Another peach blackberry dessert – it’s a constant theme for me this summer. It’s my favorite fruit combination and will soon be a distant memory.
Yesterday my mom and I made a cobbler using a recipe from Smitten Kitchen. Like most everything on her website, this was a winner.
Peach Blackberry Cornmeal Cobbler (adapted from Smitten Kitchen)
For the fruit
1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices
1 pint (about 2 cups) blackberries or blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the biscuit topping
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk
(We halved the recipe and it was enough for 4 healthy servings.)
Preheat oven to 425°F (218°C). Toss peaches with berries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish (or if you’re using individual ramekins, stir together in a bowl).
Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.
Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt. Enjoy!