BLACKBERRY PEACH COBBLER
Have I mentioned my Obsession with Alison Roman?
No? While buckle in folks cause this recipe is adapted from her GORGEOUS Strawberry Shortcake Cobbler and trust me when I say it's DELICIOUS. This buttery cobbler topping is perfect on top of your fav fruit filling (i.e I'm TRYING to get through my massive box of fresh peaches)! I think I love this dessert so much because it is SO SIMPLE. No dough chilling, thin rolling, finicky assembly required. Just a big ole batch of fruit topped with buttery, flaky deliciousness. SO friends. Time to pull out the ole cast iron skillet, pick up some fresh peaches and whip up this quick and delicious dessert that is THE PERFECT end to a summer night!
PREP TIME: 30 MINUTES
COOK TIME: 25-30 MINUTES
TOTAL TIME: 1 HOUR
1 1/4 CUPS FLOUR (PLUS ADDITION FOR DUSTING WORK SURFACE)
1/2 CUP YELLOW CORNMEAL
2 TABLESPOONS BROWN SUGAR
2 TABLESPOONS SUGAR
1 TABLESPOON BAKING POWDER
3/4 TEASPOON SALT
1/2 CUP COLD UNSALTED BUTTER, CUBED
1/2 CUP HEAVY WHIPPING CREAM
3 CUPS SLICED PEACHES
2 CUPS BLACKBERRIES
1/2 CUP GRANULATED SUGAR
2 TABLESPOONS CORNSTARCH
1 TABLESPOON LIME JUICE
2 TABLESPOONS HEAVY CREAM
2 TABLESPOONS LIGHT BROWN SUGAR
1. Preheat your oven to 350°F .
2. To prepare the shortcake dough, combine the dry ingredients in a large bowl ( flour, cornmeal, both sugars, baking powder & salt). Next, add the cubed cold butter and rub it into the flour mixture until you achieve a sandy texture and no large butter chunks remain. Add the heavy cream and mix until a dough forms. Knead the dough on a floured surface until it is no longer sticky.
3. Roll/form the dough into a 1" thick round and cut disks using a cup, mug or a mason jar (you could even use a cookie cutter of your choice! Like come on, how fun would a dinosaur cobbler be!) Combine the remaining scraps and repeat until you've used all the dough! Set disks aside and prepare the filling.
4. Place the peaches, blackberries, sugar, cornstarch and lime juice in a large bowl. Toss till evenly coated. Transfer fruit mixture to a 9" cast iron skillet (a small casserole dish will work as well if you haven't a cast iron skillet). Top the fruit with the cobbler disks. (I had extra disks which I saved to make mini cobblers a few days later).
5. Brush the top of the cobbler dough with whipping cream and sprinkle with brown sugar. Bake for 25-30 minutes until the fruit is beautifully bubbling and the cobbler discs are golden brown.
6. Remove from the oven and let rest before serving! Alison recommends baking it a few hours before serving and letting it rest at room temperature, that way the juices will become thick, sticky and SO DELICIOUS! Serve with your FAV vanilla ice cream!
P.S. Guys I am SO excited you are giving this recipe a try! Would LOVE to see how it turns out! Be sure to share you delicious doings on Instagram and tag me @dimsumdiet with all your creations!