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Photo: Iain Bagwell; Styling: Lydia Degaris Pursell Photo by: Photo: Iain Bagwell; Styling: Lydia Degaris Pursell

Blackberry-Peach Cobbler with Praline-Pecan Streusel

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.

Southern Living JULY 2012

  • Yield: Makes 8 servings
  • 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.

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