Angie's Peach and Blackberry Cobbler
By: Angie Zafereo
Published: Thursday, October 7, 2010 - 6:32pm

Ingredients




Ingredients
2 1/4 cups all-purpose flour or multi-grain flour, divided
8 cups chopped peeled peaches (about 4 pounds)
1/4 cup honey any type
3 tablespoons fresh lemon juice
3/4 teaspoon salt, divided
3 cups blackberries
Cooking spray
1/2 cup pure cane sugar
1 teaspoon baking powder
6 tablespoons chilled butter, cut into small pieces
1 1/4 cups low-fat buttermilk
2 tablespoons brown sugar

Preparation

1 Preheat oven to 400°. 2 Lightly spoon flour into dry measuring cups; level with a knife. 3 Combine 1/4 cup flour, peaches, honey, lemon juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. 4 Combine 2 cups flour, 1/2 teaspoon salt, pure cane sugar,  and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist. 5 Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with brown sugar. Bake at 400° for 40 minutes or until bubbly and golden.

About


This is a cobbler that I created a few years back that I love to make during Summer when peaches and blackberries are at their peak.  All you need is some whipped cream to top the cobbler.