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+ servings
Blackberry Peach Cobbler with Buttermilk Whipped Cream

A summery blackberry peach cobbler recipe made with fresh ginger, amaranth buttermilk biscuits, and pillowy buttermilk whipped cream.

Recipe Type: Dessert
Makes: 9 generous servings
Author: Brooklyn Supper, adapted from Smitten Kitchen
For the Blackberry Peach Filling

  • 3 cup blackberries
  • 3 cups sliced peaches (roughly 3/4-inch thick; 2 - 3 peaches)
  • 3/4 cup turbinado sugar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt

For the Buttermilk Biscuit Topping
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup amaranth flour (sub sorghum, wheat, or all-purpose flour, or finely ground cornmeal)
  • 3 tablespoons turbinado sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter , cold
  • 1/2 cup buttermilk
For the Buttermilk Whipped Cream
  • 1 cup heavy whipping cream
  • 1/2 cup buttermilk , well shaken
  • 2 tablespoons turbinado sugar
  1. Preheat the oven to 425 degrees F.
  2. In a 2 - 3-quart ovenproof dish, gently fold the blackberries, sugar, ginger, lemon juice, flour, cinnamon, and sea salt together. Add peaches at the last minute.
  3. Next, make the biscuit topping by combining the flours, 2 tablespoons sugar, baking powder, and sea salt. Grate in the butter and massage into flour with fingertips. Using a silicone spatula, fold in the buttermilk, stirring just until a sticky ball of dough forms. 

Using two spoons, top the fruit filling with approximately 9 2-inch dollops of biscuit dough. Sprinkle biscuit tops with remaining tablespoon of sugar.
  4. Bake 20 - 25 minutes, or until biscuits are a light golden brown and the filling is bubbling vigorously. Cool for 15 minutes; serve with buttermilk whipped cream.
  5. To make the buttermilk whipped cream, beat cream to very soft peaks in a large bowl (to avoid flying bits of cream). Switch mixer to medium, add sugar, and then gradually add buttermilk, maintaining soft peaks all the while.
Recipe Notes

Recipe adapted from Smitten Kitchen.