Who doesn't love summer peaches and blackberries? I know we sure do as does our girl Audrey who informed me she could live off of fruit if she had too!
This past Sunday for our Father's Day dessert for my father and husband, Audrey created this Peach and Blackberry Cobbler from our frozen peaches from the year before and some fresh blackberries from our local orchard.
The peaches already had some sugar added to aid in the freezing process and along with the blackberries they had just enough sweetness. The topping was made out of a Pillsbury Butter Recipe Cake Mix, one stick of butter and a tad of sprinkled cinnamon on top. The cinnamon is optional, but we think it gave the cobbler an extra kick.
I'm sure there are many variations of this recipe and you could use most soft fruits and berries to make this cobbler. Canned fruits in a light or heavy syrup would work well too.
Audrey cooked this for 35 minutes on 375 degrees and we served it warm. It'd be fantastic with vanilla ice cream. However, since we'd had a huge meal of ribs, okra, purple hull peas and fresh garden tomatoes, the cobbler was just enough. We were stuffed!
We hope you'll give this easy cobbler a try. It's easy to make and so easy a budding young cook like our Audrey had no problem making it all by herself! It was the sweetest thing watching her tell everyone that she made this cobbler.
Alise & Audrey of The Ranch Kitchen