Peach Blackberry Cobbler
June 11, 2012 § Leave a comment
So, peaches are crazy in season in TX right now. Only, at the farmers’ market you can only buy them in these ginormous baskets. So the only logical solution I could think of was to make a cobbler. There were also some delicious looking blackberries that made it into this dessert. I had originally planned on a strawberry cream pie my friend Katie gave me a recipe for, but I missed the strawberry season boat here. Sad.
The dough part of the cobbler might be my favorite. It’s not sweet, so it goes perfectly with the sweetness of the fruit. We made some homemade vanilla ice cream to eat with this and the only word to describe the combo was sinful. Mmmmm.
You can mix and match the amounts of fruit- basically just make sure you have 5 or 6 cups of fruit.
- 2 T cornstarch
- 1 1/4 cup sugar (more or less depending on how sweet your fruit is- this is a little less than was called for) + 1 T for sprinkling
- 2 cups blackberries
- 3-4 cups diced peaches (I used about 10 medium sized peaches)
- 3 cups flour
- 1 T baking powder
- 1 tsp salt
- 1 cup butter, cubed (cold)
- 1 cup + 3 T milk
Preheat your oven to 425°. Butter either a 13 x 9 dish or a 3 qt dish. (Mine was 2.5 qt, hence the delicious drips).
Whisk the cornstarch and sugar together. Add your fruit and toss gently. Bake for 10-15 minutes, or until the mixture is just bubbling.
While the fruit is in the oven, whisk the flour, baking powder and salt together. Blend the butter in with your fingertips until the mixture forms a coarse meal. Add milk and mix until it becomes a dough.
Drop the dough onto the fruit in mounds- about 1/4 cup to 1/3 cup. When the top is covered with dough, sprinkle with remaining sugar. (I had a little leftover dough that I will try to make mini cobblers with). Bake for 25-35 minutes, or until golden brown on top. Put a baking sheet that you don’t care about underneath the pan to catch any drips.
Best eaten hot, with ice cream.