick) cup butter or margarine
3 cups sugar in all
2 cups flour
2 tablespoons baking powder
1 cup milk
6 cups total blackberries and diced or sliced peaches
2 cups cold water

Preheat oven to 350. Beat butter and 1 cup sugar until fluffy. Stir flour and baking powder together. Pour flour into butter mixture and mix. Add milk and blend well. Spread into sprayed 9x13 pan. Pour blackberries on top. Sprinkle 2 cups sugar evenly over berries. Pour cold water over all. Bake until batter rises to the top peeking through berries and is golden brown, 45-55 minutes. The Blackberry Peach Cobbler will be runny at first but sets as it cools.

Enjoy this Blackberry Peach Cobbler.