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.

Peach Streusel Coffee Cake

Peach Streusel Coffee Cake

One of my favorite weekend activities, is to head down to our local Barnes & Noble bookstore, pick up a Chai Tea Latte in the cafe, and then browse through the bargain book section in the bookstore to see if there are any new cookbooks I can’t live without.

On my last visit to Barnes & Noble, I came across a cookbook entitled “Made Simple Baking”, which had some really beautiful photos and delicious sounding recipes – including this Peach Streusel Coffee Cake. The bargain price on the cookbook was $6.00…so how could I resist. 🙂

I made this Peach Streusel Coffee Cake last night, and just enjoyed a piece with my morning coffee. It was heavenly. The cake is moist and loaded with peaches, and who doesn’t love streusel topping! 🙂


Peach Streusel Coffee Cake

1 1/2 teaspoons Ener-G Egg Replacer
2 tablespoons warm water
2 cups Heart Smart Bisquick baking mix
2/3 cup skim milk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pound frozen peaches, thawed and diced

Streusel Topping
1/2 cup Heart Smart Bisquick baking mix
1/2 cup brown sugar
1/2 cup chopped nuts
3 tablespoons butter, diced

Preheat oven to 375 degrees. Grease and flour a 9-inch square baking pan.

In a small glass or bowl, combine Ener-G Egg Replacer and warm water. Stir well. Set aside.

In a medium bowl, combine Bisquick, milk, egg replacer, sugar, cinnamon and vanilla extract. Stir until well blended. Add peaches and stir just until blended. Pour batter into prepared pan.

For topping, combine Bisquick and brown sugar in a small bowl. Stir until well blended. Add nuts and butter. Toss gently (do not break up small pieces of butter). Sprinkle evenly over batter.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool on wire rack.

Makes 9 servings.

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