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
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Peach Berry Cobbler
Prep Time60 Minutes
Servings6
0Ingredients
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
- 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.
- For the Crème Fraîche: 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.
60 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Lori Anne Peaches, 0.5 Pound
Deal
$2.00 avg/ea was $2.25 avg/ea$3.99/lb
Driscoll's Blackberries, 6 Ounce
$4.99$0.83/oz
Clabber Girl Corn Starch, 12 Ounce
$3.29$0.27/oz
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Pillsbury Best Unbleached All-Purpose Flour, 5 Pound
$4.99$1.00/lb
Crystal Granulated Sugar, 4 Pound
$4.49$1.12/lb
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Land O'Lakes Salted Butter, 16 Ounce
$7.29$0.46/oz
Crystal Granulated Sugar, 4 Pound
$4.49$1.12/lb
L&B Ground Nutmeg, 1.4 Ounce
$6.99$4.99/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$5.99$0.37/oz
Kemps Sour Cream, 16 Ounce
$3.49$0.22/oz
Directions
- 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.
- For the Crème Fraîche: 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.