Blackberry-Peach Cobbler
Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast.
- Total:
- Serves: 1 person
Ingredients
- 3pounds ripe yellow peaches (or nectarines), pitted and chopped into 1-inch chunks
- 1pint/6 ounces blackberries (or raspberries)
- ¼cup/50 grams granulated sugar
- 1tablespoon tapioca starch or cornstarch
- 1lemon, halved, zest reserved for cobbler topping
- ½cup/120 milliliters whole milk
- 1large egg
- ¾cup/114 grams fine-grind cornmeal
- ¾cup/96 grams all-purpose flour
- ¼cup/50 grams granulated sugar
- 1 ½teaspoons baking powder
- ½teaspoon fine sea salt
- 4tablespoons/57 grams cold unsalted butter (1/2 stick), cut into 1/2-inch cubes
- 1tablespoon turbinado, or any raw sugar, for topping
Instructions
Step 1
Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.Step 2
Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.Step 3
In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.Step 4
Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.Step 5
Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.