With blackberries on sale at the market for buy one, get one free, I had to give peach cobbler another try. This is a different recipe that I tweaked. I cut back the amount of sugar, which seemed exorbitant, but if the berries are really tart, you could increase the sugar for the filling to 3/4 cup.

And, I baked the cobbler in a slightly smaller casserole dish, about 8x11 inches, so it was a little higher. The batter makes more of a cake that isn’t as heavy as a biscuit topping. It was pretty good, especially with a little whipped cream or vanilla gelato melting on top.

Peach & Blackberry Cobbler

Serves 12

Batter:

1⁄2 cup melted butter

1 cup flour

1 cup sugar

2 teaspoons baking powder

1⁄4 teaspoon salt

2⁄3 cup room temperature milk

1 room temperature egg

Filling:

1 bag frozen peaches

12 ounces fresh blackberries

(OR 2 bags of frozen peaches)

1/2 cup sugar

3/4 teaspoon cinnamon

1⁄2 teaspoon ground nutmeg

Preheat oven to 350°F. While it heats, melt the butter in a 9x13-inch pan in the oven (but, keep a close eye on it).

To make the batter, mix together flour, sugar, baking powder and salt. Beat egg and milk together in a small bowl. Stir into dry ingredients. Pour evenly over the melted butter.

Combine peaches, blackberries, sugar and spices in a bowl; toss gently. Evenly spoon over the batter. Don’t stir it. Just let them sit on top.

Bake 35 to 45 minutes until the batter comes to the top and is golden brown.

Serve warm with vanilla ice cream or gelato or whipped cream.

Note: I made it in a slightly smaller size casserole dish, about 8x12 inches, and baked it an extra 10 minutes. If change the size of the pan, just test the top in the center with a toothpick to be sure the batter is cooked.

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