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Blackberry-peach cobbler


This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Blackberry-peach cobbler

If you can't get blackberries, try blueberries in this wonderful, old-fashioned
cobbler. In fact, nearly any berries except strawberries will make a good
cobbler, especially when you pair them with peaches.

Servings: 6

Calories: 291

Fat: 5 g

Cholesterol: 6 mg

Sodium: 233 mg

Protein: 4 g

Carbohydrate: 60 g

Fiber: 5 g

* Ingredients:

Vegetable oil spray


2 cups fresh or thawed frozen blackberries

2 cups peeled and thinly sliced peaches (about 4 or 5 peaches)

2/3 cup granulated sugar

1 tablespoon cornstarch

2 teaspoons lemon juice

1/8 teaspoon cinnamon


1 cup all-purpose flour

3 tablespoons granulated sugar, plus 1 teaspoon

1 teaspoon baking powder

teaspoon baking soda

1/8 teaspoon salt

1 tablespoon cold unsalted butter, cut into 6 pieces

teaspoon grated lemon peel

cup low-fat buttermilk

1 tablespoon vegetable oil

* Directions:

Preheat the oven to 400F. Coat a deep, 9-inch pie plate with
vegetable oil spray.

For the filling, combine the blackberries, peaches, sugar,
cornstarch, lemon juice, and cinnamon in a mixing bowl. Stir to mix
well, then spoon into the prepared pie plate.

For the dough, whisk together the flour, 3 tablespoons sugar, the
baking powder, baking soda, and salt in a mixing bowl. Using a
pastry blender or two knives, cut the butter into the flour mixture
until it becomes crumbly. Stir in the lemon peel. Whisk together
the buttermilk and oil in a small bowl. Pour the liquid into the
dry ingredients in the bowl. Use a large fork to stir the mixture
just until the dough is combined and moistened. Turn the dough out
onto a lightly floured work surface. Roll or pat it into a rough 8-
inch circle. Lift the dough circle and lay it over the fruit in the
dish. The dough will be soft and may tear; simply pinch and patch
the tears together (the dough is supposed to look "cobbled"). Prick
the dough in several places with the tines of a fork, then sprinkle
the top with the remaining 1 teaspoon sugar.

Bake the cobbler until the fruit is bubbly and the dough turns
golden brown, 25 to 30 minutes. Let cool, then serve slightly warm
or at room temperature.


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