At the end of my peachy day, I just couldn't decide how to cap it off. Peach pie? Peach crisp? Peach crumble? Peach brown Betty? Peach hand pies? I toiled. In the end, I settled for the easy road and I'm glad I did. This peach cobbler was fast and it made the perfect cobbler topping in my opinion--a mix of cake and biscuit qualities. I had some berries to use up in the fridge, so I threw in raspberries and blackberries and it made for a beautiful, bubbling dish. Feel free to just use all peaches, or any mix of fruits you'd like. Aim for 5-6 cups total for a good balance of fruit to topping. Cut down to 4 if you want more topping than fruit.
Peach and Mixed Berry Cobbler
-adapted from Southern Living June 1997 (added berries, cut sugar way back)
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 1/3 cups sugar, divided
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peach slices
- 1 cup blackberries
- 1 1/2 cups raspberries
- 1 tablespoon fresh lemon juice
- Ground cinnamon
- Melt butter in a 13- x 9-inch baking dish. I just put it in the oven to melt while I made the rest of the dish.
- Combine flour, 2/3 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 2/3 cup sugar, peach slices, berries and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon. You will think you have a big mess in that pan because it will look awful. Take a deep breath and relax. The oven is magic, remember?
- Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm with vanilla ice cream or freshly whipped cream. I stored it in the fridge and reheated portions for the next two nights and it was still amazing.