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I put quite a few bags of blackberries in the freezer this summer, so I've had my eye out for new recipes to try using them. I experimented with several pie and coffeecake recipes, but this Blackberry-Peach Cobbler is the winner in my book. It's from the cookbook, "Down Home with the Neelys," which I got after watching their TV show on the Food Network. (I love their food, but can anyone be THAT happy?)
This combo of peaches and blackberries was very delicious and it's definitely a recipe I'll use again. The cookbook, by Gina and Pat Neely, is published by Alfred A. Knopf, N.Y. I've tried many of the recipes in it and all have been delicious.
2 c. all purpose flour, plus more for work surface
1/4 c. cornmeal
1/4 c. plus 2 T. sugar
1 T. baking powder
1/2 t. salt
2 T. cold butter, plus more for baking dish
2 T. vegetable shortening
1 c. whole milk
1 large egg, lightly beaten
2 lbs. fresh peaches, peeled, pitted, and sliced, or
2 lbs. frozen sliced peaches, thawed
1 c. brown sugar, firmly packed
2 t. lemon juice
2 T. cornstarch
1/2 t. cinnamon
1 t. vanilla
4 c. blackberries (if using frozen, do not thaw, and toss them with 2 T. flour before combining them with other ingredients)
To make the topping, in a large bowl whisk together the flour, cornmeal, 1/4 c. sugar, baking powder, and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs. Using a fork, stir in the milk and egg just to combine (do not overmix.) Set aside while preparing the filling. Preheat oven to 350 degrees and generously butter a 7x11 baking dish. Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon and pinch of salt in a medium saucepan over medium high heat. Bring the peaches to a boil, stirring frequently. Reduce heat to medium low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes. Remove from heat and stir in the vanilla and blackberries.
Transfer the filling to the prepared baking dish. Using a spoon, drop topping by 2 T., covering the fruit evenly. Sprinkle the topping with the remaining 2 T. sugar, and bake for 25-30 minutes, until the topping is golden brown and the filling is bubbly and thick around the edges. Cool slightly, then serve warm. It's great with vanilla ice cream. Serves 8.