Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Mary Allen Perry
Recipe by Southern Living July 2012

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Credit: Iain Bagwell; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
35 mins
total:
1 hr 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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