Peach Berry Cobbler
June 14, 2024
Made with fresh summer fruit, this old-fashioned cobbler recipe from The Best of Byerly’s cookbook is delicious chilled or served warm with a scoop of vanilla ice cream.
SERVINGS
6-8
PREP TIME
1 hr
COOK TIME
40 min
Ingredients
-
2cups sliced fresh peaches
-
1cup fresh blackberries
-
1tablespoon cornstarch
-
1/2cup packed brown sugar
-
1/2cup water
-
1tablespoon lemon juice
-
1cup flour
-
1/2cup sugar
-
1 1/2teaspoons baking powder
-
1/2teaspoon salt
-
1/2cup milk
-
1/4cup butter, softened
For the sugar topping:
-
2tablespoons sugar
-
1/4teaspoon nutmeg or cinnamon
Directions
-
1
Heat oven to 350 F.
-
2
Combine peaches and blackberries in an 8- or 9-inch skillet or a 1-quart ovenproof casserole.
-
3
Combine cornstarch, brown sugar and water in a small saucepan. Cook over low heat until thick, stirring constantly. Add lemon juice; pour over fruit.
-
4
To make the cobbler crust: In a small bowl, combine flour, sugar, baking powder and salt. Beat in milk and butter until smooth.
-
5
Spread cobbler crust mixture over fruit.
-
6
Combine sugar and nutmeg; sprinkle over crust.
-
7
Bake until bubbly and browned, 30-40 minutes. Garnish with Crème Fraîche or sweetened whipped cream, if desired.
CREME FRAICHE
SERVINGS
2 cups
PREP TIME
5 min
COOK TIME
8-24 hr
Ingredients
-
1/2pint whipping cream (1 cup)
-
18-ounce carton dairy sour cream
Directions
-
1
Combine cream and sour cream in a glass bowl; cover with plastic wrap.
-
2
Let stand at room temperature until thickened, about 8 hours in warm weather, up to 24 hours in cold weather.
-
3
Refrigerate, covered, 4-6 hours before using.
-
4
Tip: The flavor of Crème Fraîche becomes more tart the longer it is refrigerated. It will keep up to 2 weeks in the refrigerator.