Honey Peach and Blackberry Cobbler

Honey Peach and Blackberry Cobbler Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
A sprinkling of coarse turbinado sugar gives this deep-dish cobbler a crunchy golden top.


12 servings (serving size: 1/2 cup cobbler and 1 biscuit)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 20 %
Fat 6.3 g
Satfat 3.8 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 4.3 g
Carbohydrate 56.5 g
Fiber 4.7 g
Cholesterol 17 mg
Iron 1.5 mg
Sodium 267 mg
Calcium 63 mg


2 1/4 cups all-purpose flour, divided
8 cups chopped peeled peaches (about 4 pounds)
1/4 cup honey
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3 cups blackberries
Cooking spray
3/4 cup granulated sugar
1 tablespoon grated lemon rind
1 teaspoon baking powder
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups low-fat buttermilk
2 tablespoons turbinado sugar


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

Lorrie Hulston Corvin,

Cooking Light

July 2003
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