Blackberry Peach Cobbler

If you know me, even just a little bit, you'll know that Summer is my favorite time of year.  I have probably said this many, many times, but I love the fresh fruits and vegetables that Summer brings!  I'm a little envious of people who live in temperate climates, they get to eat fresh food year around.  Since St. Louis has a short window for the growing season, I better quit talking and start cooking! 

This blackberry peach cobbler has a little kick to it.  Don't worry, it's not too spicy, but has a subtle hint of chili heat at the very end of your bite.  I wanted to try something different, so I added chili powder to offset the sometimes overly sweet flavor a cobbler can take on.  I was elated to find out when I bit into the little fuzzy jewel that it was perfectly sweet, which means no extra sugar is needed for the recipe {yeah}.   Most cobbler recipes you'll find will call for a 1/4 cup of sugar added to your fruit, but I think if the fruit is ripe and in-season, forget about it! 

There are two main varieties of peaches: cling and freestone.  Cling peaches have pits that actually cling to the fruit.  They are harder to slice away from the stone, but tend to be more juicy and sweet.  Most people use this variety for canning and baking.  Freestone peaches have pits that remove easily from the fruit's flesh {reminiscent of an avocado}.  They tend to be firmer than the cling peaches, larger in size, and a little less drippy when biting into them.  So, if you don't want a syrupy arm when eating a peach, choose a freestone peach.   I picked up a half peck of peaches {say that 10 times fast, wink}, at Ferguson's Farmers Market which had both varieties in the bag.  To be honest, by looking at outside of the peaches I have difficulty telling the two varieties apart, but their identity is revealed when cutting into it.  

One final thought, the crust on the blackberry peach cobbler is absolutely the best!  Yah, yah, I know I made it, but it really is!  The lemon zest delicately whispers to your taste buds, while browned crust offers a slight crunch to balance the tenderness of the baked fruit. This cobbler is too good to not make again.  Don't dawdle, Missouri peach season ends in September.  Here's to good food and gladness!

For a printer friendly recipe, click here.

Ingredients for Blackberry Peach Cobbler

  • 1 pint fresh blackberries- rinsed, pat dry
  • 10 medium peaches- washed, sliced, skins removed
  • 1 tablespoon cornstarch
  • 1->2 tablespoon Brandy (optional) 
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon chili powder

Ingredients for cobbler dough: 

  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 large egg
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon zest
  • pinch of salt

Directions

  • 1) In a large bowl, combine fruit and spices; let rest 5 to 7 min.  Preheat oven = 375 degrees F.
  • 2) Dough making-  In a medium bowl, using a hand or stand mixer, beat butter and sugar together (aka cream) until light and fluffy.  Add egg, vanilla, and lemon zest; beat together with the creamed butter/sugar mixture.  Add dry ingredients, mix well.  Dough will be sticky and somewhat heavy.
  • 3) Transfer the resting fruit into a lightly buttered 8 to 9 inch baking dish (glass or ceramic).  Drop dough over the fruit.  Bake at 375 degrees F for 50 minutes.  Dough should be browned and crisp.