Can you believe I’ve never made a cobbler before? A ton of tarts, pantry of pies, kitchenful of crisps, even a buckle or two. But nary a cobbler. And it sounds so poetic–can you picture the lace cuffed lady, scooping dessert by a sunny paned window?
When I saw a beautiful picture of a peach and blackberry cobbler at foodiecrush, it was all over. I even had some leftover peaches from my recent canning binge. Could our backyard blackberries possibly have enough fruit? Well the answer on the blackberries was no–until I added a day’s harvest of raspberries. And so I renamed the dish.
For those who have never tried baking one, this cobbler is a bit of a marvel. The dough goes on the bottom and then rises over the fruit as it cooks (many cobbler recipes drop scoopfuls of topping on fruit–and I knew that my plops would be lopsided). From my reading of various internet comments and forums, a shallow pan is recommended–those using a deep pan complained about the texture of the topping.
The backyard blackberry foraging that this required made me nostalgic, bringing back a decades old memory. Back in college I spent a semester in Dublin and lived with an Irish family. On a lovely fall weekend a bunch of my friends set out for an excursion to Galway, but I decided to stay behind to meet up with a young man who was coming in from out of town.
The young Irishman ultimately stood me up, leaving me alone for the weekend, and my host family felt sorry for me. They loaded me into their station wagon with their young son and daughter and we headed south to the Wicklow Mountains. There in the crisp fall air, we scrambled over stone fences to pick blackberries, which lined the fences in a profusion worthy of a foodie fantasy.
“You mean you can just go into someone’s field and pick their berries?” I asked, astonished. I got back an amused “silly American” look. With all those berries, why not share?
Peach and Brambleberry Cobbler
Based on recipe from Foodiecrush
- ¼ cup soft butter
- ½ cup sugar
- 1 cup sifted flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 3 cups fresh peaches, sliced (I used nectarines which don’t even need peeling)
- 1 cup fresh blackberries, raspberries or combination
- ½ orange
- about 3 T mixed sugar and cinnamon (to taste)
- Preheat oven to 350 degrees.
- Cream butter and sugar until fluffy. Combine flour, salt and baking powder, then add to butter mixture, alternating with milk. Spoon batter into a buttered or sprayed 8 X 8 pan.
- Place sliced peaches and blackberries on top of batter then squeeze ½ orange on top. Sprinkle with cinnamon sugar.
- Bake for 40-45 minutes or until golden on top. Serve immediately or cool and refrigerate until ready to serve.