Texas Peach And Blackberry Cobbler With Cream

Recipe Ingredients

		Topping
1 1/2 cups	93g / 3.3oz	All-purpose flour
3/4 cup	148g / 5.2oz	Sugar
4 tablespoons	60ml	Butter
1 teaspoon	5ml	Vanilla
		Filling
2/3 cup	41g / 1.4oz	All-purpose flour
1 3/4 cups	346g / 12oz	Sugar
1/4 teaspoon	1.3ml	Cinnamon
5		Eggs
1 teaspoon	5ml	Vanilla
2 cups	474ml	Milk
1/2 cup	118ml	Heavy cream
		Butter - for greasing dish
4 cups	948ml	Peaches - peeled, cut in 1/4" wedges
2 cups	474ml	Blackberries - rinsed
2 cups	474ml	Heavy cream - optional
2 tablespoons	30ml	Confectioner's sugar - optional

Recipe Instructions

To make the topping, combine the flour and sugar. Cut in the butter until the mixture resembles coarse cornmeal. Add the vanilla, mix thoroughly and set aside. Preheat the oven to 375F.

To make the filling, combine the flour, sugar, cinnamon, eggs, vanilla, milk and cream in a blender or food processor. Blend until smooth, 15 to 20 seconds.

Lightly butter a (13" x 9" x 2") baking dish. Line the dish with the peaches and berries. Carefully pour the custard filling over the fruit. Bake for 30 minutes.

Sprinkle the topping over the cobbler. Bake 15 to 20 minutes longer, until the topping is brown and a knife inserted into the center comes out clean. Serve warm.

If desired, sweeten the additional cream with the confectioner s sugar and serve on the side.

Source:
Cincinnati Enquirer

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