{"id":2005861,"date":"2024-06-13T23:51:46","date_gmt":"2024-07-11T15:51:43","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2005861"},"modified":"2024-07-11T11:20:06","modified_gmt":"2024-07-11T16:20:06","slug":"blackberry-peach-cobbler","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/blackberry-peach-cobbler\/","title":{"rendered":"Blackberry Peach Cobbler"},"content":{"rendered":"

Winter is dark and rainy in the Pacific Northwest, so I try to make the most of summer while it’s here. On most weekends you’ll find me at the farmers market, spending an unreasonable amount of money on seasonal fruit (it’s worth it!). Blackberries are prolific in this area, and I’m so grateful. Foraging for these sweet-tart berries is a boon to my bank account! Because they’re a little tart on their own, I usually make blackberry recipes<\/a>\u2014like blackberry peach cobbler\u2014that mix the acidic berries with sweeter fruits.<\/p>\n

The fruit is the star of this blackberry peach cobbler recipe, but the topping is no less impressive. When dropped onto the fruit by the tablespoonful, the biscuit topping bakes up soft and fluffy with plenty of crisp, caramelized edges. To accentuate the biscuity topping’s sweetness, we add a hint of cinnamon to the filling to give it a warming boost. The colorful fruit filling peeks through the topping, giving the dish a cobblestone look that truly earns the cobbler name. Top it with a scoop of ice cream, and watch it melt into the crevices right before your eyes.<\/p>\n

Ingredients for Blackberry Peach Cobbler<\/h2>\n