Blackberry Peach Cobbler
This cobbler crust is a little more cake-like than biscuit which is why I like it better!! I like the combination of peaches with the blackberries for different texture and it offsets the tartness of some blackberries, I have only used fresh blackberries and canned peaches for this recipe.
This cobbler crust is a little more cake-like than biscuit which is why I like it better!! I like the combination of peaches with the blackberries for different texture and it offsets the tartness of some blackberries, I have only used fresh blackberries and canned peaches for this recipe.
- Carbohydrate 26.6938739989269 g
- Cholesterol 33.368750002536 mg
- Fat 12.7860200308448 g
- Fiber 2.79536925691587 g
- Protein 3.29109324163521 g
- Saturated Fat 7.85206392358904 g
- Serving Size 1 1 Serving (146g)
- Sodium 299.804692163585 mg
- Sugar 23.898504742011 g
- Trans Fat 1.02437176040609 g
- Calories 227 calories
Step-by-step
- Preheat oven to 350.
- Place melted butter in bottom of baking dish I use oval 12 in oval baker, can use 9x9, do not use 8x8 likely overflow.
- Mix flour, sugar, salt, and baking powder, then mix in milk.
- Pour batter over the butter (do not mix, the butter will come up over the sides of the batter that is OK, it's suppose to).
- Place sweetened blackberries on top of batter (where you want them) then using a spoon (that way you will get some of the peach juice as well) dip peaches out of can and place on top of batter.
- I place a couple spoonfuls of peach juice over it as well, however when done the can is still 1/4 full of peach juice.
- Bake in oven for 45 minutes.
- Best served warm with vanilla ice cream.
- Enjoy!!
Melted butter anchors this entire preparation, creating the rich, golden barrier that fries the bottom edge of the batter while the top browns in the heat. Achieving the correct ratio of crisp edges to tender crumb requires precise adherence to dish dimensions. An oval baker measuring twelve inches or a standard nine-by-nine-inch square pan provides the necessary surface area. Avoid smaller eight-by-eight-inch pans, which restrict the spread and lead to spills over the rim.
Sequencing the Batter and Fruit Layers
Pour the batter directly over the pool of melted butter without stirring the two components together. Dropping sweetened fresh blackberries and canned peach slices onto the unmixed batter allows the fruit to sink naturally during baking. Spooning a small amount of heavy syrup from the peach can over the surface introduces extra moisture, but leaving a quarter of the liquid behind prevents the batter from becoming waterlogged. Bake the assembly at 350 degrees Fahrenheit for 45 minutes until the center sets completely and the crust rises around the fruit.
- Select a baking dish with adequate volume to prevent overflow during the 45-minute bake time.
- Adjust the baking time by five to ten minutes if substituting frozen berries for fresh ones to account for excess moisture.
- Double the quantities proportionally when feeding larger groups, using a nine-by-thirteen-inch pan to maintain the proper depth.
