Blackberry Peach Cobbler
Aug. 5th, 2009 09:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aseIf you think I've been ignoring you this week, you are absolutely right: I am house-sitting, and spent last night navigating someone else's kitchen to create a fruit cobbler for a work bake-off.
Via epicurious, Blackberry Peach Cobbler with modifications.
Fruit filling
Topping
Blanch, peel, cut and core peaches.
Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity). (Or not, if you forget to.) We split the berries in two, to accomodate the available baking crockery.
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.
While fruit bakes, whisk the flour and baking powder together. Add buttermilk and butter and mix just until dough forms.
Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm.
Cooks' note: Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes.
The original recipe had a heavier topping, but someone suggested the topping I used in comments, and many people raved about it. If I do this again, lemon juice is going in the fruit to brighten the flavor, but that's about all I'd change. This was... cobbler. I'd make it again, but I'd rather eat the fruit with biscuits on the side.
Via epicurious, Blackberry Peach Cobbler with modifications.
Fruit filling
- 2 tablespoons cornstarch
- 1 1/2 cups sugar
- 1 lb blackberries
- 2 1/2 lb peaches (5 large), peeled, pitted, and cut into 1/2-inch-thick wedges
Topping
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- salt
- 3 cups all-purpose flour
- 9 teaspoons baking powder
- 3 cups buttermilk
- 1 1/2 sticks butter, melted
- 1 teaspoon sugar
Blanch, peel, cut and core peaches.
Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity). (Or not, if you forget to.) We split the berries in two, to accomodate the available baking crockery.
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes.
While fruit bakes, whisk the flour and baking powder together. Add buttermilk and butter and mix just until dough forms.
Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm.
Cooks' note: Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes.
The original recipe had a heavier topping, but someone suggested the topping I used in comments, and many people raved about it. If I do this again, lemon juice is going in the fruit to brighten the flavor, but that's about all I'd change. This was... cobbler. I'd make it again, but I'd rather eat the fruit with biscuits on the side.
