Peach and Brambleberry Cobbler

Can you believe I’ve never made a cobbler before?  A ton of tarts, pantry of pies, kitchenful of crisps, even a buckle or two.  But nary a cobbler.   And it sounds so poetic–can you picture the lace cuffed lady, scooping  dessert by a sunny paned window?

Old fashioned cobbler

Old fashioned cobbler

When I saw a beautiful picture of a peach and blackberry cobbler at foodiecrush, it was all over.  I even had some leftover peaches from my recent canning binge.  Could our backyard blackberries possibly have enough fruit?   Well the answer on the blackberries was no–until I added a day’s harvest of raspberries.  And so I renamed the dish.


Peach and Brambleberry Cobbler

For those who have never tried baking one, this cobbler is a bit of a marvel.  The dough goes on the bottom and then rises over the fruit as it cooks (many cobbler recipes drop scoopfuls of topping on fruit–and I knew that my plops would be lopsided).  From my reading of various internet comments and forums, a shallow pan is recommended–those using a deep pan complained about the texture of the topping.

Starting the cobbler...

Starting the cobbler…

The backyard blackberry foraging that this required made me nostalgic, bringing back a decades old memory.  Back in college I spent a semester in Dublin and lived with an Irish family.  On a lovely fall weekend a bunch of my friends set out for an excursion to Galway, but I decided to stay behind to meet up with a young man who was coming in from out of town.

The young Irishman ultimately stood me up, leaving me alone for the weekend, and my  host family felt sorry for me.  They loaded me into their station wagon with their young son and daughter and we headed south to the Wicklow Mountains.  There in the crisp fall air, we scrambled over stone fences to pick blackberries, which lined the fences in a profusion worthy of a foodie fantasy.



“You mean you can just go into someone’s field and pick their berries?” I asked, astonished.  I got back an amused “silly American” look.  With all those berries, why not share?

cobbler on plate

Cobbler, served

Peach and Brambleberry Cobbler

Based on recipe from Foodiecrush


  • ¼ cup soft butter
  • ½ cup sugar
  • 1 cup sifted flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 3 cups fresh peaches, sliced (I used nectarines which don’t even need peeling)
  • 1 cup fresh blackberries, raspberries or combination
  • ½ orange
  • about 3 T mixed sugar and cinnamon (to taste)


  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar until fluffy. Combine flour, salt and baking powder, then add to butter mixture, alternating with milk.  Spoon batter into a buttered or sprayed 8 X 8 pan.
  3. Place sliced peaches and blackberries on top of batter then squeeze ½ orange on top. Sprinkle with cinnamon sugar.cobbler-with-fruit
  4. Bake for 40-45 minutes or until golden on top. Serve immediately or cool and refrigerate until ready to serve.



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21 thoughts on “Peach and Brambleberry Cobbler

  1. CCU

    Yay, no longer a cobbler virgin 😀
    This looks utterly delicious, I love peaches but haven’t tasted brambleberries before!


    1. Inger

      Brambleberry is just a catch all for the thorny berry plants like blackberries and raspberries–and we have something called thimbleberries here too, so named because they look like thimbles when you pick them. Cobbler virgin–he he–I guess we can always keep having new experiences!

  2. Lynn

    I love the twist of peaches and bramble berries together. I was just wondering if a peach and blackberry tart would be a good combination. Looks like you answered that question for me!

  3. Freeda Baker Nichols

    Good photos. The cobbler looks delicious. I make peach cobbler according to my mother-in-law’s recipe. Your story in the post is very well written. And it goes so well with your recipe.

    1. Inger

      Thanks Molly. I was happy to find this version–anything that is hard to make look good (like doing even plops) totally fails for me!

    1. Inger

      Thanks–yes summer is starting to feel far away now, isn’t it! You know if you can get frozen peaches, they work well for baking. I was lucky to get cases of peaches from my CSA this year which I froze (sliced), since that is cheaper than packaged frozen fruit for my winter fruit fixes…

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