Saturday, July 6, 2013

Delicious Peach & Blackberry Cobbler

A warm cobbler right out of the oven possibly screams "Summer!" better than any other dessert that I can think of.  They are easy to put together and are a wonderful way to showcase summer's bounty of fresh fruits.  My personal favorite always involves peaches, and this particular recipe adds fresh blackberries to the mix.  

Speaking of blackberries, I was pretty excited to discover several blackberry bushes on one of our nightly walks with the pup, very close to our house.  I have to give my hubby, Brad, a special thank you, because he hand-picked the blackberries for this dish!  After all, food always tastes better when you pick the fruit yourself.  :)

I've made a lot of different cobblers throughout my dessert-making adventures, but this one is definitely going to be my new go-to recipe.  It was inspired by a Paula Deen dish that I tweaked here and there.  My secret ingredient is cardamom, in addition to the traditional cinnamon.  It adds a scrumptious depth-of-flavor that I love.  I also used buttermilk and substituted half of the white sugar for brown sugar.

I have to admit - I've made this cobbler THREE times over the past several weeks.  I took it to a family get-together recently, and then it was requested again at our July 4th celebration.  I wanted to make sure that there was plenty to go around, so I made 2 dishes of it for the holiday.  And you know what?  It's already all gone...This stuff doesn't last long!

Bon Appetit, my friends!

Blackberry Peach Cobbler
Adapted from:  Paula Deen

4 cups peeled, sliced peaches
1 cup blackberries
1 cup white sugar
 1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup water
8 tablespoons butter
1 cup brown sugar 
1 1/2 cups self-rising flour
1 1/2 cups buttermilk  

Extra sliced peaches & blackberries, for garnish

Preheat oven to 350 degrees F.

Combine the peaches, blackberries, 1 cup white sugar, cinnamon, cardamom and water in a saucepan and mix well.  Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Whisk together 1 cup brown sugar, flour, and buttermilk slowly to prevent clumping.  Pour mixture over melted butter.  Do not stir.  Spoon fruit on top, gently pouring in syrup.  Batter will rise to top during baking.

Bake for 30 to 45 minutes, until crust is golden brown.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream. Garnish with fresh peach slices and blackberries.

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1 comment:

Anna Bliss said...

Hey! I made your cobbler recently and LOVED it! I was going to let you know, that I was skeptical that it said 1/2 cups of flour, and referred to Paula Dean's version. And hers said 1 1/2 so I went with that and it turned out perfect! So perhaps it was a type? Anyways, just thought I would let you know. Thank you so much for was WONDERFUL!