Peach and Blackberry Cobbler

The flavor of peak summer fruit shines in this decadent cobbler recipe.

Peach and Blackberry Cobbler
Makes about 6 Servings
  • 6 cups sliced fresh peaches
  • ¾ cup granulated sugar
  • 5 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • 2 cups fresh blackberries
  • Buttermilk Pie Dough (recipe follows)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon sparkling sugar
  • Vanilla ice cream, to serve
Buttermilk Pie Dough
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 cup cold unsalted butter, cubed
  • ½ cup cold whole buttermilk
  1. Preheat oven to 375°.
  2. In a large bowl, fold together peaches, granulated sugar, cornstarch, lemon juice, cinnamon, salt, and ginger. Gently fold in blackberries. Let stand for 10 minutes.
  3. On a lightly floured surface, roll Buttermilk Pie Dough to ⅛-inch thickness (about a 15×12-inch rectangle). (If dough is too firm, let stand at room temperature for 10 to 15 minutes before rolling.) Cut into 8 to 10 (15×1½-inch) strips.
  4. Spoon peach mixture into a 2-quart baking dish. Place 4 to 5 dough strips diagonally over filling, spacing evenly apart. Fold back alternating strips, and place 1 dough strip perpendicular across diagonal strips; unfold folded strips. Fold back alternating diagonal strips, and place another strip perpendicular across first strips, spacing evenly. Repeat as needed. Discard any scraps. Trim strips to just hang over side of pan.
  5. In a small bowl, whisk together egg and 1 teaspoon water. Using a pastry brush, lightly brush dough with egg wash. Sprinkle with sparkling sugar.
  6. Bake for 30 minutes. Rotate pan, and cover edges with foil to prevent excess browning. Bake until lattice is golden brown and filling is bubbly in center, about 20 minutes more. Let cool for 10 minutes. Serve warm with ice cream.
Buttermilk Pie Dough
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add cold buttermilk in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate until chilled, about 1 hour.