Blackberry-Peach Cobbler with Praline-Pecan Streusel

Blackberry-Peach Cobbler with Praline-Pecan Streusel Recipe
Photo: Iain Bagwell; Styling: Lydia Degaris Pursell
Is there anything better than a fresh peach cobbler topped with ice cream? Best make that call after you taste this one with blackberries and our Mascarpone Cream.

Yield:

Makes 8 servings
Total time: 1 Hour, 10 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 10 Minutes

Ingredients

STREUSEL
3/4 cup firmly packed light brown sugar
1/2 cup butter, melted
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 cup coarsely chopped pecans
FILLING
4 cups peeled and sliced fresh peaches (about 4 large)
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh blackberries

Preparation

1. Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

2. Meanwhile, prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat, and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture.

3. Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.

Mary Allen Perry,

Southern Living

July 2012
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