Aunt Nancy made this for dessert and we have become obsessed with it ever since.
INGREDIENTS:
2 tbsp. cornstarch
1-1/2 cup + 1 tsp. sugar
1-1/4 lb. blackberries (5 cups)
2 lb. peaches (6 medium) peeled, pitted and cut into 1/2 in thick wedges
3 cups all purpose flour
1 tbsp. baking powder
1 tsp. salt
2 sticks cold unsalted butter cut into 1/2 in cubs
1 cup + 3 tbsp. whole milk
2 tbsp. cornstarch
1-1/2 cup + 1 tsp. sugar
1-1/4 lb. blackberries (5 cups)
2 lb. peaches (6 medium) peeled, pitted and cut into 1/2 in thick wedges
3 cups all purpose flour
1 tbsp. baking powder
1 tsp. salt
2 sticks cold unsalted butter cut into 1/2 in cubs
1 cup + 3 tbsp. whole milk
HOW TO:
Place oven rack in middle and preheat oven to 425˚. Butter a 9 x 13 glass baking dish. On the rack below where you will place the baking dish, place a rimmed cookie sheet lined with foil as the cobbler tends to boil over and make a mess!
Whisk cornstarch and 1-1/2 cup sugar in a large bowl. Add blackberries and peaches, tossing to combine. Transfer to baking dish and bake until bubbling 10-15 min.
Whisk flour, baking powder and salt in a large bowl. Blend in butter with fingertips until coarse. Add milk and stir until dough forms.
Drop tough onto hot fruit in 12 mounds. Sprinkle with remaining 1 tsp. sugar. Bake until golden, 25-35 more minutes. Serve warm with ice cream.