Peach Boysenberry Cobbler

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Like crisps, cobblers need no ingredients other than fruit and a rich, buttery topping, because the taste of the fresh ripe fruit is the point of these desserts.


  • 5 cups ¼-inch slices of peeled, pitted peaches (about 6 large)
  • 2 tablespoons tapioca flour
  • 5 tablespoons sugar
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch salt
  • cups boysenberries

Cobbler Topping

  • 2 cups flour
  • ½ teaspoon salt
  • ¼ cup firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 3 ounces (¾ stick) sweet cold butter
  • ¾ cup plus 2 tablespoons heavy (whipping) cream
  • 1 recipe Chantilly Cream

A 2-quart ovenproof dish


Preheat the oven to 350 degrees.

Combine the peaches with the tapioca flour, sugar, lemon juice, and salt in a large bowl. Gently mix in the boysenberries.

Place the mixture in the ovenproof dish.

Set aside.

To make the topping

Combine the flour, salt, 3 tablespoons of the brown sugar, and baking powder in the bowl of an electric mixer. Using the paddle attachment add the butter on low speed and mix until it is the size of large peas. Continue to mix and slowly add ¾ cup of the cream.

Mix just until combined. On a lightly floured board, roll the dough ½ inch thick. Using a 3-inch star cutter, cut the dough into star shapes. Place them on top of the peach mixture. Brush the tops with the remaining 2 tablespoons of cream. Sprinkle the remaining 1 tablespoon of brown sugar on top.

Bake the cobbler for 25 to 30 minutes, until the topping is golden brown.

Serve the cobbler warm with chantilly cream.