Blackberry-Peach Brunch Cobbler



By Cat, Jan 2015 (Photo, right, from Wikimedia Commons)

See also: 1. Cobblers, Shortcakes & Crips Menu

I think I can safely say that berries – raspberries, blackberries, loganberries, marion berries, strawberries, blueberries, and huckleberries – are my favorite fruit. I also love peaches, especially when they are just picked and ripe (not picked green and then warehoused to ripen). So this recipe from the back of a package of frozen blackberries appeals to me.

The original adds a typical brown sugar, butter and flour streusel topping, but because I’m avoiding high-carb foods like sugar and flour, I use a ground nut topping. I provide both options here.

Blackberry-Peach Brunch Cobbler

One of the unusual things about this recipe is that the fruit mixture includes Greek yogurt and eggs. It also includes flour as a thickener and sugar to sweeten the mix. I give a stevia option for the sweetener, but other common thickeners are equally high-carb, so I don’t have a good substitute.

I’ve not tested this recipe for either topping version; I have, however, made topping version 2 with apples for an apple crisp and I absolutely loved that topping. If you have the time, soak the pecan halves overnight, before preparing the recipe. This soak improves their nutritional value.

Serves 8 – 12

Ingredients & Equipment:

  • Topping version 1
  • ½ cup each unbleached white flour and whole wheat pastry flour (alternately, use white spelt flour and whole spelt flour)
  • ½ cup Rapadura sugar
  • ½ tsp unrefined sea salt
  • ½ cup (1 cube) butter, melted
  • Topping version 2 (grain- and sugar-free)
  • ⅛ tsp stevia extract powder (or 3 – 6 Tbsp Rapadura Sugar)
  • 2 tsp. cinnamon
  • 1 ½ – 1 ¾ cup almond flour/meal
  • ¾ – 1 cup of pecan halves (preferably presoaked overnight)
  • 6 tablespoons of butter, melted
  • Filling:
  • 3 cups fresh or frozen blackberries
  • 2 cups fresh or frozen sliced peaches
  • ¼ cup Rapadura sugar (or ⅛ tsp stevia extract powder)
  • ¼ cup unbleached white flour
  • 4 eggs at room temperature
  • 1 cup Greek yogurt (plain, unsweetened)
  • 1 tsp real vanilla extract
  • Equipment:
  • 2 medium and 1 large mixing bowls
  • 9″ x 13″ baking dish (or other baking dish of similar capacity, or two smaller baking dishes)


  1. If using Topping version 1, preheat oven to 375°F; if using Topping version 2, preheat oven to 350°F. Butter baking dish.
  2. Topping version 1: Combine flour, sweetener and salt in medium bowl. Melt butter and add with vanilla to flour mixture and stir to combine. Set aside while you make the filling.
  3. Topping version 2: Halve each peach half, or chop them coarsely. Stir cinnamon into stevia (or sugar).
  4. Measure almond meal into mixing bowl; add cinnamon/sweetener mix and mix well with fork or whisk. Add prepped pecans. Set aside (you will add butter later).
  5. Filling: Combine fruits in medium bowl. Sprinkle sweetener over the fruit and stir to combine; let rest a few minutes. Then add flour, and toss to coat.
  6. Spread fruit mixture into prepared baking pan and set aside.
  7. Using large bowl, beat eggs, yogurt and vanilla together with electric mixer on medium speed. Then pour over fruit mixture in baking dish.
  8. If using Topping version 1: sprinkle topping over evenly over the yogurt mixture.
  9. Place in oven and bake 50 – 55 minutes, until topping is golden brown.
  10. If using Topping version2: Melt butter and pour over the nut mixture, then toss with fork or fingers to make a crumble, and sprinkle over the yogurt mixture.
  11. Cover baking dish with foil; bake for 30 minutes in preheated oven. Then remove foil and continue to bake the crisp for another 20 – 30 minutes, checking it every once in a while to be sure it isn’t getting burnt.
  12. All versions: Remove cobbler when done, and let rest on a cooling rack to cool slightly before serving.

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