There are a million different reasons why I love being Southern and peach cobbler Is pretty high up on that list (somewhere near Blue Bell ice cream and wrap-around porches). When my mom made it for me as a kid, she made it look so easy – a little of this, a little of that and never any measuring. Plus, the cobbler always went into the oven looking an ugly mess only to emerge looking food-magazine worthy an hour later.
I’ve always been convinced that attempting to bake a fruit cobbler is a recipe for disaster, but I dove into my recipes in honor of this year’s National Peach Cobbler Day (April 13 th). While looking for the perfect beginner’s recipe, I learned that cobbler is supposed to be ugly! Americans in the 19th century considered cobbler a dessert that was too unfashionable to serve to guests so the “ugly” dish was usually served only to family. Talk about taking some of the pressure off.
It turns out, baking a cobbler is really easy – it’s an art, not a science. So celebrate Peach Cobbler Day with me and try baking one for yourself. Whether it comes out looking perfectly fancy or slightly grotesque (like mine), I can promise that it’s wonderfully delicious!
I found and tried this really easy recipe for Blackberry Peach Cobbler and thought it was the perfect mix of sweet and tart (you’ll have to add your own Blue Bell and wrap-around porch).
2 tablespoons cornstarch
1½ cups plus 1 teaspoon sugar (divided use)
1¼ lb. blackberries (5 cups)
2 lb. peaches (6 medium) peeled, pitted and cut into ½-inch-thick wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into ½-inch cubes
1 cup plus 3 tablespoons whole milk
Put oven rack in middle position and preheat oven to 425 degrees F. Butter a 13x9x2-inch glass or ceramic baking dish (3-quart capacity).
Whisk together cornstarch and 1½ cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10-15 minutes.
While fruit bakes, whisk together flour, baking powder and salt into another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir until a dough forms.
Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25-35 minutes. Serve warm.
Our intern is Desiree Johnson, a recent journalism graduate and Texas native. The 26-year-old loves painting, her dachshund Munchie and using what she calls her “real, adult-sized kitchen.”