Peach Berry Cobbler


one 8 cup (2 L) baking dish (preferably ceramic)


6 to 8



About this Recipe

Recipe from Back to Baking Whitecap Books, 2011

This cobbler topping is like scone meets cake – the heat of the oven creates a lovely crunchy top to the cobbler, but the steam from the baking fruits creates a moist, cake-like interior.
NOTES: Serve the cobbler warm with ice cream.
The cobbler will keep when refrigerated for up to 2 days.


  • 6 cups (1.5 L) peeled and sliced fresh peaches
  • 1 cup (250 mL) raspberries
  • ½ cup (125 mL) blueberries
  • 3 tbsp + ½ cup (138 g) sugar, plus extra for cinnamon sugar
  • ¼ tsp ground cinnamon, plus extra for cinnamon sugar
  • 2 eggs
  • 6 tbsp (90 g) unsalted butter, melted
  • ⅔ cup (160 mL) milk
  • 2 cups (300 g) all-purpose flour
  • 2 tbsp (20 g) cornmeal
  • 4 tsp (12 g) baking powder
  • ½ tsp salt

Step by Step Instructions

Step 1

Preheat oven to 375°F (190 °C).

Step 2

Toss the peaches, raspberries & blueberries with 3 tbsp (38 g) of sugar and ¼ tsp of the cinnamon and spread on the bottom of an 8 cup (2 L) baking dish.

Step 3

Whisk the eggs, the remaining ½ cup (100 g) of sugar and melted butter together in a large bowl. Whisk in the milk. Sift in the flour, cornmeal, baking powder and salt and stir until combined (the batter will be wet).

Step 4

Spoon the batter over the fruit, leaving a little space between spoonfuls to allow for expansion as the cobbler bakes. Stir a little sugar and cinnamon together and sprinkle this overtop the cobbler.

Step 5

Bake for 35 to 45 minutes, until the peach juices are bubbling and the topping is cooked through (you can lift a piece up to check that it is cooked through).