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Peach and Blackberry Cobbler

Easy Peach and Blackberry Cobbler

This easy peach and blackberry cobbler tastes heavenly when served warm topped with vanilla ice cream.
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Ingredients

For the Baking Dish:

  • 3 teaspoons butter, softened or melted salted or unsalted

For the Fruit Filling:

  • 4 cups sliced ripe peaches (sliced fairly thick, with the skin on) (equals about 4 to 5 medium-size peaches)
  • 1-1/2 cups fresh blackberries
  • 2/3 cups granulated sugar
  • 1/4 teaspoon (heaping) ground cinnamon
  • 1 small pinch salt
  • 2-1/2 tablespoons corn starch
  • 2 teaspoons fresh lemon juice

For the Topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1-1/2 teaspoons baking powder
  • 1 dash salt
  • 1/2 cup milk
  • 4 tablespoons butter (chilled), cut into small cubes salted or unsalted

For the Cobbler:

  • Fruit Filling
  • Topping
  • 2 tablespoons white 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:

  1. Add the blackberries last after mixing the peaches so that the berries don't get mashed or broken up when mixing the filling ingredients.
  2. 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.
  3. Leave some areas of fruit without batter (this helps prevent "steam" from making the batter soggy).