Peach-blackberry cobbler

Summer is the season for peaches! This cobbler is so light and delicious, and can probably be made with any combination of fruits. Peach-blueberry is another good one, especially since they’re both in season now. I can’t wait till I can try this with homegrown fruit.

This recipe is originally from J’s mom, but I added and substituted a couple things and like it even better.

Preheat oven to 350F.

3 cups sliced peeled peaches*
2 cups whole fresh or frozen berries
1/4 cup brown sugar
2 tbsp cornstarch
2 tbsp port
1/4 tsp vanilla

Stir fruit, sugar, and cornstarch together in a small saucepan and bring to a simmer. Simmer until melded and starting to thicken, about five minutes. Remove from heat, pour in port and vanilla. Stir and pour into an 8×8 pyrex dish.

Biscuit topping:
1 cup flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt:

Stir all these together in a large bowl. Then:

1/2 cup buttermilk
4 tbsp unsalted butter, melted

Stir these together in a small bowl and pour into the dry ingredients. Mix until just combined (this dough whisk does a great job with wet doughs like muffins, crusty bread doughs, pancakes, etc.). Dollop evenly over fruit mixture: it will spread to fill in the gaps. (I like to use this tablespoon cookie scoop.) Sprinkle evenly and generously with:

2 tbsp coarse sparkling sugar

You may need more than 2 tbsp, I didn’t really measure. Bake 30 minutes or until golden brown. Let rest 10 minutes before eating.


* To make peeling peaches easier, drop them in boiling water for 1 minute. Remove and let cool. They should just slide out of their skins.

** You can of course use frozen peaches, but the commercial brand won’t be as flavorful as they tend to be picked before fully ripe.

2 Responses to “Peach-blackberry cobbler”

  1. Anonymous Says:


  2. Anonymous Says:

    saw another similar recipe in a magazine that also had chopped toasted hazelnuts in the topping…
    yum 2

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