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February 27, 2014

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Fall BlackBerry Peach Cobbler

November 18, 2013


Adding a little Southern charm to your thanksgiving dessert menu with a delicious Fall BlackBerry Peach Cobbler.

- My Variation on an Old Recipe -

Summers over, but that doesn't mean the delicious fruits grown in the Summer have to be. While Summer is the optimum season for growing stone fruits like peaches, and late Summer to early Fall are the seasons for blackberries; there's something about a nice warm slice of cobbler that says Fall to me. Maybe it was growing up with Southern grand- and great-grandparents that makes cobblers an old time favorite of mine, or maybe it's just because they are scrumptious! Either way this dessert would be a great addition to any Thanksgiving menu.


This recipe is a variation of an old recipe from The Black Family Reunion Cookbook - Deep Dish Peach Cobbler. 




  • 2 cups all purpose flour

  • 1/2 teaspoon salt

  • 2/3 cup unsalted butter

  • 4-5 tablespoons of chilled water


  • 3 24oz-jars of Sliced Peaches in light-syrup OR 4.5lbs of fresh sliced peaches

  • 8oz of fresh blackberries

  • 3/4 cup firmly packed brown sugar

  • 2 tablespoons all-purpose flour

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon allspice

  • Dash of salt

  • 1/2 cup reserved peach syrup

  • 1 tablespoon of lemon juice

  • 2 tablespoons of butter (diced)

  • Turbinado Sugar (for sprinkling on top)

First pre-heat the oven to 400°F.


Making the pastry. Start by combining flour and salt in medium bowl. Cut butter into mixture, until is resembles coarse crumbs. Then sprinkle the mixture with water, one tablespoon at a time, while lightly mixing it with a fork. Form into ball. Roll out two-thirds of the dough on lightly floured surface so that it can fill the bottom and sides of a 9x13inch baking dish. Tip: Before placing the dough into dish lightly rub down with butter and sprinkle the dish with flour.

Next it's time to make the filling. First drain the peaches, reserving 1/2 cup of the syrup. Combine brown sugar, flour, cinnamon, nutmeg, allspice and salt in large bowl. Mix the dry ingredients together thoroughly. Then add in the peaches and blackberries, as well as the reserved syrup and lemon juice. Mix lightly, being careful not to break up the fruit. Then spoon the filling into the pastry shell and dot with butter cubes of butter (as seen below). With a fork fold over the sides of the pastry down onto the fruit all the way around the top of the cobbler (as also seen below).


Variation: if you choose to use fresh sliced peaches, replace peach syrup with 1/2 cup of simple syrup. Simple syrup: 1 part granulated sugar to 1 part water. Boil water on stove top and slowly add in sugar, stirring continuously, until sugar dissolves. Let cool before using.

Creating the top pastry shell: Roll out the remaining dough into apx. a 9x13inch square, apx. a 1/4" thick. With leaf shaped cookie cutter, cut dough into leaf shapes and place on top of the fruit varying the directions you place them in and only overlapping the edges of the leaves (as seen below). With a clean tooth pick draw "veins" onto your leaves to give them depth and character.  Gently press the leaves down onto each other, as well as onto the edges of the pastry on the sides of the dish as well. Then evenly sprinkle with turbinado sugar.

Bake the cobbler on 400°F for 40 to 45 minutes, or until golden brown. Then you're done! This recipe serves 8-10 people and goes great with a scoop of vanilla ice cream!



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