Peach Blackberry Cobbler
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Peach Blackberry Cobbler
Photography by Jodi Pudge
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: | - |
| cal | 205205 cal |
| pro | 3 g3g pro |
| total fat | 6 g6g total fat |
| sat fat | 4 g4g sat fat |
| carb | 37 g37g carb |
| fibre | 4 g4g fibre |
| chol | 15 mg15mg chol |
| sodium | 154 mg154mg sodium |
| % RDI: | - |
| calcium | 6 %6% calcium |
| iron | 8 %8% iron |
| vit A | 8 %8% vit A |
| vit C | 18 %18% vit C |
| folate | 11 %11% folate |
- Preparation time: 15 minutes
- Cook time : 45 minutes
- Total time : PT60M
A homey fruit cobbler – made with blackberries from our garden and peaches from the market – is our favourite late summer dessert.
Ingredients
- 8 cups sliced peaches 8 cups sliced peaches
- 2 cups blackberries 2 cups blackberries
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 3 tbsp all purpose flour 3 tbsp all purpose flour
- 1 tbsp lemon juice 1 tbsp lemon juice
- Topping:
- 1/2 cup all purpose flour 1/2 cup all purpose flour
- 1/2 cup whole wheat flour 1/2 cup whole wheat flour
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup cold butter , cubed1/3 cup cold butter, cubed
- 2/3 cup buttermilk 2/3 cup buttermilk
- 1 tbsp turbinado sugar , (or other coarse sugar)1 tbsp turbinado 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.
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.
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