Classic peach blackberry cobbler is the ultimate dessert ode to summer! Flavorful brandy is incredible in the fruit filling with even more on top hot from oven. Serve this beautiful cobbler with plenty of vanilla ice cream!
It’s been, what a week since we did a boozy dessert? ??
If anything, this rose white chocolate cheesecake last week is lighting a flame for me with boozy desserts. I promise I’ll try not to make this a regular thing, but THIS PEACH BLACKBERRY COBBLER THO!
I’m only a recent convert to the wonders of brandy which is weird because a brandy old fashioned is Wisconsin’s unofficial state drink.
Since discovering the wonders of brandy, an old fashioned has quickly been working its way up to my favorite cocktail status.
And obviously, this goodness needs to make its way into our summer cobblers. ??
And we obviously need to cover the whole shebang with many scoops of vanilla ice cream and pour ourselves an old fashioned cocktail because this is just the summer way.
Let’s make brandy peach blackberry cobbler together! Here’s the scoop. >>
Fruit filling is first on the agenda. We’re tossing peach slices and blackberries with 1/4 cup of brandy and a few tablespoons of sugar. This fruit filling goes on the bottom of your handy cast iron. (or a 9×13 pan if you don’t have one!)
Cobbler topping! I’ve been tweaking this topping over the years and its slowly been transforming into more of a cookie-like cobbler topping that you are NOT gonna hate, believe me. ?
The batter sort of comes together like a cookie dough too. We’ve got softened butter, sugar, an egg, a little buttermilk, vanilla, flour, baking powder, and a pinch of salt. The batter should be fairly thick and easy to scoop into little mounds over the fruit filling.
Baking this peach blackberry cobbler should take anywhere from 25-30 minutes in a 350F oven. You’re looking for a bubbly fruit filling and a golden-brown topping exterior.
Our brandy fun isn’t done yet though! For one last little punch of brandy flavor, we’re brushing 2 tablespoons of brandy over the cobbler topping hot out of the oven.
And heck, if this isn’t what boozy summer dessert dreams were MADE of, friends.
We’re talking deeply flavorful, sweet fruit filling. Soft, chewy cobbler topping with a perfect boozy brandy kick….oh heck, it’s just summer perfection. ♥♥
I recommend you devour this cobbler goodness hot from the oven with ALL the vanilla ice cream scoops you can physically fit in your bowl. << just do it.
Summers were made for baking cobblers! Try these other winners out next!
Brandy Peach Blackberry Cobbler
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- 3 cups peeled and sliced fresh peaches (or thawed frozen peaches)
- 1 cup fresh blackberries (or thawed frozen blackberries)
- 3 tablespoons plus 3/4 cup granulated sugar
- 1/4 cup plus 2 tablespoons brandy
- 6 tablespoons butter, softened
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Vanilla ice cream or whipped cream for serving, optional
- Preheat oven to 350F. Combine peaches, blackberries, and 1/4 cup brandy in a greased 9-in cast iron skillet. Sprinkle with 3 tablespoons sugar. Set aside.
- In a large bowl, beat butter and remaining 3/4 cup sugar with a handheld electric mixer on medium speed until creamy. Beat in buttermilk, egg, and vanilla until smooth. Add flour, baking powder, and salt to liquid mixture and fold in with a rubber spatula until batter is smooth. (batter will be similar to cookie dough)
- Spread batter over peach-blackberry mixture in an even layer. Bake cobbler at 350F 25-30 minutes or until peach blackberry filling is bubbly and topping is golden-brown. Remove from oven and immediately brush topping with remaining 2 tablespoons brandy. Cool cobbler 10 minutes then serve warm with vanilla ice cream or whipped cream if desired. Enjoy!