Blackberry Peach Cobbler

This recipe is an adaptation of one that appeared in Gourmet magazine. It’s an absolutely mouth-watering dessert for late summer when these luscious fruits are at their peak.  The advantage to making it in the slow cooker, rather than in the oven, is that you can be doing other things while it cooks to perfection.


Blackberry Peach Cobbler
Serves 6
  1. 4 peaches, peeled and sliced
  2. 3 cups blackberries 750 mL
  3. 1 tbsp freshly squeezed lemon juice 15 mL
  4. 1 tbsp cornstarch 15 mL
  5. 3⁄4 cup granulated sugar 175 mL
  6. Topping
  7. 11⁄2 cups all-purpose flour 375 mL
  8. 2 tsp baking powder 10 mL
  9. 1⁄2 tsp salt 2 mL
  10. 1 tsp grated lemon zest 5 mL
  11. 1⁄2 cup cold butter, cubed (1 inch/2.5 cm) 125 mL
  12. 1⁄2 cup milk 125 mL
  1. In prepared stoneware, combine peaches, blackberries, lemon juice, cornstarch and sugar. Stir well. Cover and Cook on Low for 4 hours or on High for 2 hours.
  1. 1. In a bowl, combine flour, baking powder, salt and lemon zest. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Drizzle with milk and stir with a fork until a batter forms.
  2. 2. Drop batter by spoonfuls over hot fruit. Cover and cook on High for 1 hour, until a toothpick inserted in the center comes out clean.
  1. TIP
  2. You can substitute 2 cans (each 14 oz/398 mL) sliced peaches, drained, for the fresh and use an equal quantity of frozen blackberries, thawed.
Judith Finlayson
Posted in Desserts, Recipes, Uncategorized.


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