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