I just spent a week in my Native New Mexico. It was a memorable week spent with family on the farm with a side trip to visit my sister Kat. Being surrounded by guys every day, it was so much fun spending time with the girls. We had two days of shopping, talking and eating great food. Leading up to the trip, I was reminiscing about my Mom’s cobbler. She doesn’t make it as often these days but in my memories her fruit cobblers were the absolute best. My favorite recipe is from an old cookbook by the Progressive Farmer. It’s so versatile in that you can use almost any fruit, fresh or frozen, and it turns out great. I had peaches and blackberries in the freezer which turned out to be a perfect combination. The topping is unusual in the making but I know you’ll love the results. Just don’t count any calories, that would spoil all the fun!
2 cups frozen Peaches, peeled, seeded and sliced
1 1/2 cups frozen Blackberries
1/4 cup unsalted Butter, softened
1 3/4 cups Sugar, divided
1 cup All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Half and Half
1 tablespoon Cornstarch
1/4 teaspoon Nutmeg
1 cup Boiling Water
Place the peaches in the bottom of a 9 inch baking pan. Add the blackberries over top.
Combine flour, baking powder, and salt. Set aside. Place the butter and 3/4 cup sugar in a mixing bowl. Beat on medium speed of a hand mixer to cream butter and sugar. Add flour mixture alternately with half and half to the creamed mixture. Beat until you have a smooth batter, then spread over the top of the fruit mixture.
Combine 1 cup sugar, cornstarch, and nutmeg. Sprinkle over batter to cover. Pour 1 cup boiling water slowly over the top of the sugar. Bake at 350 for 1 hour. Serve with ice cream or whipped cream.
Makes 6 servings.