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Fabulous Food Friday #63

I am in trouble…I just discovered the Tasty Kitchen site and have spent way too much time drooling while browsing there. I signed up to be a member and have even added a few recipes (hoping to add more along the way.) This recipe is one that I found there, but of course, altered it to make it my own when I could. I am on a peaches and berries kick lately so expect the next few recipes to include them. I want to try to get them in while everything is in season and on SALE!

{I give full credit to Ian for the completely fantastic picture. Look forward to more mouthwatering pictures soon. I still have older recipes pictures in my files so sorry to tease you with this one. I am also excited for the ideas that keep running through my
head for updating my blog!}

Peach Blackberry Cobbler
3 {14 oz} cans of peaches, semi drained
1 cup fresh or frozen blackberries
3/4 cup sugar, divided, plus more for sprinkling on top
1 TBSP cornstarch
1/2 cup butter, softened
1 egg
1/2 tsp vanilla
3/4 cup flour
1/4 tsp baking powder
pinch of salt

Preheat oven to 375º. Drain about half of the juice off each of the cans of peaches. In a medium bowl gently combine peaches in juice, blackberries, 1/4 cup sugar and cornstarch. Set aside. In another medium bowl cream together butter and remaining 1/2 cup sugar until smooth. Beat in egg and vanilla until well combined. Stir in flour, baking powder and salt. Transfer fruit mixture into a 8×8 pan. Drop dough in heaping tablespoons over the fruit. Fruit does not need to be completely covered. Sprinkle with a little sugar and cook for 50-55 minutes or until fruit is bubbly and crust is golden brown. Cool slightly before serving.
*This recipe would work great with blueberries, raspberries or even no berries at all!

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2 Comments

  • Reply
    Emily
    September 10, 2010 at 5:17 pm

    i have been craving a berry cobbler for a while now. this looks awesome! thanks for sharing!

  • Reply
    Josee Lanzi
    September 12, 2011 at 5:00 pm

    oh my that cobbler looks delish

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