Fresh summer blackberries and peaches together in a sweet fruit cobbler, topped with a crisp, buttery biscuit-like crust and served warm with ice cream.
Keyword blackberry cobbler, fruit cobbler, peach cobbler
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Kelly Wildenhaus | the hungry bluebird
1½cupssugar, plus 1 tsp for sprinkling
5cupsblackberries (about 1¼ pounds)
6mediumpeaches, peeled, pitted, and cut into ½-inch wedges(about 2 pounds)
1tspsalt(I use Diamond Crystal kosher salt, even for baking)
1cupcold unsalted butter, cut into ½-inch cubes(2 sticks)
1cupplus 3 tablespoons whole milk
Vanilla ice cream, for serving
Preheat oven to 425ºF. Butter a 9 X 13 inch glass or ceramic baking dish (3-quart capacity).
In a large bowl, whisk together 1½ cups sugar and cornstarch, then add the blackberries and peaches and toss gently to combine. After starting to mix, add cinnamon, nutmeg and vanilla, continue to toss and combine well. Transfer to prepared baking dish and bake until just bubbling, about 10 - 15 minutes.
Meanwhile, make the dough by whisking together the flour, baking powder and salt in another large bowl. Add the butter and blend with your fingertips or pastry cutter until mixture resembles coarse meal. Add milk and stir with wooden spoon just until a dough forms.
Using a large ice cream scoop, drop dough onto hot fruit mixture in 12 mounds (about ⅓ cup each), any extra dough can be dropped evenly around the mounds. Sprinkle dough with remaining teaspoon of sugar. Bake cobbler in center of oven until top is golden, 25 - 35 minutes. Let cool on a wire rack for a bit, then serve warm with a scoop of vanilla ice cream.
I love to pick my own fruit to go into homemade desserts. The farmer's market is also a great option!