Take peach cobbler to a whole new level by adding blueberries and blackberries which yields a sweet, juicy dessert that's the epitome of summer.
3 (6-ounce) packages fresh blueberries
3 (5.6-ounce) packages fresh blackberries
3 medium peaches, peeled and sliced
2/3 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt
4.5 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/2 cup half-and-half
1/3 cup sliced almonds
3 tablespoons turbinado sugar
1 tablespoon egg white
4 cups vanilla fat-free ice cream
How to Make It
Preheat oven to 350°.
To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.
I cut the sugar in the filling in half and sometimes add cinnamon. Use whole wheat pastry flour, increase topping by 50% and double almond mixture. Have been making this regularly since first found the recipe in the magazine. Always a favorite and never any leftovers!
I reduced the amount of butter, used white whole wheat flour rather than regular, and used milk instead of half-and-half. It was fantastic. This is delicious and easy to make and has become a family favorite. One of the best summer fruit desserts I've had in years. High recommended.
The cobbler was very easy to make, but I found it quite soupy. I used 4 peaches and did not include the lemon juice. I used more almonds. A very tasty dessert for summer berries and peaches. Next time, I will add more peaches. Definitely serve warm with vanilla ice cream.
I made this yesterday with some outstanding, fresh, flavorful peaches and berries. I followed the recipe exactly, but I wasn't impressed with the results. The topping was bland, although I loved the texture. There was too much lemon juice mixture, making the dish taste slightly of lemonade, which took away from the natural peach/berry flavor. I would cut back on the lemon mixture and find a way to make the topping more flavorful.
This recipe makes such a delicious dish. It is really easy to put together, and has been quite a crowd pleaser for me several times. Although it calls for certain fruit, I have found that many fruit combination work, including plums, and bananas. So if you do not have exactly the balance of fruit that the recipe calls for, just get enough fruit. I guess mine have often been heavy on the blueberries. It gets a little tropical with bananas, but is still yummy. The almonds with the turbinado sugar, make it particularly good, with a special crunch in the fruit and cobble.
Outstanding! Love it! The only change I made was to half the recipe because it's only my husband and I. Served it with light ice cream (slow churned) - it is fantastic. This will be a summer tradition in our house!
Delicious, quick & easy! I made this last night before my BF's sister arrived for a visit. The house smelled wonderful and it was delicious warm out of the oven. One piece of advice, definately serve with ice cream. I didn't have any in the house and wish I did!!