After posting the most epic Labor Day menu round up yesterday I thought, we should probably add another dessert. More is more and this Peach Blackberry Skillet Cobbler needs a moment in the spotlight!
Like I said on snapchat last week, I literally plan on using peaches in just about every recipe until they go out of season. And when that happens, I just sit quietly in my office and cry because they are my most favorite fruit to play with in the kitchen!! Today they are front and center in this cobbler with blackberries. Everything is topped with obscene amounts of cobbler dough because it’s the best, and vanilla ice cream which I like to let melt into the cobbler so it becomes like ice cream soup. Don’t judge. It brings me back to when I was 8 years old and use to microwave my ice cream and make ice cream soup and just drink it with a straw. I was a special kid to say the least!
But sipping ice cream through a straw as a 30 year old might be a little weird- so I’ll just let it melt a bit into my cobbler and call it a day! Make this. Today. Tomorrow. For Labor Day. And every day until peaches are no more 🙂
- 8 ripe yellow peaches
- 1 1/2 cups blackberries
- 1 tablespoon flour
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 1/4 cup flour
- 1/2 cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons butter, chilled
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Vanilla ice cream
- Preheat oven to 375 degrees
- Bring a large pot of water to a boil on the stove Add the peaches into the boiling water, a few at a time, and let sit for 45 seconds. Remove with a slotted spoon and set aside to cool. Repeat with remaining peaches. Once peaches have cooled enough to hold, peel of the skins and then cut them up into slices and discard the pit. Transfer sliced peaches to a large bowl. Add the blackberries, flour, lemon juice and zest, salt and brown sugar and toss together. Transfer fruit mixture into a large skillet and transfer into the oven, bake for 10 minutes and remove.
- Combine the flour, brown sugar, baking powder, cinnamon and salt in a medium bowl. Cut in the chilled butter with a pastry cutter. Mix in the egg, buttermilk and vanilla and set aside.
- Pile the topping onto the partially cooked fruit mixture using a spoon and randomly dropping scoops along the surface of the cobbler.
- Place dish into the oven and bake for about 30 minutes until the top is slightly puffed and golden brown. Let cool for about 10 minutes before serving. Serve with vanilla ice cream.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!