The Pioneer Woman Tasty Kitchen
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Blackberry Peach Cobbler

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This cobbler falls squarely in the cake-like category with a rich, gooey blackberry peach filling and a puffy, golden top. It’s perfect served warm with a scoop of vanilla ice cream.

Ingredients

  • 1 cup Water
  • ¼ cups Unsalted Butter, Softened
  • ⅔ cups Granulated Sugar
  • 1-½ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ¾ teaspoons Salt (I Like Mine On The Saltier Side, So Reduce To 1/4 Teaspoon If You Don't)
  • 1 cup Milk
  • 3  Peaches, Pitted And Sliced
  • 1 pint Blackberries
  • 1 Tablespoon Lemon Juice
  • ¼ cups Sugar

Preparation

Grease a 9-inch square pan and preheat the oven to 350 F.

Place the water in a small saucepan and bring to a boil.

In the bowl of your stand mixer using paddle attachment beat together softened butter and 2/3 cups sugar until light and fluffy. Add flour, baking powder, and salt and beat until smooth. Slowly pour in milk and stir until incorporated then beat until batter is smooth.

Pour half of the batter into the prepared pan. Cover with peach slices and blackberries. Give the fruit a squeeze of lemon juice then sprinkle the last ¼ cup of sugar over top.

Dot the remaining batter on top of the fruit. Pour the boiling water over all of it then place in the oven and bake for 40-50 minutes or until golden brown.

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jeringray on 8.9.2013

I had a couple peaches left over after freezing some for the winter and was looking for a quick way to use them up without having to have enough for a whole pie/cobbler. This was the perfect way to use them up, especially since I had just put some freshly picked blackberries in the freezer a couple days earlier. The flavors go together really well. A whole pie or cobbler is more than we will eat in our house, so I brought the cobbler to work to share with my co-workers and they loved it. Thanks for the recipe — it’s a keeper!

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