Peach and Blackberry Cobbler with Fluffy Ricotta Biscuits

The Kind of Dessert Summer Was Made For

This is the sort of dessert I find myself making on repeat once peaches are ripe and berry bushes are overflowing. The beauty of a cobbler is that it doesn't ask for perfection—just good fruit and a buttery topping to soak up all of those bubbling juices.

Here, sweet peaches and juicy blackberries are paired with lemon zest and just a splash of rose water. It's a subtle ingredient, but it gently enhances the natural floral notes of both the peaches and berries without tasting perfumey. If you don't have rose water on hand, simply leave it out. The cobbler will still be delicious.

One of my favorite things about this recipe is how adaptable it is. Swap the peaches for nectarines, use raspberries or blueberries instead of blackberries, or make it with whatever summer fruit happens to be overflowing at the farmers market. As with all of our fruit desserts, we'll whisk together the sugar and tapioca starch before adding the fruit to ensure an evenly thickened filling.

Ingredients (Serves 6–8)

Filling

4 cups (567 g) peaches, sliced

1 cup (144 g) blackberries

¼ cup plus 1 tablespoon (57 g) granulated sugar

2 tablespoons (16 g) tapioca starch

Zest of ½ lemon

1 tablespoon rose water (optional)

Ricotta Biscuits

1 cup (114 g) all-purpose flour

¼ cup (28 g) semolina flour

2 tablespoons (28 g) granulated sugar

2½ teaspoons baking powder

Zest of ½ lemon

⅛ teaspoon kosher salt

6 tablespoons (85 g) cold unsalted butter, cubed

¾ cup (185 g) whole milk ricotta, drained if very wet

½ cup (120 g) heavy cream

Turbinado sugar, for sprinkling

Method

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together the granulated sugar, tapioca starch, and lemon zest until evenly combined.

Add the sliced peaches, blackberries, and rose water, tossing gently until all of the fruit is evenly coated. Allow the fruit to macerate while you prepare the biscuit topping.

In a separate bowl, whisk together the all-purpose flour, semolina flour, sugar, baking powder, salt, and lemon zest.

Add the cold butter and ricotta. Using a pastry cutter or your fingertips, work them into the flour mixture until it resembles coarse crumbs with pieces about the size of peas mixed with grated Parmesan. Those small pieces of butter are what give the biscuits their flaky texture.

Pour in the heavy cream and gently stir until no dry spots remain. Be careful not to overmix.

Transfer the fruit mixture to a baking dish.

Using a large scoop or spoon, drop the biscuit dough over the fruit, leaving a little space between each biscuit since they'll spread as they bake. Leave a small opening somewhere near the center of the cobbler so steam can escape and so you can easily check that the filling is bubbling before removing it from the oven.

Sprinkle the biscuits generously with turbinado sugar.

Bake for 35 minutes, then rotate the dish and continue baking for 20–30 minutes, or until the biscuits are deeply golden and the fruit is bubbling vigorously in the center.

The type of baking dish you use will affect the baking time. A metal pan will typically bake faster than a ceramic or stoneware dish. If the biscuits begin browning before the filling is actively bubbling, loosely tent the cobbler with foil and continue baking until the fruit is fully cooked.

Allow the cobbler to cool for at least 20 minutes before serving. This gives the filling time to set slightly while still remaining warm and spoonable.

Storage

Store covered in the refrigerator for up to 4 days. Reheat individual portions in a 325°F oven until warmed through, or enjoy cold straight from the refrigerator.

Baker's Note

Don't rush the bake. One of the biggest mistakes people make with cobblers is pulling them from the oven when the biscuits are done but the filling hasn't finished cooking. The fruit should be actively bubbling in the very center of the cobbler—not just around the edges. That's your cue that the tapioca starch has fully thickened the juices and the filling will set up beautifully as it cools.

Feel free to make this recipe your own throughout the summer. Nectarines, blueberries, raspberries, or even a mixture of whatever fruit is ripening in your garden all work beautifully. That's one of the best things about cobblers—they're meant to celebrate the season, not follow rigid rules.