Peach Blackberry Cobbler
Peach Blackberry Cobbler
Photography by Jodi Pudge
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 205 |
| pro | 3 g |
| total fat | 6 g |
| sat fat | 4 g |
| carb | 37 g |
| fibre | 4 g |
| chol | 15 mg |
| sodium | 154 mg |
| % RDI: | - |
| calcium | 6 % |
| iron | 8 % |
| vit A | 8 % |
| vit C | 18 % |
| folate | 11 % |
- Preparation time: 15 minutes
- Cook time : 45 minutes
- Total time : PT60M
- Portion size: 12
A homey fruit cobbler – made with blackberries from our garden and peaches from the market – is our favourite late summer dessert.
Ingredients
- 8 cups 8cupssliced peachpeaches
- 2 cups 2cupsblackberryblackberries
- 1/2 cup 1/2cuppacked brown sugar
- 3 tbsp 3tbspall purpose flour
- 1 tbsp 1tbsplemon juice Topping:
- 1/2 cup 1/2cupall purpose flour
- 1/2 cup 1/2cupwhole wheat flour
- 1/4 cup 1/4cuppacked brown sugar
- 1 tsp 1tspbaking powder
- 1/4 tsp 1/4tspbaking soda
- 1/4 tsp 1/4tspsalt
- 1/3 cup 1/3cupcold butter, cubed
- 2/3 cup 2/3cupbuttermilk
- 1 tbsp 1tbspturbinado sugar, (or other coarse sugar)
Preparation
In large bowl, toss together sliced peaches, blackberries, brown sugar, flour and lemon juice. Spread in greased 13- x 9-inch (3 L) glass baking dish; set aside.
Topping: In bowl, whisk together all-purpose and whole wheat flours, brown sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until crumbly.
Add buttermilk, stirring with fork to make soft sticky dough. Drop by 12 spoonfuls onto fruit. Sprinkle with turbinado sugar.
Bake in 375°F (190°C) oven until centre biscuit is no longer doughy underneath, about 45 minutes. Serve warm.
