Peach Blackberry Cobbler
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A homey fruit cobbler – made with blackberries from our garden and peaches from the market – is our favourite late summer dessert.
Servings: 12
Ingredients:
Peach Blackberry Cobbler
Photography by Jodi Pudge
| 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 % |
Suggested Recipes
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8 cups (2 L) sliced peaches
2 cups (500 mL) blackberries
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) lemon juice
Topping:
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) whole wheat flour
1/4 cup (50 mL) packed brown sugar
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (75 mL) cold butter, cubed
2/3 cup (150 mL) buttermilk
1 tbsp (15 mL) turbinado 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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