This peach and mixed berry cobbler is topped with homemade sour cream biscuits. It’s the perfect end-of-summer dessert.
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End of Summer Mixed Berry Cobbler
There’s something about warm peaches and tart berries that makes you want to savor the last days of summer. This Peach Mixed Berry Cobbler topped with sour cream biscuits is a simple, comforting dessert that celebrates fresh fruit and easy baking.
On a recent trip to the farmer’s market we gathered ripe peaches and berries, then came home to bake this cobbler. It’s a great way to use seasonal fruit — peaches, raspberries and blueberries pair beautifully — and the biscuits add a tender, slightly tangy finish that elevates the whole dish.
Whether you’re marking the change of the seasons or just craving a fruity treat, this cobbler is a reliable crowd-pleaser. It’s straightforward to make and perfect for sharing with family or guests.
What’s in Mixed Berry Cobbler?
For the fruit filling:
- Peaches (ripe but firm)
- Sugar
- Cornstarch
- Lemon juice
- Nutmeg (a dash)
- Berries (raspberries and blueberries recommended)
For the sour cream biscuits:
- All-purpose flour
- Sugar
- Baking powder and baking soda
- Salt
- Cold unsalted butter
- Sour cream
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How to Make Mixed Berry Cobbler
This cobbler is quick and easy. Start by prepping the fruit: halve and pit the peaches, slice them, then toss with sugar, cornstarch, lemon juice and a dash of nutmeg. Fold in the raspberries and blueberries, and transfer the mixture to an oven-safe baking dish or a cast-iron pan.
Bake the fruit uncovered for about 10–12 minutes to begin softening and releasing juices. While the fruit bakes, prepare the sour cream biscuit dough. Whisk together the dry ingredients, then cut cold butter into the flour mixture until it resembles coarse crumbs. Stir in the sour cream just until a cohesive dough forms — do not overmix.
Divide the dough into roughly equal portions and drop mounds of biscuit dough over the partially baked fruit. Return the pan to the oven and bake another 15–20 minutes, until the biscuits are golden and the fruit is bubbling. Allow the cobbler to cool slightly before serving.
Should I Peel the Peaches?
Peeling peaches is a matter of personal preference. The skins become tender when baked and add color and texture; leaving them on saves time. If you prefer peeled peaches, you can blanch them briefly to loosen the skins before slicing.
How Do I Store Cobbler?
Fruit cobblers can be kept at room temperature for a day or two if loosely covered and stored in a cool spot. For longer storage, refrigerate in an airtight container for up to 3–4 days and reheat before serving.
Tips for Making Mixed Berry Cobbler
- Do not overmix the biscuit dough: stir only until it comes together to avoid tough biscuits.
- Keep the butter cold when cutting it into the flour to ensure a flaky, tender texture.
- Use real sour cream for best flavor and texture; Greek yogurt may be a substitute but results can vary.
Ingredients (serves 8)
- 2 pounds ripe but firm peaches
- 1/4 cup sugar
- 2 1/2 teaspoons cornstarch
- 1 tablespoon lemon juice
- Dash nutmeg
- 8 ounces raspberries (fresh or frozen)
- 8 ounces blueberries (fresh or frozen)
- 2 cups unbleached all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter, cubed
- 3/4 cup sour cream
Instructions
- Preheat the oven to 425°F and position the rack in the lower-middle.
- Halve and pit the peaches, slice each half into 4–6 pieces depending on size. Toss with sugar, cornstarch, lemon juice and nutmeg, then fold in the berries.
- Place the fruit mixture in a 3.5-quart oven-safe dish or cast-iron pan and bake uncovered for 10–12 minutes.
- While the fruit bakes, combine flour, sugar, baking powder, baking soda and salt. Cut cold butter into the mixture until it resembles coarse crumbs.
- Stir in the sour cream just until the dough holds together. Divide into about 10 portions and shape into mounds.
- Remove the fruit from the oven after the initial bake, arrange the biscuit mounds on top, and return to the oven for 15–20 minutes until biscuits are golden and fruit is bubbly.
- Let the cobbler cool for 10–15 minutes before serving.
Notes
If you prefer peeled peaches, blanch and peel them before slicing. This recipe is adapted from classic cobbler techniques and showcases peak summer fruit with a tender sour cream biscuit topping.
Peach & Mixed Berry Cobbler with Sour Cream Biscuits
This peach and mixed berry cobbler is topped with homemade sour cream biscuits — a simple, satisfying way to celebrate late-summer fruit.
Ingredients
For the Fruit Filling:
- 2 pounds ripe, but firm peaches
- 1/4 cup sugar
- 2 1/2 teaspoons cornstarch
- 1 tablespoon lemon juice
- Dash nutmeg
- 8 ounces raspberries, fresh or frozen
- 8 ounces blueberries, fresh or frozen
For the Sour Cream Biscuits:
- 2 cups unbleached all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter, cubed
- 3/4 cup sour cream
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 397
Nutrition values are estimates.
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Click HERE to save this recipe for Peach Mixed Berry Cobbler!