INGREDIENTS
For the Filling
- 5 large peaches, peeled, pitted and sliced
- 4 cups blackberries
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2½ Tbs lemon juice
- 1 Tbs corn starch
- ½ tsp cinnamon
For the Topping
- 1½ cups all purpose flour
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1½ tsp baking powder
- ½ tsp salt
- 1 stick butter, cut into small pieces
- ⅓ cup boiling water
Additional Topping, optional
- ½ tsp cinnamon
- 1 Tbs sugar
INSTRUCTIONS
For the Filling
- Peel, remove pits and slice peaches, add to large mixing bowl.
- Rinse blackberries and place in bowl.
- Sprinkle sugar, brown sugar, lemon juice, corn starch and cinnamon over fruit and stir gently. Let sit for 5 minutes then stir again.
- Pour fruit into an oval 2.5 – 3 quart baking dish.
For the Topping
- In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
- Using a pastry blender, mix butter into flour mixture until mixture becomes crumbly.
- Pour boiling water into flour mixture and stir until combined.
- Spoon mixture over peaches and blackberries, spread gently making sure to cover the fruit completely.
For Additional Topping, optional
- In a small bowl, mix cinnamon and sugar together and sprinkle on top of the cobbler.
- Bake uncovered for 45-55 minutes or until topping is cooked thoroughly and has started to brown.
- Remove from oven and let sit for about 10 minutes.
- Serve warm topped with vanilla ice cream.
- Enjoy!
