Photo: Iain Bagwell; Styling: Lydia Degaris Pursell
Hands-on Time
35 Mins
Total Time
1 Hour 10 Mins
Yield
Makes 8 servings

Is there anything better than a fresh peach cobbler topped with ice cream? Best make that call after you taste this one with blackberries and our Mascarpone Cream.

How to Make It

Step 1

Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Step 2

Meanwhile, prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat, and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture.

Step 3

Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.

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