Peach-Berry Cobbler
If you are looking for a dessert for your next barbecue, this peach-berry cobbler is it. In particular, it belongs on the same summer table as my summer berry cobbler and my honey basil peach fruit salad.
The recipe comes from Chef Fiona Bohane, who cooked for the Dave Matthews Band and crew on tour. She created this cobbler with the sweet, flavorful notes of Atlanta in mind, and it was shared with me as a pairing for The Dreaming Tree wines. As a result, it has a little rock-and-roll history, much like the stories behind my bourbon peach tea smash and my peach fuzz martini.
What’s more, it is everything a Southern cobbler should be: juicy peaches, bright berries and a tender biscuit topping. With this in mind, I serve it warm with ice cream after BBQ pork ribs or grilled pork loin with Dijon honey mustard.
What Is Peach-Berry Cobbler?
In essence, it is a baked fruit dessert with a biscuit top. Peaches and berries are simmered with brown sugar, cornstarch and a splash of white wine, poured into a baking dish, topped with spiced biscuit dough and baked until browned.
Ingredients (With Purpose & Flavor Notes)
- Fresh peaches (3 pounds, peeled and sliced). The heart of the filling; frozen work when fresh are not available.
- Berries (1 pint). Raspberries, blackberries and/or blueberries, a single kind or a mix.
- Light brown sugar (1/2 cup) and cornstarch (2 tablespoons). Sweeten and thicken the filling.
- White wine (2 tablespoons) and a pinch of salt. Brighten the fruit.
- All-purpose flour (1 1/2 cups). The base of the biscuit topping.
- Sugar (1/3 cup, plus 2 tablespoons reserved). In the dough and sprinkled on top.
- Baking powder, baking soda, salt, cinnamon and ginger (1/2 teaspoon each). Lift and warm spice.
- Cold unsalted butter (6 tablespoons, cubed). Makes the topping tender.
- Kefir, buttermilk or heavy cream (2/3 cup, plus 2 tablespoons reserved). Brings the dough together.
- Vanilla (1 teaspoon). Warm flavor.
- Ice cream. For serving.
Everything I Love for This Recipe
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8×11-Inch Baking Dish
Glass or ceramic, as the recipe calls for.
Large Saucepan
For simmering the filling.
Food Processor
Cuts the butter into the dry ingredients quickly.
Mixing Bowl
For bringing the dough together.
Wooden Spoon
For gentle mixing.
Pastry Brush
For brushing the biscuits with kefir.
Measuring Cups and Spoons
For the filling and topping.
Paring Knife
For scoring and slicing peaches.
Slotted Spoon
Lifts peaches from boiling water to ice water.
Cooling Rack
For the 30-minute rest.
Ice Cream Scoop
For serving.
Dessert Bowls
For cobbler and ice cream.
How To Make Peach-Berry Cobbler
Step 1: Cook the Filling
Place all of the filling ingredients in a pot. Heat over medium-high heat, stirring occasionally, until the mixture comes to a simmer and the liquid becomes clear, 5 to 10 minutes.
Step 2: Fill the Dish
Turn off the heat and carefully transfer the filling to an 8×11 or 8×12-inch glass or ceramic pan.
Step 3: Heat the Oven
Preheat the oven to 375°F.
Step 4: Mix the Dry Ingredients and Butter
Mix together the flour, 1/3 cup sugar, baking powder, baking soda, salt, cinnamon and ginger. If you have a food processor, pulse the dry ingredients, then add the cubed butter and pulse until no large chunks remain.
Step 5: Make the Dough
Transfer to a bowl, add 2/3 cup kefir and the vanilla, and gently mix with a wooden spoon until the batter just comes together.
Step 6: Top the Filling
Using a spoon or your hands, place biscuits of dough on top of the filling. Leave a small space between the biscuits so the heat can escape.
Step 7: Brush and Sprinkle
Brush the tops with the reserved kefir and sprinkle with the reserved sugar.
Step 8: Bake
Bake for 40 minutes, until nicely browned and the biscuits are cooked through.
Step 9: Cool and Serve
Allow to cool for at least 30 minutes. Serve with ice cream.
How To Peel Peaches
Cut an “x” in the bottom of each peach, just through the skin. Put them in boiling water for about 20 seconds, then into ice water to cool. The skin should come off easily.
Peach-Berry Cobbler
Ingredients
For the Filling
- 3 pounds fresh peaches peeled and sliced
- 1 pint berries raspberries, blackberries and/or blueberries
- 1/2 cup light brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons white wine
- 1 pinch salt
For the Topping
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar plus 2 tablespoons reserved
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 6 tablespoons cold unsalted butter cut into cubes
- 2/3 cup kefir, buttermilk or heavy cream plus 2 tablespoons reserved
- 1 teaspoon vanilla
- ice cream for serving
Instructions
- Place all of the filling ingredients in a pot. Heat over medium-high heat, stirring occasionally, until the mixture comes to a simmer and the liquid becomes clear, 5 to 10 minutes.
- Turn off the heat and carefully transfer the filling to an 8×11 or 8×12-inch glass or ceramic pan.
- Preheat the oven to 375°F.
- While the filling is heating, mix together the flour, 1/3 cup sugar, baking powder, baking soda, salt, cinnamon and ginger. If you have a food processor, pulse the dry ingredients, then add the cubed butter and pulse until incorporated and no large chunks of butter remain.
- Transfer to a bowl, add 2/3 cup kefir and the vanilla, and gently mix with a wooden spoon until the batter just comes together.
- Using a spoon or your hands, place biscuits of dough on top of the filling. The topping will cover most of the filling; leave a small space between the biscuits to allow the heat to escape.
- Brush the tops of the biscuits with the reserved kefir and sprinkle with the reserved sugar.
- Bake for 40 minutes, until nicely browned and the biscuits are cooked through.
- Allow to cool for at least 30 minutes. Serve with ice cream.
Notes
KEEP HOSTING
More sweet things worth making for the people at your table.
The Best Spiked Peach Milkshake for Game Day
Creamy, boozy, and ready for kickoff — a sweet peach milkshake with a grown-up twist.
Pour a Glass →
Bourbon Peach Tea Smash
A spirit-forward sipper with bold, warming character.
Pour a Glass →Variations
Use Frozen Peaches
Defrost them and follow the recipe from there.
Choose Your Berries
A single berry or a mix.
Choose Your Dairy
Kefir, buttermilk or heavy cream all work in the topping.
Try Another Fruit Dessert
The apple galette or my strawberries ’n cream puff pastry.
When I Love Serving Peach-Berry Cobbler
Memorial Day
The start of cobbler season.
Fourth of July
Serve it after a pitcher of Fourth of July sangria.
Backyard Barbecues
Furthermore, it travels well in its baking dish.
Peach Season
When Georgia peaches are at their best.
Sunday Dinner
Equally important, it feeds six to eight.
Potlucks
A dessert everyone recognizes and loves.
What To Serve With It
A Cookout Main
Shredded pulled pork two ways or a fried chicken board.
A Fresh Side
Watermelon salad with balsamic vinaigrette.
A Glass of Wine
Find a bottle at one of these must-visit wine bars in Atlanta.
Another Dessert
A mini cheesecake board or the pound cake bar.
A Cold Drink
Berry sangria or a spiked peach milkshake.
Shelf Life & Storage Tips
- Cool before serving. At least 30 minutes, so the filling sets.
- Leftovers. Cover and refrigerate.
- Reheating. Warm in the oven so the biscuit topping crisps again.
Frequently Asked Questions
Can I use frozen peaches?
Yes. Defrost them and follow the recipe from there.
How do I peel fresh peaches?
Score an “x” in the bottom, boil for about 20 seconds, then cool in ice water.
What berries should I use?
Raspberries, blackberries and/or blueberries.
How long does it bake?
40 minutes at 375°F.
How many does it serve?
Six to eight.
Final Thoughts
All things considered, this is a cobbler with a story, and it tastes as good as the story sounds. Without a doubt, it deserves a scoop of ice cream. Enjoy!
Recipe by Chef Fiona Bohane, from her “Recipes from the Road.”
