Friday, October 28, 2016

peach blackberry cobbler

Wow, this one was delicious!  The secret (and what drew me to this recipe) was the crystallized ginger in the crumble.  I could have eaten the crumble by the pound; it tasted like a shortbread.  Thanks Garden & Gun!
Tips:  I halved the recipe and it was still a ton!
I used frozen peaches and they did not get all the way done in the oven alone.  They would need cooking on the stove first.
I found the crystallized ginger at Earth Fare.
Blackberry and Peach Cobbler By Bill Smith of Crook’s Corner Serves 12 
Filling 8 cups fresh blackberries
8 cups peeled, sliced peaches
3 cups sugar
¾ cup all-purpose flour
 ½ tsp. ground cinnamon
Pinch of salt

1 cup (2 sticks) butter, at room temperature
 ¾ cup sugar
 ¾ cup light brown sugar
 ½ cup crystallized ginger, chopped
 1 cup toasted pecans, chopped
1 tsp. baking powder
¼ tsp. salt
4 cups all-purpose flour

 Preheat oven to 350°F. Place fruit in a large mixing bowl. In a separate bowl, combine sugar, flour, cinnamon, and salt. Sift dry ingredients over fruit and fold them in with a spatula. Then let fruit mixture sit for 20 minutes. For the crust, place butter and white and brown sugars in a large mixing bowl and cream with an electric mixer at medium-high speed until fluffy. Add ginger and pecans, stirring to combine. In a separate bowl, combine baking powder, salt, and flour. Add dry ingredients to butter-and-sugar mixture one cup at a time. The result should resemble cookie dough. Pour fruit filling into a deep 4-quart baking dish, and then drop pieces of dough over the top to cover. Place baking dish in a jelly-roll pan—to catch any filling that may overflow—and bake for 1 hour. Check the cobbler periodically to make sure the crust doesn’t become too brown before the filling is fully cooked. (You may need to turn the oven temperature down to 325°F.) Filling should be bubbly around the edges. Serve with fresh whipped cream, vanilla ice cream, or both.

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