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!

~Enjoy~
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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

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

Directions:
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.

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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.

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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.

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

Makes approximately 8 servings.

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Blackberry Dutch Baby Pancake

Blackberry Dutch Baby Pancake

Blackberry Dutch Baby Pancake

Are all my US readers ready for Thanksgiving? Luckily, I have my Thanksgiving dinner menu all planned, and the groceries are all safely tucked away in my refrigerator, freezer, and pantry. I’m a big believer in shopping early, in order to avoid the crowds. When I go grocery shopping, I like to take my time and make it as “stress-free” an event as possible. Combat shopping is not my thing. I don’t have any desire to be in a grocery store where I have to fight over a turkey, or the last can of cream of mushroom soup. 🙂

Now that my holiday dinner is planned, I can now turn my attention to what to serve for Thanksgiving breakfast. I have two tried-and-true breakfast recipes that I’ve served on holidays in the past – Bacon-Cheese Pull-Aparts, and Overnight French Toast. Overnight French Toast has consistently been the most viewed recipe on my blog since I posted it back in 2011, and is especially popular during the holidays.

This year however, I decided to switch things up a bit and serve this Blackberry Dutch Baby Pancake for my holiday breakfast. This is one of those recipes that you need on a busy Thanksgiving morning, as it comes together very quickly and serves many. If you don’t like blackberries, you can top the pancake with blueberries, strawberries, or whatever fruit you desire. You can also omit the fruit altogether, and just sprinkle with powdered sugar or drizzle with maple syrup. It’s yummy any way you dress it up, or down.

Have a wonderful and safe Thanksgiving Holiday!!

~Enjoy~
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Blackberry Dutch Baby Pancake

4 large eggs
1 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blackberries
Powdered sugar, for sprinkling on top

Directions:
Place a 12-inch cast iron skillet in the oven. Preheat oven to 400 degrees.

In a large bowl, whisk the eggs, milk, vanilla, flour, sugar, and salt together until smooth and well combined.

Carefully remove the skillet from the oven. (it will be very hot) Place the butter in the hot skillet and swirl around to coat the bottom and sides. Pour the pancake batter in the skillet.

Bake for 18-20 minutes; until puffed and cooked through.

Remove skillet from oven, and top pancake with berries and powdered sugar. Serve immediately.

Makes approximately 6 servings.

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.

~Enjoy~




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)

Directions:
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

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