While scrolling through the beautiful pictures on The Root Cellar’s Facebook Page I happened upon this delicious sounding recipe and immediately starting adding ingredients to my shopping list.
Honestly, anything with blackberries will catch my attention…but these amazing BC Red Haven peaches were definitely the star of the show!
The organic blackberries don’t look too shabby either!
What was I doing with all of this fabulous fruit? Cobbler!! A fantastic alternative to the tried and true fruit crisp…cobbler is an essential comfort food. I’ve never made one before but this seemed like a great time to take a swing at it.
Blackberry and Peach Buttermilk Cobbler
I followed their recipe exactly. I am transcribing it here for easy reading.
- 1/4 cup maple syrup (use the real stuff please!)
- 1 tsp vanilla
- 1 tsp corn starch
- 1 lb peaches, pitted and sliced thickly (approx 4-5 peaches)
- 1 pint blackberries
- 1/4 cup butter, cut into large pieces
- 3/4 cup flour
- 1/4 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup low fat buttermilk
- Preheat oven to 375 degrees. In a medium bowl, whish together syrup, vanilla and cornstarch. Add peaches and blackberries and toss gently to coat. Set aside.
- Put butter into 8 inch pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Stir in buttermilk and mix together until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter peach mixture evenly over batter and bake until golden and bubbly, 50-55 minutes.
I let it stand for about 10 minutes to absorb the last of the bubbling juices then served topped with freshly whipped cream.
The batter cooks into a spongy, chewy, buttermilky cakey deliciousness. The sweetness of the fruit and maple syrup soak into the dough and the combination is a little piece of heaven.
Makes 9 small servings, 6 respectable servings, or 4 nobody’s looking servings. Nom nom nom!