Ya’ll, this is summer baked in a 9’x13′ dish. First thing you need to do, go on down to Saunders Brothers (or your favorite local farm stand), get some peaches and hit up the blackberry bush growing in the woods or your neighbors pasture. Just make sure you ask first, and maybe offer some of this cobbler! I suggest enjoying this warm with a hearty scoop of ice cream on the side. Peach was my choice, but vanilla ice cream is Justin’s favorite with this peach blackberry cobbler. I suspect this will be on our table more than once while peaches are in season. Check out the recipe for my new favorite summer dessert below, and let me know what you think!

 

Peach Blackberry Cobbler

•  

• • 3 peeled and sliced peaches*

• • 2 cups blackberries*

• • 1/4 cup sugar**

• • 1/4 cup honey

• • 1 teaspoon ground cinnamon

• • 1 tablespoon lemon juice

• • 1/2 cup butter, melted

• • 1 1/4 cups flour***

• • 3/4 cup white sugar**

• • 2 teaspoons baking powder

• • ½ teaspoon salt

• 1 cup buttermilk

Directions

1.  

1. Preheat oven to 350 degrees F.
2. Mix peaches, blackberries, 1/4 cup sugar, honey, cinnamon, and lemon juice in a bowl.
3. Pour butter into a 9×13-inch glass baking dish and swirl to evenly coat the bottom and sides. Mix flour, 3/4 cup sugar, baking powder, and salt in a bowl; mix in buttermilk, stirring just enough to moisten dry ingredients. Pour batter into the prepared baking dish and distribute the fruit mixture evenly over the batter.
4. Bake until cobbler is golden brown, about 40 minutes. Serve warm and top with the ice cream of your choice. 

Notes

Peaches/Blackberries* Frozen or canned fruit can be substituted for fresh, you may need to add a bit of extra flour and baking time to compensate for the extra liquid.
Sugar** Any form of sugar can be used here, brown, white, or sucanat are all great choices. Honey may also be used in place of sugar as a sweetener.
Flour*** If you are going to soak the flour per Sally Fallon/Nourishing Traditions, make sure to cover and soak in the fridge.