Peach and Blackberry Cobbler

Sweet, and syrupy peaches and blackberries topped with tender and buttery scones.

This Peach and Blackberry Cobbler is mouthwateringly delicious and super simple to make! It consists of a simple peach and blackberry filling and buttery scone topping.

I can not get over how delicious this Peach and Blackberry Cobbler is.

Not only is this recipe out-of-this-world delicious, it’s super simple and easy to make! The peaches and blackberries are tossed in brown sugar, flour, corn starch, lemon zest, vanilla, cinnamon and nutmeg. For the scones, all the ingredients come together in one bowl then the batter is scooped over the fruit and ready to bake!

I HIGHLY recommend enjoying this Peach and Blackberry Cobbler with a hefty scoop of vanilla ice cream.

Why you’ll love this Peach and Blackberry Cobbler:

Simple and easy to make. This recipe comes together easily and contains simple baking ingredients.

Soft and buttery scones. The fruit filling is topped with the most delicious buttery soft scones.

Perfect summer dessert recipe. This recipe features in-season fresh and sweet peaches and blackberries.

Ingredient Breakdown:

Fruit filling

• Peaches and blackberries – I highly recommend fresh over frozen fruit.
• Brown sugar – light or dark brown sugar will work.
• All-purpose flour and corn starch – to help thicken the fruit filling.
• Lemon zest, vanilla, cinnamon, and nutmeg – for added flavor.

Scones

• All-purpose flour – I have not tested a gluten-free version of this recipe.
• Granulated sugar – to help create a fluffy but perfectly crisp scone texture.
• Vegan butter – my favorite brands are Country Crock Plant Butter and Earth Balance.
• Non-dairy milk – any unsweetened, plain non-dairy milk will work great.
• Vanilla extract – for added flavor.
• Lemon juice – helps provide extra lift and fluffy in the scones.

How to make Peach and Blackberry Cobbler:

1. Preheat the oven to 350°F. Grease an 8″ square baking dish or cast iron nonstick cooking spray.
2. In a large mixing bowl, add sliced peaches, blackberries, brown sugar, flour, corn starch, lemon zest, vanilla extract, cinnamon, and nutmeg. Toss well to combine. Pour into the prepared baking dish, spreading it out into an even layer. Set aside.
3. In a large-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold grated/cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a thick batter forms.
4. Use a cookie scoop or spoon to add scone batter over the fruit filling. Spread out in an even layer over the fruit. Sprinkle over turbinado sugar. Bake for 55-60 minutes until scones are golden brown and peaches are bubbling and cooked down. If top begins to brown too quickly, tent with foil.Allow cobbler to cool for 10 minutes before serving. This helps the peach juices to set. If you’re impatient like me, you can enjoy it right away!

Recipe Modifications + Serving Suggestions:

Substitute vegan butter with regular unsalted butter.

Substitute non-dairy milk with regular milk.

I highly recommend serving this cobbler with a generous scoop of vanilla ice cream and/or homemade whipped cream.

Storage Instructions:

Store cobbler in an airtight container in the fridge for 3-4 days. 

Reheat in the microwave or oven.

More Delicious Cobbler Recipes..

• Apple and Pecan Cobbler
• The Best Vegan Peach Cobbler
• Vegan Strawberry Cobbler
• Vegan Triple Berry Cobbler

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!