Sunday, July 14, 2013

Peach and Blackberry Cobbler

Peach Cobbler is a favorite on mine,and having harvested some wild blackberries as well to add makes it all the more tasty.

I have other recipes that are a little easier but this one I have found is one of the best. Complete recipe is listed at the bottom of the page.

Filling ingredients bubbling away on the stove top
You will start with fresh peaches that have been peeled and removed from the seed.
I don't bother with slicing mine,normally I just crush them in my hand.
I had approximately 2 cups of peaches after they had been peeled and cleaned.
I had 1 cup of fresh wild blackberries, now if your not use to these be aware most are very seedy so if wild is not your thing by all means you may find the seedless variety to better suit your taste.
As you see in the above pic I am making this in my Cast Iron Skillet.If you don't have one,you may just use a pot on top of the stove when it comes time to boil your filling.NOTE: You may use up to 4 cups of fresh peaches in this recipe and no blackberries if you wish.

Cobbler all Baked and Hot out of the Oven

As you see I have baked this until the topping is light golden brown,and all the fruit has cooked up nicely.If you don't have a Cast Iron Skillet you may use a 8x8 or 9x9 baking dish.If you go any larger you will need to double the Crust for this.The amount of crust I have given you the recipe for is just perfect for a large sized cast Iron Skillet or the 8x8 & 9x9.

Jodies Kitchen Peach & Blackberry Cobbler

In the above picture I had just plated this up,as a mater of fact it was still steaming hot.
I do recommend you let cool a bit before serving up.
This was plenty juicy as you can see,after sitting up a bit it did firm up some,but still very juicy...My peaches were very ripe and produced a lot of juice,so that does make a difference.
The ripper the peach the more juice you will have.
This was served just as you see,but a Nice vanilla Ice Cream or Whipped Topping would be just fine.

Jodies Kitchen Peach and Blackberry Cobbler 
1 cup all-purpose flour
1 1/2 cups white sugar, divided....1/2 cup is going into your topping
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water...this goes into your topping
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice 
 1cups fresh blackberries, rinsed and
2 cups fresh cleaned and skinned peaches...Sliced or crushed
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3. In a separate bowl, dissolve the cornstarch in cold water,then mix in remaining 1 cup sugar, lemon juice, peaches and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on a foil lined baking sheet,just in case any bubbles out.
4. Bake 25 minutes in the preheated oven, until dough is golden brown.

This Cobbler Partied at

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