If you have kept up with my recent posts then you may have seen another peach recipe not too long ago. I have a peach tree in my backyard and this year it is finally producing usable peaches so we have had the privilege of eating fresh peaches on demand. YUM! My previous recipe was for a peach cobbler cake but this time around I wanted to make a more traditional cobbler with my own spin on it. We also have a lot of blackberries in our yard so I wanted to use some of those too. As far as the bourbon goes, I just like the flavor and think it compliments peaches well. The alcohol gets cooked out of this, of course, but if you are uncomfortable with the bourbon you can leave it out and try using vanilla instead. Just like before, I’m not going to bore you too much with unnecessary details and just get right to the recipe. Enjoy!
- 1/2 Cup Sugar
- 1 Tbsp Cornstarch
- 1/4 tsp ground cinnamon
- 4 Cups peeled and sliced peaches
- 2 Cups Blackberries
- 1 tsp lemon juice
- 2 TBSP Bourbon
- 1 Cup all-purpose flour*
- 1 Tbsp Sugar
- 1 1/2 tsp baking powder
- 1/2 tsp Salt
- 3 TBSP Butter
- 1/2 Cup milk
- 1-2 TBSP sugar(optional)
Heat oven to 400°
In a 2-Qt saucepan mix 1/2 cup sugar, cornstarch, and cinnamon.
Stir in peaches, blackberries, lemon juice, and bourbon.
Cook over med-high heat for 5-6 minutes, stirring constantly, until it thickens and boils.
Continue boiling and stirring for 1 minute.
Pour mixture into an ungreased 2 qt casserole or deep dish pie pan.
In a mixing bowl, mix flour, 1 TBSP sugar, baking powder, and salt.
Cut in the butter with pastry blender or knives until crumbly.
Stir in the milk.
Drop the dough by spoonfuls on top of the fruit mixture.
Sprinkle 1-2 TBSP sugar on top of the dough if desired.
Bake for 25-30 minutes until the topping is golden brown.
*if you are using self-rising flour in place of all-purpose, leave out the baking powder and salt