HONEY PEACH BLACKBERRY COBBLER

This is the 3rd in a series of Pie Camp stories…and recipes.

HONEY PEACH BLACKBERRY COBBLER

As you know there are so many many recipes and words that I submitted for Pie Camp, I could probably publish an ebook with just the ones we had to set aside. I know I could figure out how to do that…probably. But, until I do, how about we start off our week off with a favorite cobbler recipe?

A Yoga Moment

One of my mat-mates in my yoga class, told me about a cobbler recipe from an old friend she has known since grammar school. Of course, when I hear of a really good recipe, I can’t wait to make it. So, I invited her to come over to my kitchen so we could make cobblers side by side. <<sigh>> I do love to bake with others so much, and truly hope that it is something we will be able to do again post Covid. But, in the meantime, here’s a version of the recipe that we made that day.

HONEY PEACH BLACKBERRY COBBLER RECIPE

This easy to make cobbler uses honey for sweetener, a mix of any berries and peaches, and is made the traditional way with batter that is dropped on top of fruit, and then baked. I hope you like it as much as I do!

Print Recipe

HONEY PEACH BLACKBERRY COBBLER

An easy to make honey sweetened cobbler. It's really good with some vanilla ice cream, or whipped cream on top, too.

Course: Baking, Dessert, Sweet Dessert

Cuisine: American

Keyword: cobbler, dessert, fruit

Author: Kate McDermott-Art of the Pie

Equipment

• One 9” (23 cm) square ovenproof baking dish

Ingredients

FILLING

• 2 cups 1½ quarts (or about 1.5 L) blackberries, fresh or frozen you can substitute whatever berries you have
• 4 cups peaches, halved, pitted, and sliced, fresh or frozen frozen is fine
• ½ cup (118 ml) honey slightly warmed if solid
• ¼ teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice fresh squeezed

TOPPING

• 1½ cups (215 g) flour
• 1 tablespoon aluminum-free baking powder
• 3 tablespoons sugar divided
• ½ teaspoon salt
• ⅓ cup (78 g) shortening or butter
• ½ cup (118 ml) milk
• 1 egg fork beaten
• 2 tablespoons sugar

Instructions

FILLING

• Preheat oven to 400°F (205°C). Grease the ovenproof baking dish.
• In a medium size bowl, mix together, peaches, berries, honey, extracts, and juice.
• Turn into the greased ovenproof baking dish, and place in the oven to begin to bake while you make the topping.

TOPPING

• In a medium size bowl, mix together flour, baking powder, 1 tablespoon sugar, and salt.
• Using your fingertips or two forks, cut in shortening or butter into the dry mixture until there are no big lumps. It’s ok if you have a few pieces that are the size of peas.
• Add milk and egg, and stir until just moist.
• Remove the pan from the oven, and, with a spoon, put plops of dough over hot filling, and sprinkle with the remaining 2 tablespoons sugar.
• Continue to bake at 400°F (205°C) for 35-40 minutes.