Peach and Blackberry Cobblers

Peach and Blackberry Cobblers


4 cups peeled and chopped fresh homegrown peaches
2 cups fresh blackberries
1 tablespoon fresh lemon juice
1 tablespoon Dierbergs butter, melted
¾ cup Dierbergs sugar
2½ tablespoons cornstarch
¾ teaspoon ground cinnamon
Freshly grated nutmeg

1 cup Dierbergs sugar
7 tablespoons Dierbergs butter, softened
1 large Dierbergs egg
1¼ teaspoons vanilla extract
1 cup Dierbergs flour

Dierbergs vanilla ice cream


In large bowl, combine peaches, blackberries, lemon juice, and the melted butter.

In medium bowl, stir together the ¾ cup sugar, cornstarch, cinnamon, and nutmeg. Sprinkle over peach mixture; gently stir until well mixed.

Divide peach mixture evenly among 8 ramekins or custard cups that have been lightly coated with no-stick cooking spray; set aside.

FOR TOPPING  In large mixer bowl, beat the 1 cup sugar and softened butter at medium speed until light and fluffy.

Add egg and vanilla; beat until well combined.

Stir in flour (batter will be stiff). Drop dough by tablespoonfuls on top of filling.

Place ramekins on foil-lined jellyroll pan. Bake in 450˚F. oven 8 minutes.

Reduce oven to 350˚F. and bake until topping is golden brown, about 30 minutes. Serve warm with vanilla ice cream.


The best peaches for dessert recipes are fragrant yet slightly firm to the touch. If you’re ready to bake but the peaches aren’t, place them in a brown paper bag, fold down the top, and let them stand at room temperature for a day or two.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 395
Fat: 13 g
Sodium: 12 mg
Carbohydrates: 69 g
Protein: 4 g
Fiber: 4 g