Peachberry Cobbler

What better recipe to start with than a delicious cobbler? In honor of Mother's Day, I decided to make a cobbler for Sunday Dessert. I was originally going for a Gingered Peach and Blackberry Cobbler (recipe from Eat Live Run), however I couldn't for the life of me find fresh peaches or blackberries. So, I modified the recipe a little bit, using canned peach pie filling, fresh raspberries, and a blueberry/blackberry cocktail mix. While I would have really liked to use fresh fruit, the reality is that it simply wasn't available.      
And it turned out to be quite tasty! The biscuits were perfectly soft with a little bit of crunch on the outside, and the berries were nice and tart. Add the sweetness of the vanilla ice cream... ahhh talk about delicious. Check it out!

Peachberry Cobbler

serves 12

Ingredients:

22 oz can peach pie filling

12 oz raspberries

6 oz blackberries 

6 oz blueberries

1 1/4 cup sugar

2 T cornstarch

juice of 1 lemon

3 cups all purpose flour

1 T baking powder

1/2 cup chopped walnuts or pecans (I did half and half)

1 tsp salt

1 1/4 cup almond milk

2 sticks butter

cinnamon and sugar for topping

Directions:

Preheat oven to 425 and spray a 9 x 13 inch pan with cooking spray.

Bring a large pot of water to a boil and carefully drop in the peaches. Cook for only 30 seconds and then remove quickly. This will cause the peach skins to literally peel right off. After peeling, slice peaches and put them into a bowl with the blackberries. Add your sugar, lemon juice and cornstarch and toss to combine. Pour berry mixture into the baking pan and bake for 15 minutes until bubbly.

While fruit is baking, combine the flour, baking powder, salt and ginger into a large bowl. Using your fingers, cut in the butter until mixture resembles coarse cornmeal. Add the milk and stir to create a sticky biscuit dough.

When fruit is done, remove from oven and carefully drop 1/3-1/2 cup portions of dough onto the mixture. Sprinkle with cinnamon and sugar and return to oven to bake for 35 more minutes. The biscuits will be golden brown when done. You may want to line the bottom of your oven with tin foil in case cobbler boils over. 

Serve warm with vanilla ice cream or whipped cream.