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Wednesday, January 4, 2012

Blackberry Peach Cobbler


For this edition of the Recipe Swap, the theme is a bit different - a Secret Recipe Club style swap.  Instead of trading a specific recipe, we trade blogs and then each person makes any recipe from their given blog.  I was given Lauren's Blog, Ommy Noms. I began browsing and found several recipes that looked good, but when I came across this cobbler recipe, I knew this is what I would make.  Our freezer has a nice stash of blackberries now because I bought several containers when they were on sale and I had a bag of peaches frozen from the late summer. I had everything on hand to make this right away and it's a nice after dinner treat for a cold winter evening.

As you can see from the photo, I baked this in a pie dish (placed on a cookie sheet in the oven because I thought there was a chance it would overflow).  There were no major spills or overflowing this time, but it was close. Next time I'll use my cast iron skillet since it's a bit bigger. Thanks for the recipe, Lauren!

Source: Ommy Noms

Ingredients:
  • 1/2 cup (1 stick) unsalted butter
  • 4 cups fresh blackberries (I used 1/2 blackberries and 1/2 peaches)
  • 1 cup sugar, plus more for sprinkling
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
Directions:
1.Preheat oven to 350 degrees.


2. Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.

3. Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.

4. In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries over the batter, avoiding the edges.

5. Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.

6 comments:

Unknown said...

um, where are the peaches in the recipe?

Melissa said...

Oops, I forgot to put the note in that I subbed half of the blackberries for peaches. Corrected now - Thanks! :)

Chris said...

Why bother with the tray? Don't you like turning on the oven only to have it start billowing smoke because someone else let something spill onto the bottom and not clean it up? Oh wait....that's my kids :)

Great looking cobbler, those blackberries sticking out in places look so inviting.

Lisa said...

That looks absolutely sumptuous. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your cobbler up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-51.html

The Home Cook said...

I love that you had peaches and berries in the freezer to make this immediately. You rock! I love that you're blogging again and participating in the swaps. :)

JBean Cuisine said...

This looks absolutely delicious - can't wait to try the recipe (and love your half blueberries/half peaches - YUM).
Beautiful photo as well.

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