3teaspoonsbutter, softened or meltedsalted or unsalted
For the Fruit Filling:
4cupssliced ripe peaches (sliced fairly thick, with the skin on)(equals about 4 to 5 medium-size peaches)
1-1/2cupsfresh blackberries
2/3cupsgranulated sugar
1/4 teaspoon (heaping)ground cinnamon
1small pinchsalt
2-1/2tablespoonscorn starch
2teaspoonsfresh lemon juice
For the Topping:
3/4 cupall-purpose flour
1/2cupgranulated sugar
1-1/2teaspoonsbaking powder
1dashsalt
1/2cupmilk
4tablespoonsbutter (chilled), cut into small cubessalted or unsalted
For the Cobbler:
Fruit Filling
Topping
2tablespoonswhite sanding sugar (or other large crystal sugar)
Vanilla ice cream (for serving)
Equipment
Stoneware (oven-safe) 1-1/8 Quart, 9-inch Oval Baking Dish (measures approx. 7-1/2" x 11" x 2"); or 9"x 9" Baking Dish or Metal Pan
A large pizza pan or baking sheet (to set in the oven on the rack under the cobbler while it's baking in case the filling bubbles or drips over the side)
Instructions
Preheat oven to 350 degrees F.
For the Baking Dish:
Brush softened or melted butter on the bottom and sides inside of the baking dish. Set aside.
For the Fruit Filling:
Keeping the skin on the peaches, carefully cut each peach away from the pit (seed). Slice the peaches into fairly thick slices(about 1/2-inch thick).
To a medium size bowl, add the sliced peaches, lemon juice, sugar, salt, cinnamon and corn starch. Gently mix together until the peaches are coated.
To the bowl, add blackberries. The blackberries are added last so that they don't get mashed or broken up when mixing the filling ingredients. Set aside.
For the Topping:
To a medium size bowl, add flour, sugar, salt and baking powder. Whisk the dry ingredients together. To the bowl, add milk and stir together.
Then add small cubes of chilled butter. Stir together. The batter will have a consistency that's somewhat thin and there will be some "lumps" from the cubed butter. Set aside for a moment.
For the Cobbler:
To the baking dish, add the fruit filling. Spread the fruit out evenly. Make sure the fruit filling doesn't go all the way to the top of the dish. It should be about a 1/2-inch from the top of the baking dish to allow room for the topping to rise.
On top of the fruit filling, evenly spread the topping. Leave some areas of fruit without batter (this helps prevent "steam" from making the batter soggy). Evenly sprinkle white sanding sugar on the topping.
On the rack in the oven under where the cobbler will set, place a large pizza or sheet pan (large enough to catch drippings) (just in case some of the filling may bubble over the edge of the baking dish while in the oven).Bake the cobbler in a preheated oven (at 350 F.) until the crust is golden brown on top and the filling is bubbling(about 52 to 55 minutes).
Serve warm topped with vanilla ice cream or whipped cream. Store any leftovers in the refrigerator.
Notes
TIPS:
Add the blackberries last after mixing the peaches so that the berries don't get mashed or broken up when mixing the filling ingredients.
Make sure the fruit filling doesn't go all the way to the top of the dish. It should be about a 1/2-inch from the top of the baking dish to allow room for the topping to rise.
Leave some areas of fruit without batter (this helps prevent "steam" from making the batter soggy).