Ingredients: |
Ingredients: 3 - 12 peaches, peeled, pitted, and cut into 1 in, chunks
2 T. cornstarch or flour
5 T. light brown sugar
1 t. freshly squeezed lemon juice
pinch of salt
2 c. blackberries
TOPPING:
2 c. flour
1/2 t. salt
1/4 c. light brown sugar, packed
2 t. baking powder
1/4 t. dried ginger
1/4 t. cinnamon
2 pinches mace or nutmeg
6 T. (3/4 stick) butter, cut into pieces
3/4 c. plus 1 T. milk
1 T. sugar
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Directions: |
Directions:Preheat the oven to 350 degrees. In a bowl, combine
the peaches, cornstarch or flour, brown sugar, lemon
juice and salt, tossing gently. Carefully fold in the
blackberries and transfer the mixture to an 8-cup
baking dish. Set aside.
TOPPING:
In a mixer with paddle attachment (or hand mixer or
your fingertips), mix the flour, salt, brown sugar, baking
powder, ginger, cinnamon, and mace or nutmeg. Add
the butter and mix until coarse and crumbly. Add 3/4
cup of milk and mix just until combined. Turn out the
dough onto a lightly floured surface and knead a few
times to smooth it out. Form into a ball and roll out into
the shape and size of the baking dish, about 1/2-inch
thick. Place the dough on top of the prepared fruit.
Brush top of dough with the remaining T. of milk and
sprinkle with the granulated sugar. Place the cobbler on
a sheet-pan to catch any juices that may boil over.
Bake until the top is golden brown and juices are
bubbling, 25 to 30 minutes. Let cool slightly before
serving. Serve warm with vanilla ice cream. |
This recipe for Peach-Blackberry Cobbler is from