Peach Blackberry Cobbler
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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
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
- 2 cups blackberries
- 1/2 cup packed brown sugar
- 3 tbsp all purpose flour
- 1 tbsp lemon juice
- Topping:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup packed brown sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup cold butter, cubed
- 2/3 cup buttermilk
- 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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