How To Make Delicious Blackberry Peach Cobbler With Homemade Whipped Cream!

Combine blackberries with 1/4 cup sugar in a container, adjusting sugar to taste (up to 1 cup).

Peel and cut 4 peaches, adding them to a bowl with 1/2 cup sugar.

Add 1/2 tablespoon of vanilla paste and a shot of Crown peach to the peaches.

Cook the peach mixture for about 5 minutes until the sugar dissolves and the peaches soften.

In a bowl, mix together 2 cups of flour, 2 tablespoons of baking powder, and 2 cups of sugar.

Add 2 cups of milk to the flour mixture and mix until combined.

Combine the softened peaches and blackberries in a bowl, mixing until well combined.

Melt 1 1/2 sticks of butter in a 12-inch cast iron skillet.

Pour the batter mixture into the skillet over the melted butter, swirling it slightly without mixing.

Scoop the peach and blackberry mixture on top of the batter, adding some juice if desired.

Preheat the oven to 350°F and bake for about 45 minutes to 1 hour, checking after 45 minutes for doneness.

After 45 minutes, check the cobbler to ensure it is not getting too dark.

Let the cobbler rest in the oven after baking.

To make whipped cream, chill a bowl in the freezer before using.

Add 2 cups of heavy whipping cream to the chilled bowl.

Add 3-4 tablespoons of powdered sugar and 2 tablespoons of vanilla paste (or extract) to the cream.

Whip the cream until it reaches a thick consistency.

Serve the cobbler with homemade whipped cream and optional Bluebell vanilla ice cream.

Equipment Needed

Spice Level:

Allergens