Peach & Blackberry Cobbler with Streusel Topping

Homemade Blackberry Cobbler
Homemade Blackberry Cobbler

I am hard-pressed to think of a summer dessert I love as much as Peach & Blackberry Cobbler with Streusel Topping. This cobbler recipe, from the Eckert Family Summer Cookbook starts with six cups of ripe fruit baked in a custard-like filling and finishes with a crunchy, buttery topping. Out of the oven it delivers sheer summer deliciousness!

That is why this recipe was my go-to dessert for a recent gathering with dear friends and family. Saturday evening we hosted a private pick-your-own party at our home on the farm. Immediately following a dinner of freshly harvested veggies from the farm and locally produced meats, our eager group took a spin on the tractor and wagon around the farm. The first stop was a block of blushing Red Haven peach trees. The lush trees seemed to be relieved as we harvested arm-loads of peaches, instantly lightening their load.

Pick Your Own Fruit St. Louis
Pick Your Own Fruit St. Louis

Next, we stopped at the blackberry patch where we were greeted with a seemingly endless supply of ripe berries. I wish I had a timer handy because I think it took only five minutes for the kids to fill their peck boxes to the rim with berries. Even Rosie and Zephyr (our Goldens) were excited to be in the rapid picking action!

Pick Your Own Blackberries St. Louis
Pick Your Own Blackberries St. Louis

After returning to the house, we dished out bowls of cobbler, Eckert’s frozen custard and heaping spoons full of sliced fruit. This dessert was the perfect celebration of great company and a bountiful harvest.

Peach and Blackberry Cobbler
Peach and Blackberry Cobbler

Eat well this summer, Angie

To learn how to make this recipe step-by-step, click here for a step-by-step video.



  • 4 cups sliced and peeled peaches
  • 2 cups blackberries
  • 2/3 cup all-purpose flour
  • 1 ¾ cup granulated sugar
  • ¼ tsp. cinnamon
  • 5 eggs
  • 1 tsp. pure vanilla extract
  • ½ cup heavy cream

  • 1 cup flour
  • 2/3 cup granulated sugar
  • 2/3 cup butter, cubed and slightly cold
  • 1 tsp. pure vanilla extract


  1. To prepare cobbler: Preheat oven to 375. Combine peaches and blackberries in a 13 x 9 baking dish. In a mixing bowl, combine remaining cobbler ingredients and beat until smooth. Pour mixture over fruit and bake 30 minutes. Remove from oven.
  2. To prepare streusel topping: In a medium bowl, whisk flour and sugar. Cut in butter with two forks or a pastry blender until crumbly. Add vanilla and mix well. Top cobbler with struesel topping and return to oven for 30 more minutes. Remove from oven and cool slightly before serving. Makes 10-12 servings.
Angie Eckert2 Comments