Summertime Fresh Blackberry Peach Cobbler
"Juicy blackberries and peaches combine with a buttery crisp topping in a luscious cobbler that has become a family favorite. Fresh or frozen blueberries or raspberries can be used in place of the blackberries. As my husband says, 'That's so good, it'll make you slap your granny!'"
photo by Chef Kathy
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
1 9 x 13 pan
- Serves:
- 10-12
ingredients
-
Fruit Filling
- 2 cups blackberries
- 4 cups peaches (peeled, pitted & sliced)
- 2⁄3 cup orange juice
- 1⁄2 cup water
- 1 cup sugar (to taste)
- 1⁄4 cup butter
- 1 teaspoon nutmeg
-
Cobbler dough
- 5⁄8 cup butter, divided
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2⁄3 cup sugar
- 1 cup buttermilk
-
Crispy Topping
- 1 cup plain instant oatmeal
- 1⁄2 cup sugar
- 1 teaspoon ground nutmeg
directions
- Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
- Cook until just simmering.
- Keep warm while making batter and crumb topping.
- Preheat oven to 350 degrees F.
- Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
- Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
- Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
- In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
- Set aside.
- Remove melted butter from oven.
- Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
- Set aside.
- Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
- Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
- Place the baking dish on a cookie sheet in case it runs over.
- Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
- Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
- Let cool 15-20 minutes before serving.
- Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.
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Reviews
-
This was absolutely delish! I used only water and no orange juice, as I'm not a fan of orange. I also used white wheat flour in place of regular flour, and old fashioned oats in place of the quick oats. YUM!
Tweaks
-
This was absolutely delish! I used only water and no orange juice, as I'm not a fan of orange. I also used white wheat flour in place of regular flour, and old fashioned oats in place of the quick oats. YUM!
RECIPE SUBMITTED BY
Chef Kathy
212
Live in Mount Airy, NC: AKA-Mayberry; Andy Griffith's hometown. Retired RN. Married 34 years. Mother of four. Grandmother of seven. Been cooking since age 10. Just edited a cookbook for my quilting guild, we sold out all 400 copies within 2 months. Yeah! Writing and editing a family cookbook now.
