Blackberry and Peach Cobbler
Blackberry and Peach Cobbler
Our most common and popular cobbler at Backstreet is the Blackberry Cobbler. We offer it for Easter, Mother's Day and on our regular menu. It is very homey and guests love it. Ruben loves adding the sweet and meaty Texas peaches as soon as the first batch becomes available. As he describes them: "they are one of a kind."
Serves 8
Filling
- 9 cups fresh sliced peaches
- 2 cups fresh blackberries
- 1 ½ cups granulated sugar
- 1 tsp minced orange zest
- 1/3 cup fresh orange juice
- ¼ cup cornstarch
Dough
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- 2 tbsp baking powder
- ¼ tsp coarse kosher salt
- 1 ½ cups plus 2 tbsp heavy cream
To Make the Filling
Place peaches, blackberries, sugar and zest in a large bowl and toss to coat the fruit completely. Preheat a large frying pan over medium high heat. Add the sugared fruit and bring to a boil, stirring occasionally. Leave boiling for 4 minutes to reduce liquid.
Meanwhile, combine orange juice and cornstarch in a small bowl and stir until well incorporated. Add to the fruit mixture and continue cooking until the juices thicken. Transfer to a 9 x 13 inch baking dish. Set aside to cool while preparing the dough.
To Make the Dough
Preheat oven to 375˚F. Mix flour, sugar, baking powder and salt in a bowl. In a steady stream, slowly stir in the heavy cream until just combined. Spoon batter on top of the filling. Leave about ½ inch of space between each spoonful and from the edges of the casserole dish. Sprinkle extra granulated sugar over the dough.
Place the casserole dish on a sheet pan to catch any juices and place in the oven. Bake until the filling is bubbling and a toothpick inserted in the center of the dough comes out clean, about 50 to 55 minutes.
Serve warm with Malted Vanilla Ice Cream.