Tuesday, May 15, 2012

Blackberry Peach Cobbler

I made this cobbler for my grandma's birthday last week, and it was enjoyed by her and some of my other family members after her birthday lunch. It was the perfect dessert to celebrate a special lady and to kick off spring with all those juicy berries and peaches. The cobbler comes together very quickly and I love how the layer of buttery, light cake rises to the top and the fruit sinks to the bottom during baking!


1/2 cup unsalted butter
1 cup all-purpose flour
1 cup white sugar
1 Tbsp. baking power
1/8 tsp. salt
1 cup milk
2 cups fresh or canned peach slices (if using canned, drain the syrup)
2 cups fresh or frozen blackberries
1/3 cup brown sugar
1 Tbsp. lemon juice
1 tsp. vanilla extract

Vanilla ice cream or fresh whipped cream


Preheat the oven to 375 degrees F.

Melt the butter and pour it into a 13x9" baking dish.

In a medium bowl, combine the flour, sugar, baking powder, and salt with a whisk. Stir in the milk until it is just incorporated, then pour the batter over the butter in the pan. Do not stir it together.

Combine the peach slices, blackberries, brown sugar, lemon juice, and vanilla in a medium saucepan and bring to a boil over medium-high heat, stirring constantly. Once the mixture has reached a boil, pour it evenly over the batter in the pan. Try to evenly space out the berries and peaches as you pour. Do not stir it together.

Bake for 35-40 minutes or until the top is golden brown. Serve the cake warm or cool, with a scoop of vanilla ice cream or freshly whipped cream. Cover and store leftovers in the refrigerator. 

*Recipe inspired by Sugar Plum

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