We think few things are better than a fruit cobbler in the summer. Blackberries are long gone by the time peaches arrive here, so we dug into the freezer. The filling takes awhile to cook down, but anyone who’s ever had a soupy pie or runny cobbler won’t mind making the effort.
Blackberry and Peach Cobbler
- 5 cups blackberries, fresh or frozen
- 2 lbs firm but ripe peaches, skinned (about 4 medium)
- 1 cinnamon stick
- 2 tsp cornstarch, mixed with equal amount water until smooth
- 3/4 cup sugar
- 1 cup flour
- 1/3 cup butter
- 3/4 cup buttermilk
- 1 tsp baking powder
- 1 tbsp sugar
- cinnamon sugar for dusting
In a saucepan over medium heat, bring fruit, cinnamon stick, sugar and cornstarch mix to a boil. Lower to a simmer. Let cook until the mix is thick, about 30 minutes, stirring often. Remove from heat and pour into a two-quart casserole dish. In a large bowl, mix flour and baking powder. Cut butter into flour mix, until crumbly. Add sugar and buttermilk. Stir to incorporate. The mix will be wet, more of a drop biscuit consistency. Preheat oven to 400. Use a spoon to spread batter evenly over the top of the berry mix. Leave a little gap along the edges. (It doesn’t have to be perfect.) Sprinkle with cinnamon sugar if desired. Place baking dish on a cookie sheet lined with foil to catch any leaks. Bake until top is golden minutes, about 20 minutes.