Peach Cobbler with Blackberries
This is a wonderful and pretty summertime cobbler that works with your favorite combination of fruits.
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup cold butter (cut into pieces)
- 1 egg yolk
- 3 tablespoons ice cold milk or cream
- 8 cups peaches (peeled and sliced)
- 6 cups fresh blackberries (you may also use blueberries or a combination of berries)
- 2 teaspoons vanilla
- 1 3/4 cup granulated sugar
- 1/2 cup all purpose flour
- 1/4 cup butter (melted)
- 1 Large egg
- 2 tablespoons water
- extra sugar to sprinkle on top
We happened to have fresh peaches and blackberries on hand for the cobbler this time. We've also used blueberries, strawberries and nectarines. The original recipe calls for plums! Use your imagination and family favorites.
||Prepare Crust: Stir together first 3 ingredients in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. Shape dough into a flat disk using lightly floured hands. Wrap disk in plastic wrap, and chill 1 to 24 hours. |
Prepare Filling: Preheat oven to 425°. Place peaches and blackberries in a large bowl and toss with the vanilla. Stir together 1 3/4 cups sugar and 1/2 cup flour; sprinkle over fruit mixture, and gently stir. Spoon into a lightly greased 13- x 9-inch or shallow 3-qt. baking dish. Drizzle with melted butter.
Place dough disk on a lightly floured surface; sprinkle with flour. Place a piece of plastic wrap over dough disk. (This makes the dough easier to roll.) Roll dough to 1/8-inch to 1/4-inch thickness; cut into 2-inch squares. Arrange squares in a patchwork pattern over peach mixture, leaving openings for steam to escape.
Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.
Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is deep golden and peach mixture is bubbly, shielding edges with foil during last 5 to 10 minutes to prevent excessive browning. Transfer to a wire rack; cool 1 hour.