This recipe is another twist on my standard peach cobbler. Fresh luscious peaches and giant juicy blackberries fresh from the vines. You really can’t beat late summer fruit baked into delicious desserts.
Preheat oven to 375 degrees.
6 – 8 large peaches, peeled and sliced
1 cup blackberries
1/2 cup sugar (I use white)
1/4 cup all purpose flour
1/2 tsp cinnamon (optional – I don’t use it with blackberries)
Toss gently together and pour into a buttered baking dish. I use a cast iron pan for my baking dish.
For the topping
1 cup sugar
1 cup flour (I use Martha White self rising)
1 tsp baking powder
1/4 tsp salt
a dash of nutmeg
1/2 cup butter, softened to room temp
1 egg, beaten
1/2 tsp vanilla extract
Sift together or give a good stir with a wire whisk the dry ingredients.
Using your finger tips add 1/2 cup butter and work it into the flour fixture until it looks like pea sized crumbles. Add the egg and vanilla and mix thoroughly. It will resemble a sticky batter. Dot the topping all over the top of the peaches.
Note: The butter should be soft, not melted, you want to be able to use your finger tips and work it into the flour and sugar mix. The topping will be like a sticky biscuit dough not a smooth batter. You can dot it around the top with your fingers to a teaspoon.
Bake in the hot oven for 30 – 45 minutes. Check after 25 minutes or so because if the peaches are very juicy they may start to bubble over and you’ll want to slip a baking pan under the rack to catch the spills. Once the top is golden brown you will want to set it aside and let the cobbler cool.
Serve warm alone or with a scoop of vanilla ice cream.
This Georgia Peach loves Virginia peaches!
Pssst … you need a spoon.