There is something about the thought of Blue Bell ice cream returning to local stores that makes me crave cobbler. Thank goodness my friend Katherine Harper has this delicious homemade peach berry cobbler recipe on her site Gour-Maybe. You have met Katherine before on Film+Fashion+Fun when I featured her in this blog post. I have also shared her classic guacamole and macaron recipes on here. She is a good friend and an even better cook. Be sure to check out her blog  for great inspiration.

Bake your cobbler and add a huge scoop of vanilla ice cream on top. Enjoy!  xoxo- Tanya


Homemade Peach Berry Cobbler (Serves 8)
You will need:

Filling (feel free to use the fruits in different ratios to suit your palate)
1 lb ripe peaches, cut in 1 inch pieces – appx 2 cups
1 pint blackberries (2 cups)
2 pints blueberries (4 cups)
1/2 cup brown sugar
1 1/2 T cornstarch
1 T unsalted butter
1 pinch kosher salt
1 tsp vanilla
1 tsp lemon zest

1 1/2 cups all-purpose flour (plus a little more for your countertop)
1/2 cup instant oatmeal (quick oats)
1/2 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking powder (NOT SODA)
1 tsp kosher salt
6 tsp unsalted butter – chilled and chopped into slivers
1/2 cup buttermilk – chilled
Vanilla Ice Cream or Creme Fraiche

Heat oven to 400 degrees. Toss all fruits, brown sugar, vanilla and corn starch in a medium bowl. Transfer into a large saute pan. Cook over medium/medium low heat, watching closely until mixture thickens and bubbles (about 5-7 minutes). Stir in the butter and kosher salt and zest. Set aside to cool. Meanwhile, make the dough. Stir all dry ingredients in a medium mixing bowl. Cut in butter with forks, your fingers or pastry cutters until the mixture resembles coarse meal – you will remember this technique from the Blackberry Farm Biscuits! Stir in buttermilk until the dough just comes together. Turn out onto a lightly floured surface. Pat the dough into a rectangle that is about 3/4 inch thick. Use biscuit cutters or a knife to cut the dough into squares or rounds. Scoop berry mixture from saute pan into a rectangular pyrex or baking dish that is at least 3 inches deep (I used about a 6 w x 3.5 h x 12 l) using a ladle. Once all the berries have transferred, discard any leftover liquids in the pan. You don’t want your berries to be too filled with liquid, which could make the dough soggy. Top with the cut dough squares, which you can sprinkle with sugar if you like. It doesn’t have to be super pretty – I actually like the rustic look. Bake for 30 minutes or until biscuits are just done. Serve warm with vanilla ice cream or creme fraiche! (I like to sweeten my creme fraiche with a little honey).

This recipe was originally published on Gour-Maybe. See it here. Recipe photo credit: Katherine Harper

Tanya Foster and Katherine Harper

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