Let me just preface this blog post by saying that Matt dubbed this his favorite dessert I have ever made him. Ever. It’s that good. So good that I had some for breakfast! Don’t judge me – it’s fruity and bread-like, which is no different than toast with jam on it! And I’m just going to continue to tell myself that!
Anyways… there is this really cool store near where we live that has all fresh, yummy stuff (like a mini-Good Food Store for you Missoulians). They are always advertising their amazing, fresh, local peaches on signs by the road, so of course I had to stop. I already planned on making a peach cobbler, that much was for sure! Well… yesterday I was sitting outside on the deck in the back yard and noticed that the blackberry bushes were FULL of big, beautiful blackberries! I had heard of peach blackberry cobbler before and decided to give it a whirl. I did some recipe digging and settled on the Pioneer Woman’s Blackberry Cobbler recipe. (This may come as a shock to some of you who know what a food blog lover I am – I didn’t discover the Pioneer Woman’s blog until the beginning of this year! Crazy right?) I didn’t have self-rising flour on hand, so you’ll notice a difference in recipes there.
Peach Blackberry Cobbler
(adapted from The Pioneer Woman)
1/2 cup unsalted butter, melted
1 1/4 cup plus 2 tablespoons sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup fresh blackberries (frozen are fine too – just be sure you thaw and dry them good)
1 cup fresh peaches (see above about frozen)
Preheat oven to 350 degrees and grease a 9×13 baking dish with butter. (You could go smaller to make it a little thicker, but you’ll have to increase your cook time a little bit.)
Rinse the blackberries and dry on a paper towel, then peel and pit your peaches and cut into cubes.
In a medium bowl, stir together 1 cup of the sugar, flour, baking powder, and salt. Add the milk and combine. Add the melted butter and whisk until smooth. Pour the batter into the greased baking dish. Scatter the top with all of the blackberries and peaches. Sprinkle 1/4 cup of sugar over the top.
Bake for about 1 hour or until the edges are crispy. When you have 10 minutes of cooking time left, sprinkle with remaining 2 tablespoons sugar. Serve warm with ice cream – YUM!
Just writing this is making me want to go have some cobbler for lunch! I’ll try and control myself… I definitely used more than 1 cup of each fruit – probably more like 1 1/2 cups. This recipe is more of a buckle than a cobbler to me (What’s the difference you ask? A cobbler has more of a biscuit topping with fruit on the bottom – a buckle has the cake on the bottom and then the fruit is put on top like this one and when it’s baked, the fruit sinks to the bottom). Whatever it’s “technical” name is, it is phenomenal!