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.
Preparation time: 1 hour
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
Crème Fraîche (use store-bought or see recipe below) or sweetened whipped cream (optional)
- Heat oven to 350 F.
- Combine peaches and blackberries in an 8- or 9-inch skillet or a 1-quart ovenproof casserole.
- Combine cornstarch, brown sugar and water in a small saucepan. Cook over low heat until thick, stirring constantly. Add lemon juice; pour over fruit.
- To make the cobbler crust: In a small bowl, combine flour, sugar, baking powder and salt. Beat in milk and butter until smooth.
- Spread cobbler crust mixture over fruit.
- Combine sugar and nutmeg; sprinkle over crust.
- Bake until bubbly and browned, 30-40 minutes. Garnish with Crème Fraîche or sweetened whipped cream, if desired.
Makes 2 cups
Preparation time: 5 minutes
Culturing time: 8-24 hours
Refrigeration time: 4-6 hours
½ pint whipping cream (1 cup)
1 (8-ounce) carton dairy sour cream
- Combine cream and sour cream in a glass bowl; cover with plastic wrap.
- Let stand at room temperature until thickened, about 8 hours in warm weather, up to 24 hours in cold weather.
- Refrigerated, covered, 4-6 hours before using.
Tip: The flavor of Crème Fraîche becomes more tart the longer it is refrigerated. It will keep up to 2 weeks in the refrigerator.