August 15th, 2014

Blackberry-Peach Buttermilk Cobbler

Blackberry-Peach Buttermilk Cobbler


Fresh fruit cobbler is always a favorite at my house.  In fact I’ve found the perfect way to gather your family.  Once you pop it in the oven, they all start hanging in the kitchen {generally with a spoon in hand!}.  There are also a couple rules at our house about cobbler.  First, they are best eaten warm out of the oven, and second ice cream is a must.


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This Blackberry-Peach Cobbler combine two of my favorites – fresh blackberries and fresh ripe peaches.  I adapted this recipe at Whole Foods that combines the fruit with maple syrup and then adds it to a simple tangy buttermilk dough.


Blackberry Peach Buttermilk Cobbler


Once it’s baked, the buttermilk dough crisps around the edges and the maple syrup creates a sweet addition to the fruit.


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As you can see – the result is a wonderful end to any summer meal.


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Blackberry-Peach Buttermilk Cobbler


1/4 cup maple syrup
1 teaspoon cornstarch
1/4 teaspoon cinnamon
3 peaches, (about 3 cups) peeled and thickly sliced
1 (6-ounce) container blackberries (about 1 1/2 cups)
1/4 cup (1/2 stick) butter, cut into small pieces
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 1/4 cup lowfat buttermilk


Preheat the oven to 375°F.  In a medium bowl,  whisk together maple syrup, cornstarch, and cinnamon.  Add peaches and blackberries and toss gently to coat; set aside.

Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside.

In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter reserved peach mixture evenly over top of batter (pour in any remaining juices) and bake until golden and bubbly, 45-50 minutes.

Serve warm with ice cream.



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