There are recipes that disappear quietly after dinner.

This is not one of them.

This is the dessert people start eyeing before the meal is over. The one that somehow prompts conversations about who gets the leftovers before anyone has even had a first serving. It arrives at the table bubbling and fragrant, with pockets of sweet fruit tucked beneath a buttery biscuit crust, and somehow always manages to disappear faster than expected.

Originally, I made this cobbler with peaches and blueberries because they were my dad’s favorite. Over time, the recipe evolved, as recipes often do. These days I use a combination of white peaches, yellow peaches, blackberries, raspberries, and blueberries. The mixture creates something that feels like the very best parts of summer all gathered into one baking dish.

Served warm with melting vanilla ice cream, it’s the kind of dessert that makes people linger a little longer around the table.

And if there’s any left when the night is over, be prepared to defend your claim.

Southern Peach Berry Cobbler

FRUIT FILLING
2 1/2 lbs of peaches (mixture of white and yellow) peeled and sliced
1 cup berries assorted
1/2 cup Granulated sugar
1/2 cup Brown sugar
1 teaspoon Vanilla extract
½ tablespoon Cinnamon
½ teaspoon Cardamom
2 teaspoons Corn starch
1 teaspoon Cream of tartar
½ stick Butter, unsalted room temperature
2 tablespoons Water
1 teaspoon Fresh lemon juice

COBBLER TOPPING
2 cups Flour
½ cup Granulated sugar
½ cup Brown sugar
2 teaspoons baking powder
1/2 tablespoon Cinnamon
1 stick Butter, unsalted cold
¼ cup milk of choice (I use buttermilk)
½ teaspoon Salt

3 tablespoons Granulated sugar, 1/4 teaspoon cinnamon to dust top of cobbler

375 preheat

Spray a 9×13 baking dish with non-stick spray.

In a bowl, mix together the peaches, sugars, vanilla spices corn starch, cream of tartar, butter, water, and lemon juice. Mix it until combined.

Pour half the mixture into the baking dish. Sprinkle half the berries over the mixture.

In a separate bowl, combine flour, both sugars, baking powder, salt, and ½ tablespoon of the cinnamon. Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with hands. Work it in until it looks like coarse meal or crumbles.

Add the buttermilk and stir together with a spoon until it’s just combined. Cobbler should have a drop biscuit-like texture.

Spoon dough mixture over the peaches. Make each dough droplet about the size of a golf ball leaving a tiny bit of space between each one to ensure they cook through.
Add the other half of peaches on top of dough not covering all of it. Sprinkle the rest of the berries around the top.

Cover dish with foil, place it into the oven and bake for 30 minutes.

Combine sugar and cinnamon. Pull dish from oven and sprinkle the mixture over dough.

Place the dish back in the oven uncovered and cook for an additional 30-45 minutes, until crust is golden brown.