Ingredients:
7 Cups Of Sliced Skinless Fresh Peaches
5 Cups Of Fresh Rinsed Stemless Oregon Blackberries
1 Tablespoon Of Pure Baking Powder
1 3/4 Cups Of White Superfine Sugar
1 1/8 Cup Of Cold Fresh Whole Milk
1 Cup Of Cold Unsalted Real Butter
2 Tablespoons Of Pure Cornstarch
3 Cups Of White All Purpose Baking Flour
1 Teaspoon Of Fine Ground Table Salt
Information:
Serving Size 12
461 Calories Per Serving
19 Grams Of Fat
Preparation Instructions:
Many thanks to Alanna from Downey California for sending us this peach blackberry cobbler recipe. To get started, please preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Next take out a three quart baking dish and lightly butter it. Next take out a large mixing bowl, and then whisk together the pure cornstarch and one and a half cups of white superfine sugar. Moving along, next whisk in the fresh rinsed stemless Oregon blackberries and sliced skinless fresh peaches. Once your fruit is covered in the mixture, transfer the mixing bowl contents into the baking dish, then bake it for ten minutes, or until the cobbler filling starts to bubble. While your cobbler filling is baking, take out another large mixing bowl. Whisk together the white all purpose baking flour, pure baking powder, and fine ground table salt. Once those ingredients have been properly sifted together, beat in the cold unsalted real butter. Once your cobbler batter is even and crumbly, pour in the cold fresh whole milk, stirring until a soft dough forms. Next pull your baking dish out of the oven, and then drop clumps of the soft dough over the fruit. Sprinkle the dough with any remaining white superfine sugar. You will then want to bake the cobbler for half an hour, or until the top layer is crisp and golden. Serve the dessert warm with a tall glass of cold milk.
