When I was fifteen, my parents moved out to the edge of the city in which they lived. They bought a house with a stretching yard and massive hydrangea bushes. They planted rows of blueberry bushes and waited for them to grow. Other produce graced the garden, but the blueberries were the real crowd pleaser. In the middle of the summer they produce more than a gallon a day and they freeze like a dream providing fruit all year round.
Sunday lunch almost always took place around my parents table, and more often than not a piping blueberry cobbler sat waiting for us in the kitchen. A scoop of vanilla ice cream dropped on a bowl of warm cobbler was the sweetest ending to our time together.
Once I moved away, I had a rule against ordering cobbler in any restaurant because it was never the same.
Over the years, I made my own tweaks to my Mom’s recipe, but she definitely gets all the credit. Same thing here. And also here. This Peach Blackberry Cobbler is a classic southern dessert. It is the perfect last minute summer addition to a meal and it feeds a crowd. The cobbler batter is quite liquid, but it bakes into a cake-like topping that gets in all the grooves of the fruit. Let it bake until it’s golden brown and serve it with spoons and ice cream. Yum!
- 6 cups of fruit, I use mostly peaches with 1 cup of berries
- 1 tbs. cornstarch
- 1 stick of unsalted butter
- 1 cup of milk
- 1 cup of self-rising flour
- 1 cup of sugar, plus 1 tbs. sugar
- ½ tsp ground cinnamon
- Preheat oven to 325' F.
- In a large cast iron skillet-- (I use a 12-inch skillet or a 9x13 baking dish,) Mix together the fruit and cornstarch.
- In a separate bowl, melt the butter and combine with the flour, cup of sugar, cup of milk, and cinnamon. Mix well until no large lumps remain.
- Pour batter over the fruit and top with remaining tbsp sugar.
- Bake at 325' for 60-75 minutes until bubbly and golden brown on top.
- Serve with vanilla ice cream or whipped cream.