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Peach and Blackberry Cobbler

Peach and Blackberry Cobbler

Make this when fresh peaches and blackberries make their appearance in farmer's markets and roadside stands for a true taste of summer!

  • Prep Time: 30 minutes
  • Total Time: 1 1/2 hours
  • Yield: 6 servings


  • 8 large firm-ripe peaches, peeled and cut into thick wedges
  • Juice of 1 lemon
  • 1 ½ cups fresh blackberries
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon ground cinnamon
  • For the Biscuit Topping:

  • 1 ½ cups all purpose flour, plus a bit extra for the work surface
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 2/3 cup buttermilk
  • ½ teaspoon vanilla extract
  • 3 tablespoons heavy cream, for brushing biscuit tops
  • Coarse or granulated sugar, for sprinkling on top of biscuits


  • Toss the peach wedges with the lemon juice in a large bowl – this will prevent them from discoloring. Pour off most of the excess juice. Add the berries, sugar, cornstarch, ginger, and cinnamon and toss to thoroughly combine. Transfer the fruit mixture to an 8-inch square baking pan or other similarly sized baking dish with a capacity of about 2 quarts. Set aside while you prepare the biscuit topping.

    Preheat the Emeril Lagasse Power AirFryer 360 to 400 degrees F.

    In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and, using your fingers or a pastry blender, work the butter into the flour until the mixture resembles crumbs. Combine the buttermilk and vanilla and pour into the dry ingredients. Using a fork or spoon, mix gently to combine the wet with the dry ingredients. You may need to knead the dough a couple of times near the end to make sure that the wet is evenly distributed; take care not to overwork the dough. Transfer the dough to a clean work surface that has been sprinkled lightly with flour and pat the dough to a thickness of about ¾-inch thick. Using a floured cutter or the rim of a sturdy glass, cut the dough into rounds. Gather any scraps and repeat with any remaining dough. Arrange the dough rounds on top of the fruit mixture in an even layer. Using a pastry brush, brush the top of the dough with the cream and then sprinkle with the coarse sugar.  

    Bake the cobbler in the center of the air fryer until the biscuits are golden brown and cooked all the way through (a toothpick inserted into the biscuit topping should come out clean) and the fruit is tender, usually 30 to 35 minutes. There should be evidence of bubbling juices around the biscuits and the edges of the pan.  Note:  if the biscuits begin to brown too much on top before they’re cooked through, cover the top loosely with aluminum foil until the cobbler is done.

    Serve the cobbler warm or at room temperature, with a scoop of vanilla ice cream on top or a dollop of whipped cream.

Recipe Details