Food and Recipes Recipes Blackberry-Peach Cobbler with Praline-Pecan Streusel Be the first to rate & review! Is there anything better than a fresh peach cobbler topped with ice cream? We'll answer that one for you: No, no there is not. That's why we're so excited to make one accentuated with fresh blackberries and a streusel with all the flavors of crunchy pecan and sweet praline. We'll let you decide for yourself once you taste this delicious recipe of peaches, blackberries, and our favorite Mascarpone Cream. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on August 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell; Styling: Lydia Degaris Pursell Hands On Time: 35 mins Total Time: 1 hrs 10 mins Yield: 8 servings Ingredients STREUSEL 3/4 cup firmly packed light brown sugar 1/2 cup butter, melted 1/8 teaspoon salt 1 1/2 cups all-purpose flour 1 cup coarsely chopped pecans FILLING 4 cups peeled and sliced fresh peaches (about 4 large) 1/2 cup granulated sugar 3 tablespoons all-purpose flour 1/4 teaspoon ground nutmeg 2 cups fresh blackberries Directions Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces. Meanwhile, prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat, and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture. Bake at 375° for 30 to 35 minutes or until bubbly and golden brown. Rate it Print