Blackberry-Peach Cobbler with Sour Cream Biscuits

The ultimate expression of summer, this cobbler is filled with berries and pitted fruit, and is topped with a low-fat sour cream biscuit. We love the combination of floral peach with glossy black berries, but mix and match fruit and core berries as you wish. As with most cobbler recipes, this is best when sprinkled with heavy cream or served in a no setting.

  • yields: 6 servings
  • difficulty: easy
  • the total: 40 minutes
  • Energetic: 10 minutes

components (17)

To prepare the biscuit:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 4 tablespoons frozen unsalted butter (half stick)
  • 1/4 cup sour cream
  • 2 tablespoons heavy cream

to fill in:

  • 1/4 cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/8 teaspoon fine salt
  • 1 vanilla bean, split lengthwise and scraped, seeds reserved
  • 1 1/2 pounds peaches, pitted and cut into six (about 5 cups)
  • 12 ounces blackberries (about 2 1/2 cups)

to assemble:

  • 2 teaspoons sour cream
  • 1 tablespoon coarse sanding sugar (can replace granulated sugar)


  1. Preheat the oven to 375 degrees Fahrenheit and place a rack in the middle.

To prepare the biscuit:

  1. Combine the flour, brown sugar, baking powder, baking soda, and salt in a mixing bowl and whisk to aerate and break up any lumps.
  2. Using the large holes of a grater, grate the frozen butter into the flour mixture and stir to coat. Grease the sour cream and heavy cream and knead using your hands until the dough comes together. It breaks into six pieces and flattens into discs; Cover and keep in the refrigerator.

to fill in:

  1. In a large bowl, mix flour, brown sugar, granulated sugar, salt, and vanilla seeds. Add the peaches and blackberries and mix until the fruit is evenly coated.
  2. Transfer the fruit mixture to a 2-quart baking dish, and arrange the reserved cookie dough evenly across the top.

to assemble:

  1. Grease the surface of the biscuit with sour cream and sprinkle with sugar.
  2. Bake until filling is soft, peaches are tender when pierced with a knife, and crackers are golden brown and fully cooked through, about 30 to 35 minutes. Let it cool for at least 5 minutes before serving.

Drink Pairing: Saracco Moscato d’Asti, Italy. Delightful and crunchy on the palate, Moscato d’Asti, a sweet, sparkling wine from northern Italy, is a refreshing match for this cobbler. Light carbonation and texture make a welcome contrast to the cobbler’s richness, while its flavors of pear, peach, and spice accent the fruit.

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