Fresh Blackberry and Peach Cobbler |
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Prep Time: 1 Minutes Cook Time: 35 Minutes |
Ready In: 36 Minutes Servings: 8 |
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Alfred Portale Ingredients:
10 medium ripe peaches, peeled, pitted, and chopped |
1 tahitian vanilla bean, split lengthwise |
1/2 cup sugar (to taste) |
1 1/2 cups all-purpose flour |
1/2 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup unsalted butter, softened |
1/3 cup buttermilk, plus |
1 tablespoon buttermilk |
2 pints blackberries |
Directions:
1. In a bowl, combine the peaches and vanilla bean and enough sugar to sweeten.
2. Cover and refrigerate for at least 8 hours or overnight.
3. Preheat oven to 350°; have ready 8 ramekins, about 5 inches in diameter.
4. In the bowl of an electric mixer fitted with paddle attachment, combine the flour, sugar, baking powder, and salt, and whisk to combine.
5. Add in the butter and mix on medium-high speed, until the mixture is just crumbly.
6. Add in buttermilk and mix until combined.
7. Remove the vanilla bean from the peaches and discard it.
8. Fill each ramekin with peaches and blackberries, distributing the fruit equally.
9. Top each with batter, crumbling it over the fruit.
10. Bake for about 35 minutes, until the crust is golden brown and the fruit is bubbling.
11. Cool slightly on wire racks and serve warm with a scoop of ice cream—vanilla bean ice cream is recommended.
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