Oh, summer fruit, you make me so happy. Our last Farmhouse bin contained a basket of blackberries and some peaches. I used them in this cobbler… and now I am determined to make cobblers ALL THE TIME, using this recipe. We loved the biscuit-y topping, and I imagine just about any fruit would be great in it.
I halved the recipe from here… below are the amounts I used.
Blackberry Peach Cobbler
- 1 tablespoon cornstarch
- 3/4 cup plus 1 teaspoon sugar
- 2 1/2 cups blackberries
- 3 medium peaches, peeled, pited and cut into wedges
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small cubes
- 1/2 cup plus 1 1/2 tablespoons milk
Preheat oven to 425F. Spray a pie dish (9-inch would work well) with cooking spray.
Whisk together cornstarch and 3/4 cup sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake just until bubbling, 10 to 15 minutes.
While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in mounds, then sprinkle dough with remaining teaspoon of sugar. Bake cobbler until top is golden, 20 – 25 minutes. Serve warm.
Makes 4 – 6 servings.