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Fresh Blackberry, Blueberry & Peach Cobb




Source of Recipe


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List of Ingredients



• For Filling:
  
• 1 pint blueberries
  
• 1 pint blackberries
  
• 4 ripe peaches, peeled and sliced
  
• 1/2 cup + 2 tbsp sugar
  
• 1 tsp kosher salt
  
• 1 tsp ground cinnamon
  
• 1 1/2 tbsp corn starch
  
• For the Topping:
  
• 1 1/2 cup all purpose flour
  
• 1/8 cup sugar
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/2 tsp ground cinnamon
  
• 1 stick butter, in 1/2 inch cubes, very cold
  
• 1/2 cup whole milk
  
• 2 tbsp whipping cream
  






Instructions



1. Preheat oven to 425 degrees. Lightly butter a rectangular glass or ceramic baking dish. In a mixing bow add all ingredients for the filling, then toss gently to combine. Pour filling mixture into the buttered baking dish. Place fruit in preheat oven and bake @ 425 for approximately 15 minutes.
   
2. While the fruit is baking make the topping. Add first 5 ingredients for the topping into a mixing bowl. Stir to combine ingredients. Add chilled butter cubes to the flour mixture. Use either your finger tips or a pastry blender to blend the butter into the flour until the mixture resembles a course meal. Next, add the milk and cream to the flour and butter. Stir until mixture just becomes moist and mixed through. Do NOT over mix - it will be lumpy.
   
3. Remove the fruit from the oven and spoon topping on to the par-baked fruit in about 10-12 equal scoops. Place cobbler back into the 425 degree oven. Place a sheet pan on the rack beneath the cobbler. This will ensure that if the cobbler bubbles over the sides it will NOT land on the oven flour and create a huge mess. :-) Bake for another 30-35 minutes until the topping is golden and the fruit is bubbling. Remove from oven and allow to cool slightly for about 20-30 minutes before serving. Vanilla bean ice cream makes the perfect accompaniment. Enjoy!