Peach & Blackberry Cobbler

Peach & Blackberry Cobbler

Peach & Blackberry Cobbler

Oh my, I’m so sorry. I did not mean to be away from my blog for so long. I hope you all had a wonderful Christmas and New Year. We had a lovely time relaxing and visiting with friends and family during the holidays, and we also stuffed ourselves full with all sorts of holiday goodies, which is probably why I haven’t felt like baking – until now.

For some reason, we have been having some very unusual warm weather for the past couple of days, with temperatures in the low to mid 40’s. This has led to rapid snow melt during the day, which you don’t usually see here during the month of January. As I write this, at 8:30am Alaska time, it is currently 40 degrees. It appears we are in for yet another day of warm, almost Spring-like, weather.

Even though I know it is way too soon, these warmer temperatures and rapid snow melt are having me longing for Spring and Summer. This is probably why I had a desire to bake this delicious cobbler filled with some of my favorite summer-time fruits, peaches and blackberries.

Cobbler is such a classic comfort food, and it’s extremely easy to make. Whether I use fresh or frozen fruit, it always turns out absolutely delicious. A warm dish of cobbler, topped with ice cream or whipped cream, is hard to beat in my book.

Have a wonderful weekend everyone!

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Peach & Blackberry Cobbler

Fruit mixture:
2 cups frozen, sliced peaches – thawed & drained
1 cup frozen blackberries – thawed & drained
2 tablespoons all-purpose flour
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon ground cinnamon
1/4 cup water
1 tablespoon butter, cut into small pieces

1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
2 large eggs, beaten
6 tablespoons butter, melted

Preheat oven to 350 degrees. Lightly butter a 9-inch round baking dish.

In a large bowl, combine the peaches, blackberries, 2 tablespoons flour, 1/3 cup sugar, vanilla, almond, cinnamon, and water. Blend ingredients and pour into the prepared baking dish. Dot the top of the fruit mixture with the butter.


In a medium bowl, combine the topping ingredients and stir until well blended. Spoon the batter evenly over the fruit mixture, and spread gently to cover as much as possible.


Bake for 30 to 40 minutes, or until topping is golden brown. Remove from oven and place dish on a wire rack to cool slightly.


Serve warm with ice cream or whipped cream; if desired.

Makes approximately 8 servings.

Peach Cobbler

Peach Cobbler

Peach Cobbler

Summer is my favorite season for so many reasons… warm sunshine, longer daylight hours, green trees and grass, beautiful gardens and flowers, and the abundance of fresh fruit. Peaches are one of my favorite Summer fruits. They smell so good and can be used in a variety of delicious home-baked goodies.

I purchased some beautiful, ripe organic peaches this past weekend, and went back and forth on whether I should use them in a pie or cobbler. As you probably noticed by the title of this blog post, the cobbler won out.

If you’re looking for a yummy treat to make this weekend for a barbecue or picnic, may I recommend making this incredibly easy, yet very delicious Peach Cobbler. The fresh peaches are so flavorful, and the crust is crisp and light. This cobbler is wonderful enjoyed “as-is”, or you can pair it with ice cream or top it with whipped cream.

Whichever way you choose to enjoy it, I’m pretty sure you won’t be disappointed by this quintessential Summer dessert.


Peach Cobbler

2 pounds ripe peaches, about 4 or 5 large
3/4 cup granulated sugar, divided
1 tablespoon cornstarch
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract

Preheat oven to 375° degrees. Butter the bottom and sides of an 8-inch square baking pan.

Peel, halve, and pit the peaches. Slice each half into 3 or 4 wedges.

In a large bowl, combine the peaches, 1/4 cup of the sugar, and the cornstarch. Let the fruit sit in the bowl for 5–7 minutes, stirring occasionally until the sugar dissolves.

In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Set aside.

In a large mixing bowl, cream together the butter and remaining 1/2 cup sugar until smooth. Beat in the egg and vanilla. Add the flour mixture and stir until just combined.

Place the peaches in the prepared baking pan. Drop the dough by rounded tablespoonfuls over the fruit, and smooth into an even layer.

Bake for 40 to 45 minutes, until the fruit is bubbling and the crust is golden.

Remove from oven and place the cobbler on a wire rack to cool slightly. Serve warm.

Blackberry Cobbler

Blackberry Cobbler

Blackberry Cobbler

I was so very, very lucky to be able to find some big, plump, juicy, organic blackberries at my local grocery store this past weekend. You wouldn’t believe how difficult it can be to find good and affordable fruit around here sometimes. A lot of the fruit and vegetables in the grocery stores here are flown up from the lower 48. When the fruit and veggies finally arrive and hit the grocery store shelves, they’re not always in the best of shape – and they cost quite a bit of money. The blackberries that I purchased this weekend usually cost over $5.00 for a single 6 ounce container. However, I was able to get them on sale at 2 for $5.00. Now that it’s Spring and growing season again, I’ll soon be able to make the rounds of the local farmers markets and pick up some locally grown fruits and vegetables. Yum!

When I arrived home with the blackberries, I debated for quite a while as to whether I wanted to eat them “as-is”, or if I should bake something with them. I finally decided to use the blackberries in a Blackberry Cobbler, and I’m happy to say that I made the right decision. This has got to be one of the best cobblers that I’ve ever tasted. The cake portion of the cobbler is very light and moist, and the plump, juicy blackberries were absolutely delicious. The 1/4 cup of sugar that was sprinkled over the top of the cobbler right before baking added a bit more sweetness to the cobbler and a crispy texture to the top, which I really enjoyed.

I definitely plan on making this cobbler again – as soon as I’m able to find some more plump, juicy blackberries.


Blackberry Cobbler

1/2 cup butter, plus a bit extra for buttering the baking pan
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 cups blackberries (frozen or fresh)

Preheat oven to 350 degrees. Butter a 8-inch square baking pan.

Rinse blackberries and pat dry; set aside. Melt 1/2 cup butter in a microwavable dish; set aside.

In a large bowl, combine 1 cup sugar, flour, baking powder and salt. Whisk in the milk and then whisk in the melted butter. Mix well.

Pour the batter into the buttered baking dish. Sprinkle the blackberries over the top of the batter; distributing evenly. Sprinkle 1/4 cup sugar over the top.

Bake for 1 hour, or until golden. Remove from oven and place on wire rack to cool slightly.

Serve warm with whipped cream or ice cream.

Blackberry Cobbler

Blackberry Cobbler

Skillet Caramel Apple Cobbler

Skillet Caramel Apple Cobbler

Skillet Caramel Apple Cobbler

Skillet Caramel Apple Cobbler

Skillet Caramel Apple Cobbler

It’s currently 10 degrees here, and the temperature is supposed to drop well below zero tonight. It’s on days like this that I really love to bake, because I not only get to enjoy a new goodie, but having the oven on really helps to warm up my home. 🙂

I made this Caramel Apple Cobbler in my 12-inch cast iron skillet – one of my most favorite baking tools. This cobbler is very good served cold, but it’s especially good if served warm, with a scoop of ice cream or a dollop of whipped cream to top it off.


Skillet Caramel Apple Cobbler

Apple Mixture

12 cups of apples, peeled and sliced
1/2 cup all-purpose flour
1/3 cup granulated sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 teaspoons apple pie spice
1/2 cup water
3/4 cup caramel syrup


2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon apple pie spice
1/4 cup cold butter
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 375°.

For apple mixture: combine apples, flour, sugar, butter, vanilla, and apple pie spice, in a large bowl. Toss well. Spoon into a 12-inch cast-iron skillet. Add the 1/2 cup water. Drizzle caramel syrup over top.

For Topping: combine flour, sugar, baking powder, salt, and apple pie spice in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk and vanilla; stir until just moist. Drop batter by tablespoonfuls over apple mixture.

Bake for 1 hour, or until cobbler is bubbly and browned. Serve warm.

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Banana Cobbler

So…what do you do with ripe bananas instead of making banana bread?? Why you make Banana Cobbler of course. 🙂 I know it may sound a little unusual and may not be the first thing that comes to mind when you think of a cobbler, but it really is quite delicious.

Here’s a picture of the cobbler before heading into the oven:

And here it is after baking for 45 mintues:

Pretty as a picture on my plate, dusted with a little powdered sugar:


Banana Cobbler

1/2 cup (1 stick) melted butter or margarine
1 cup flour
1 cup sugar
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla
3 medium sliced bananas

Pour melted butter into an 8-inch baking dish. Mix the next five ingredients in a bowl. Pour mixture over melted butter or margarine. (melted butter will rise to the top)
Slice bananas and drop into batter. Bake 45 minutes at 350 degrees until top is brown. Sprinkle with cinnamon sugar or powdered sugar. (if desired)

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