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Blackberry-Peach Cobbler

Photo Credit
Sam Jones/Quinn Brein Communications
The Editors
Yield
6 to 8 servings
Category
Crisps, Cobblers, and Crunches
Fruit
Course
Breakfast & Brunches
Desserts
Credit
Mary Keane House, Enfield, New Hampshire
Sources
Yankee's B&B and Inn Directory
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With simple-to-follow instructions and an excellent blending of flavors, this recipe for Blackberry-Peach Cobbler does not disappoint. When berries and peaches are in season, you will be making this cobbler repeatedly! Serve warm, topped with vanilla ice cream.

Ingredients
Fruit mixture:
4 large or 6 medium peaches; 2 cans; or 2 cups frozen
2 cups fresh or frozen blackberries
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon ground ginger
1 tablespoon Grand Marnier
butter for greasing
Oatmeal scone mix:
1-1/2 cup flour
1/2 cup quick oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/3 cup sugar
1 egg slightly beaten
1/3 cup milk
1/3 cup melted butter
cinnamon sugar for sprinkling
Instructions

Preheat oven to 400 degrees F. Peel fresh peaches with a vegetable peeler and slice into medium-size bowl. Add berries, then brown sugar, flour, and ginger; toss to coat. Stir in Grand Marnier. Pour fruit into greased 1-1/2 quart baking dish. Place in oven for about 10 minutes.

While fruit is heating up, combine dry ingredients of oatmeal scone mix in medium bowl. Add beaten egg, milk, and melted butter, stirring just until moist. Don’t overmix.

Remove fruit from oven and drop scone mix onto fruit mixture, forming about 8 mounds. Sprinkle lightly with cinnamon sugar. Bake for about 25 minutes, or until top is golden.

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The Old Farmer’s Almanac Editors

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Comments

Anne (not verified)

2 years 11 months ago

Nice the recipe says canned peaches and frozen blackberries are used; if one does not have fresh fruit/berries;

The Best Cinnamon Sugar Ratio
The perfect cinnamon to sugar ratio is 1:4.
Depending on how much cinnamon sugar you want to make, that looks like:
1/4 cup cinnamon to 1 cup sugar
1 tablespoon cinnamon to 1/4 cup sugar
3/4 teaspoon cinnamon to 1 tablespoon sugar