• Cooking Time: 80
  • Servings: 8
  • Preparation Time: 15


OMG!!! This is to die for! I had some blackberries leftover and 2 cans of sliced peaches and this recipe was born. It really is easy to make! It really makes me think of a cobbler in a pie dish.


  • Crust:
  • 2 1/2 cups all purpose flour, plus more for rolling
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/4 sticks chilled butter, cut into 1/2-inch cubes
  • 1/2 cup chilled solid vegetable shortening, cut into pieces (I used Crisco with butter sticks)
  • 4 tablespoons ice water or more, if needed
  • Filling:
  • 2 cans sliced peaches in pear juice, drain, reserving 1/3 cup of juice
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoons ground cinnamon
  • 3/4 teaspoons ground ginger
  • 1/4 teaspoon ground fresh nutmeg
  • 1/4 cup tapioca
  • 1/2 cup fresh blackberries
  • 2 tablespoons cold butter, cut into small pieces


  • Crust:
  • Combine the flour, sugar, salt in the bowl of a food processor and pulse a few times to combine.
  • Scatter the butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal.
  • Add the water a few tablespoons at a time and pulse until the dough just comes together.
  • Remove the dough from the machine and lightly knead on a flat surface until it just comes together.
  • Form into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
  • Filling:
  • Preheat oven to 375 degrees F.
  • Combine peaches and juice, sugars, cinnamon, ginger, nutmeg, and tapioca in a large bowl and mix until well combined.
  • Add blackberries and set aside.
  • Divide the dough in half and roll each half out on pieces of plastice wrap
  • lightly floured surface to 13 inch round.
  • Transfer 1 of the rounds into the bottom of a 9-inch deep-dish pie plate.
  • Pour the fruit into the crust.
  • Scatter the butter over the top.
  • Roll up remaining dough on rolling pin and unroll atop peach mixture.
  • Trim edges of both crusts to 3/4-inch overhang.
  • Fold edges over and press to seal.
  • Crimp edges.
  • Cut slits in top crust to allow steam to escape.
  • Sprinkle the top with a cinnamon/sugar if you want.
  • Bake, covering edges of crust with foil if browning too quickly, about 1 hour 20 to 30 minutes, until the bottom crust is brown and the juices bubbling. Cool for 3 hours.

Categories: Cobbler  Pie 
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