Peach-Blackberry Cobbler
Peach Blackberry Cobbler
Nathan Congleton / TODAY
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Fresh, plump blackberries and sweet summer peaches pair perfectly in this easy, delicious and vegan-friendly cobbler. It's also super simple to make and tastes like a bit of heaven.

Swap option: You can swap frozen fruit instead of fresh.


  • Filling

    • 10 medium peaches, pitted and sliced
    • 1 quart fresh blackberries
    • 1/2 cup granulated sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon pure vanilla extract
  • Topping

    • 1 cup unbleached all-purpose flour
    • 1/2 cup granulated sugar
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 3/4 cup margarine, cold and cubed
    • 1/4 cup boiling water
  • Finish

    • 1 tablespoon granulated sugar
    • 1/2 teaspoon cinnamon


For the filling:

Preheat oven to 425°F.

In a bowl, toss together the peaches, berries, sugar, cornstarch, lemon juice, spices and vanilla extract. Pour into a 9- by 13-inch nonreactive pan and bake for 10 minutes.

For the topping:

In a medium bowl, stir together the flour, sugar, baking powder and salt. Blend in margarine with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

To finish:

Remove peach mixture from oven and drop spoonfuls of topping over the top. Sprinkle the cinnamon sugar over the cobbler. Bake in middle of oven until topping is golden, about 25 minutes (topping will spread as it bakes).

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