Peach Berry Cobbler

Servings 6 servings
Prep Time 1 hour


  • 2 cups sliced fresh peaches
  • 1 cup fresh blackberries
  • 1 tablespoon cornstarch
  • ½ cup packed brown sugar
  • ½ cup water
  • 1 tablespoon lemon juice

For the cobbler crust:

  • 1 cup flour
  • ½ cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup butter, softened

For the sugar topping:

  • 2 tablespoons sugar
  • ¼ teaspoon nutmeg or cinnamon

Crème Fraîche (use store-bought or see recipe below) or sweetened whipped cream (optional)

  • ½ pint whipping cream (1 cup)
  • 1 (8-ounce) carton dairy sour cream


  1. Heat oven to 350 F.

  2. Combine peaches and blackberries in an 8- or 9-inch skillet or a 1-quart ovenproof casserole.

  3. Combine cornstarch, brown sugar and water in a small saucepan. Cook over low heat until thick, stirring constantly. Add lemon juice; pour over fruit.

  4. To make the cobbler crust: In a small bowl, combine flour, sugar, baking powder and salt. Beat in milk and butter until smooth.

  5. Spread cobbler crust mixture over fruit.

  6. Combine sugar and nutmeg; sprinkle over crust.

  7. Bake until bubbly and browned, 30-40 minutes. Garnish with Crème Fraîche or sweetened whipped cream, if desired.

Directions for the Crème Fraîche:

  1. Combine cream and sour cream in a glass bowl; cover with plastic wrap.

  2. Let stand at room temperature until thickened, about 8 hours in warm weather, up to 24 hours in cold weather.

  3. Refrigerated, covered, 4-6 hours before using.

Recipe Notes

Tip: The flavor of Crème Fraîche becomes more tart the longer it is refrigerated. It will keep up to 2 weeks in the refrigerator.