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Peach Berry CobblerPeach Berry Cobbler

Peach Berry Cobbler

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.
Best of Byerly's Cookbook
Best of Byerly's Cookbook
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Peach Berry Cobbler
Peach Berry Cobbler
Prep Time60 Minutes
Servings6
0
Ingredients
FOR THE FRUIT TOPPING: 2 cups sliced fresh peaches
1 cup fresh blackberries
1 tablespoon cornstarch
½ cup packed brown sugar
½ cup water
1 tablespoon lemon juice
FOR THE COBBLER CRUST: 1 cup flour
½ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
¼ cup butter, softened
FOR THE SUGAR TOPPING: 2 tablespoons sugar
¼ teaspoon nutmeg or cinnamon
FOR THE CREME FRAICHE (Optional): ½ pint whipping cream (1 cup)
1 (8-ounce) carton dairy sour cream
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.
  8. For the Crème Fraîche: Combine cream and sour cream in a glass bowl; cover with plastic wrap.
  9. Let stand at room temperature until thickened, about 8 hours in warm weather, up to 24 hours in cold weather.
  10. Refrigerated, covered, 4-6 hours before using.
60 minutes
Prep Time
0 minutes
Cook Time
6
Servings

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.
  8. For the Crème Fraîche: Combine cream and sour cream in a glass bowl; cover with plastic wrap.
  9. Let stand at room temperature until thickened, about 8 hours in warm weather, up to 24 hours in cold weather.
  10. Refrigerated, covered, 4-6 hours before using.